The savory apple and onion strudel is a whirl of ultra-thin dough that encloses slices of apples sautéed with onions. An unusual but balanced combination of flavors.
The egg-free magic dough from this recipe can be used to create other strudel variations, both savory and sweet… there are many combinations to surprise your guests. And if you want to make the classic apple strudel, read the recipe by clicking the link.
But now, tie on your apron and let’s start cooking!!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup + 1 tbsp all-purpose flour
- 1/4 cup water
- 1 teaspoon apple cider vinegar
- 2 teaspoons olive oil
- pinch salt
- 2 large apples (about 13.4 oz) apples (these are 2 large apples)
- 2 onions
- 4 tablespoons olive oil
- 7 tablespoons cooking cream (can be substituted with plant-based cream)
- 2 tablespoons breadcrumbs
Preparation
In a bowl, combine all the ingredients for the dough. Knead the mixture and work it briefly on the work surface. Form a dough ball, coat it lightly with oil, and let it rest for at least 2 hours wrapped in plastic wrap.
After the resting time, take the dough and roll it out on a lightly oiled work surface. With a rolling pin, roll it very thin until you form a rectangle of about 12×16 inches. This type of dough is also called pulled dough: very thin and elastic, perfect for making sweet and savory strudels.
Peel the apples, core them and slice them thinly. Do the same with the onions. Put the apples and onions in a skillet with a drizzle of oil and add salt and pepper. Sauté them for 10 minutes until they soften, then turn off the heat, transfer to a bowl and let them cool.
When the apple and onion mixture is cold, add the cream and the breadcrumbs, mix well and, if necessary, add more salt.
Spread the mixture onto the dough. Starting from the center, spread it on the dough without touching the edges. Leave at least 3/4 inch of empty dough around the edges and brush them with a little oil.
Fold like an envelope first closing the two shorter sides of the dough, then gently roll it up onto itself until the end. The joining seam of the dough will remain on the bottom of the roll when you place it on a baking sheet lined with parchment paper.
Brush the surface of the roll with a drizzle of oil and bake in a preheated convection oven at 338°F for 35 minutes.
