Apple strudel, a classic recipe too good not to try. Rich in apples, with raisins and pine nuts, it is scented with lemon and cinnamon, all enclosed by an irresistible crispy pastry. I love serving it with a dollop of whipped cream as a dessert, but I find it perfect even for breakfast and at any time of the day. A slightly different version of strudel is that of master Carnacina. Let’s get to work and prepare the apple strudel recipe together.
OTHER SWEETS WITH APPLES
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing apple strudel
- 2 cups all-purpose flour
- 1 egg
- 6 tbsps water
- 1.5 tbsps vegetable oil
- 1 pinch salt
- 1 pinch sugar
- 2.2 lbs apples (golden or renette)
- 3/4 cup raisins
- 1/2 cup pine nuts
- 1 organic lemon
- 1 tbsp ground cinnamon
- 3 tbsps granulated or brown sugar
- 1.75 oz butter
- 1 cup breadcrumbs
- 1.5 tbsps melted butter
- 2 tbsps powdered sugar
Tools
- Baking Tray
Steps for preparing apple strudel
Prepare the dough: in a bowl, put the sifted flour. Add water and oil, the egg, a pinch of salt and sugar, and mix first in the bowl, then on the work surface until you have a smooth and elastic dough. To help you, repeatedly hit it on the surface. Cover with the bowl and let it rest for at least 30 minutes. Soak the raisins. You can soak them in water or rum.
Peel the apples and remove the core. Slice them. Add the grated lemon zest and lemon juice and mix well. In a pan, melt the butter, add the breadcrumbs and let them toast. Let cool. Add to the apples the sugar, pine nuts, cinnamon, and drained raisins.
Roll out the dough using a rolling pin, but mostly with your hands. Being elastic, it will stretch well. It should be as thin as possible. Sprinkle with the breadcrumbs (which you can also mix with the apples) and place the apples with raisins and pine nuts on top.
Roll up the dough, giving it the classic strudel shape. Bake in a convection oven at 350°F for about 45 minutes after brushing with melted butter. Take out of the oven, let cool and serve with plenty of powdered sugar.
Storage
You can store for two or three days under a glass dome.
