The Apple Strudel is the classic dessert from South Tyrol. Made with apples, pine nuts, raisins, and cinnamon all enclosed in a handmade crispy pastry that cannot be replaced by puff pastry. The result of these flavors is a delicious dessert. If you like apples, read the collection of Recipes with apples.
Recipe updated on 10/27/2019
More recipes with apples
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 egg (medium)
- 3 tablespoons sunflower oil
- 1/2 cup water
- 1 pinch fine salt
- 4 Golden Apples
- 1/2 cup breadcrumbs
- 1/2 cup raisins
- 1/3 cup sugar
- 1/2 cup pine nuts
- 3 1/2 tablespoons butter
- 3 1/2 tablespoons rum
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves
Tools
- Bowl
- Pan
- Wooden Spoon
- Rolling Pin
- Parchment Paper
- Pastry Board
Steps
In a large bowl or mixer, pour the sifted flour, egg, oil, water, and a pinch of salt. Begin to mix all the ingredients and then transfer the dough to the pastry board. Knead well and form a ball. Cover with plastic wrap and let it rest for 30 minutes. Preheat the convection oven to 350°F or static to 355°F.
Peel the apples and cut them into cubes. In a pan, melt the butter, add the breadcrumbs, and let it toast for a few minutes. Add the apples, the raisins soaked in a bowl with half the rum and then squeezed, sugar, pine nuts, and spices. Mix well with a wooden spoon and leave on the heat for 5 minutes. They should not cook but just absorb the flavor. Turn off the heat and let cool.
Roll out the dough in a rectangular shape, leaving a floured parchment paper underneath that will help us to roll it. Using the rolling pin, roll the dough very thin, almost transparent. Once the filling is cool, spread it on the dough leaving the edges free. With the help of parchment paper, roll it several times from the long side.
Seal the edges well and use a pastry cutter to remove the excess. Place the strudel on the baking tray with parchment paper (with the pastry scraps, to avoid waste, I make decorations but in traditional strudel there aren’t any), brush with melted butter, bake in a preheated convection oven at 350°F and cook for 40 minutes. Remove from oven and once warm, serve the apple strudel sprinkled with powdered sugar.
