The original apple strudel recipe is made with ingredients and preparation faithful to tradition and is truly delicious.
It is a typical dessert from the regions in northern Italy dedicated to apple cultivation, but it has spread far beyond its lands of origin over time.
I love making it in autumn, and at my house, we enjoy it both at breakfast and during the day when we crave a sweet and energetic break. Indeed, the presence of raisins and nuts makes the strudel rich in vitamins and minerals.
The shell that encloses this delicious filling is made of strudel dough, simple to make and with a crunchier texture, certainly less greasy than puff pastry, which is often used as a substitute.
I propose my usual recipe, which has been tried and tested over the years.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 294.24 (Kcal)
- Carbohydrates 45.03 (g) of which sugars 23.58 (g)
- Proteins 4.92 (g)
- Fat 11.11 (g) of which saturated 4.89 (g)of which unsaturated 5.47 (g)
- Fibers 4.42 (g)
- Sodium 94.88 (mg)
Indicative values for a portion of 92 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
- 1 3/4 cups all-purpose flour
- 2 tbsp water (hot)
- 1 egg (medium)
- 1 1/2 tbsp butter
- 1 tbsp grappa
- 1 tsp sugar
- 1 pinch salt
- 5 apples (medium size)
- 7 tbsp sugar
- 1 clove
- 1 tsp ground cinnamon
- lemon zest (from one untreated lemon)
- 1/2 cup raisins
- 1/3 cup pine nuts (or walnuts)
- 1/2 cup breadcrumbs
- 1/4 cup butter
- as needed powdered sugar
Tools
- Blender
- Rolling pin (preferably with measurements)
- Large rectangular baking sheet
- Brush
Preparation
Per prepare the original apple strudel, melt the butter needed for the dough and let it cool.
Heat the water.
In a bowl, mix the flour, sugar, and salt.
Add 1 medium egg and while working with a fork, pour in the hot water, butter, and grappa.
Knead by hand, and once a smooth dough is formed, cover it with a damp cloth and let it rest for about half an hour.
Now focus on the filling. Soak the raisins in warm water.
Grind the clove (if you don’t have it in powder form) with the sugar, then add the cinnamon.
Toast the pine nuts for a few minutes in a small pan over low heat. At my house, they prefer walnuts in the strudel, so I use those, chopping them into small pieces.
Cut the apples into small cubes, grate the zest of one lemon over them.
Squeeze the rehydrated raisins and add them to the apples.
After also adding the flavored sugar and the pine nuts (or walnuts), mix well and cover the bowl with plastic wrap.
Melt the butter intended for the assembly stage and let it cool.
Take the strudel dough and roll it out on a well-floured sheet of parchment paper so that the resulting sheet is almost transparent.
Add the right amount of flour between the dough and the parchment paper so that there are no points where the dough sticks.
It’s very helpful to use a measuring rolling pin for this, setting the thickness to 1/16 inch.
Spread the breadcrumbs evenly, staying a couple of fingers away from the edges, then spread the well-squeezed filling over it, and pour more than half of the melted butter evenly over it.
Fold the shorter sides over the filling to hold it in.
Roll the strudel onto itself, using the parchment paper to help, starting from the longer side.
Make sure that the seam stays underneath.
Place it on a baking sheet, brush the surface with the remaining butter, and bake in a preheated static oven at 356°F for about 50/55 minutes, in the lower-middle part of the oven.
Halfway through cooking, move the dessert up a level to prevent it from burning underneath.
If you want a more golden surface, turn on the grill function for the last few minutes.
If it seems to be coloring too much, cover the dessert with aluminum foil.
The original apple strudel is now ready.
Let it cool on a rack so that the steam can escape and not make the dessert soggy.
When cold, sprinkle with powdered sugar.
Storage
In the fridge, well sealed, for 3 – 4 days.
In the fridge, well sealed, for 3 – 4 days.
Here is a selection of products that are definitely useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
