The apple strudel is one of the most fragrant and delicious desserts I make in autumn đ. Its thin dough, handmade with flour, eggs, water, and a drizzle of oil, encloses a rich filling of apples, pine nuts, raisins, and cinnamon: a hug of flavors and scents that conquers at the first bite.
Unlike more modern versions, this recipe does not use puff pastry or brisĂ©e, but a very thin pulled pastry, almost transparent. In Austria, they say the strudel dough is perfectly stretched if, when placed over a love letter, it lets the words show through. A romantic detail that makes this dessert even more special â€ïž
The name strudel, which means âwhirlâ in German, perfectly describes its rolled and enveloping shape. Traditionally, it is made with apples, but it can also be enriched with cherries, blueberries, bananas, or chocolate chips, or in a savory version with cheeses and cold cuts. I love preparing it in its classic apple version, enriched with raisins and pine nuts, and scented with lots of cinnamon: the aroma that rises from the oven is irresistible.
If you love apple desserts, also try my grandma’s apple cake or the apple tart, perfect for breakfast or a snack.
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- Difficulty: Medium
- Cost: Economic
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 394.42 (Kcal)
- Carbohydrates 57.62 (g) of which sugars 25.78 (g)
- Proteins 7.33 (g)
- Fat 16.25 (g) of which saturated 4.58 (g)of which unsaturated 10.59 (g)
- Fibers 5.05 (g)
- Sodium 104.91 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Apple Strudel
- 2 1/2 cups all-purpose flour
- 3 tbsp sunflower oil
- 1 egg
- 1/2 cup water (warm)
- 1 pinch salt
- 4 large apples
- 3 1/2 tbsp butter
- 3/4 cup breadcrumbs
- 1/3 cup sugar
- 1/2 cup raisins
- 1/2 cup pine nuts
- 1 tsp ground cinnamon
- 1 lemon juice
- 2 tsp milk (for brushing)
You will need
- Bowl (large)
- Parchment paper
- Pan – nonstick
Preparing the Apple Strudel
Place the flour on the work surface in a fountain shape, with the egg and a pinch of salt in the center. Knead by adding the warm water and oil until you get a soft and elastic dough. Form a ball, cover it with plastic wrap, and let it rest for about 30 minutes at room temperature.
Meanwhile, prepare the filling: soak the raisins in hot water, then drain and squeeze them well. Peel the apples, cut them into cubes, and place them in a bowl with the lemon juice. Add raisins, pine nuts, sugar, and cinnamon, mixing well to combine all ingredients.
In a large pan, melt the butter and add the breadcrumbs, letting them toast slightly until golden. Combine the apple mixture and cook for a few minutes to blend the flavors.
Take the dough, roll it out on a floured surface, giving it a very thin rectangular shape. Transfer it to a parchment-lined baking sheet and spread the filling in the center, leaving the edges free.
With the help of the parchment paper, roll the strudel onto itself, cut off the excess dough at the sides, and seal well. Brush the surface with a little milk.
Bake at 350°F for about 40 minutes, until golden.
Once cooked, let it cool and dust with powdered sugar.
Our apple strudel is ready to be enjoyed: crispy, fragrant, and irresistible!
Storage and Useful Tips
The apple strudel keeps for 2-3 days under a glass dome or in an airtight container.
You can warm it for a few minutes in the oven before serving to regain its original crispness.
For a gluten-free version, replace the all-purpose flour with rice flour and a tablespoon of cornstarch.
For a touch of freshness, serve it with a scoop of vanilla ice cream or whipped cream.
Curiosities about Apple Strudel
The origins of strudel are Turkish: it was born as a variant of the âbaklava,â to which apples were added. In Italy, it has become the symbol of Trentino Alto Adige, where the best apples for this preparation are found.
I prefer the Golden Delicious from Val di Non, sweet, juicy, and perfect for maintaining consistency even after baking.
