FOR THE PREPARATION OF THE APPLE STRUDEL RECIPE

• 1) Sift together the flour, salt, and sugar.

  2) Make a well with these ingredients and in the center put the softened butter, the egg, and start kneading with warm water, working the dough well.

  3) Form a small loaf, cover it with plastic wrap and let it rest for 30 minutes.

  

• 4) Meanwhile, peel the apples and cut them into thin slices; put them in a bowl and drizzle with Brandy, cognac, or dark rum.

  5) For the filling of the STRUDEL in a small pan, brown the bread crumbs with 70 g of butter and mix in a bowl the cinnamon with sugar and the zest of the lemon.

  

• 6) Roll out the dough until very thin, brush it with the remaining melted butter (30 g), then arrange on top the browned bread crumbs, the apples, the pine nuts, the raisins soaked and dried, and the cinnamon-sugar-lemon mixture.

  

• 7) Now close the strudel by rolling it or joining the two long sides of the rectangle, making sure not to squeeze too tight, brush the surface with a pat of butter (the remaining 30 grams) and bake in a preheated oven at 356°F for about 50 minutes or according to your oven.

  

• 8) Once cooled, sprinkle it with powdered sugar and serve.

  For us, it is very delicious… Enjoy your meal with the apple strudel family recipe!

  

• There are many recipes that derive from Italian regional cuisine and each of them carries with it the family traditions, the typical products of the land, and also all those little variations and improvements that have been made over the years. I searched the web and these are the most famous dishes by region:

  Val d’Aosta … fondue;

  Piedmont…bagna cauda, gianduiotto, ladyfingers;

  Liguria…trenette with pesto,

  Lombardy…Milanese cutlet, saffron risotto;

  Trentino Alto Adige…canederli;

  Friuli Venezia Giulia…apple strudel;

  Emilia Romagna…piadina, Bolognese tortellini;

  Veneto…risi e bisi, polenta;

  Marche…vincisgrassi, Ascoli-style olives;

  Lazio…bucatini all’amatriciana,saltimbocca;

  Umbria…strangozzi;

  Tuscany…ribollita, cacciucco, Florentine steak;

  Campania…pizza, sfogliatelle, peppered mussels;

  Abruzzo…arrosticini, confetti;

  Molise…calcioni;

  Basilicata…lagane and chickpeas,

  Apulia…orecchiette, taralli and friselle,

  Calabria…nduja,Tropea onions;

  Sicily…rice arancini, caponata, parmigiana,pasta alla Norma, cassata, cannoli, granita;

  Sardinia…carasau bread,malloreddus.