Apple strudel is the classic dessert of South Tyrol. Made with apples, pine nuts, raisins and cinnamon all enclosed in a handmade crisp dough that cannot be replaced by puff pastry. The result of these flavors is a very tasty dessert. If you like apples, read the collection of Recipes with apples.
More recipes with apples

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 30 Minutes
Preparation time: 20 Minutes
Cooking time: 40 Minutes
Portions: 8 people
Cooking methods: Electric oven
Cuisine: Italian regional
Region: Trentino-Alto Adige
Seasonality: All seasons

409.72 Kcal

calories per serving

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Energy 409.72 (Kcal)
Carbohydrates 55.45 (g) of which sugars 22.45 (g)
Proteins 7.62 (g)
Fat 17.49 (g) of which saturated 4.68 (g)of which unsaturated 11.25 (g)
Fibers 3.10 (g)
Sodium 106.80 (mg)

Indicative values for a portion of 160 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

2 1/2 cups all-purpose flour
1 egg (medium)
3 tbsp sunflower oil
3.4 fl oz 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 tbsp butter
1.7 fl oz rum
1 tsp ground cinnamon
1 pinch ground cloves

Tools

Bowl
Frying pan
Wooden spoon
Rolling pin
Parchment paper
Work surface

Steps

In a large bowl or in the food processor, add the sifted flour, the egg, the oil, the water and a pinch of salt. Start combining all the ingredients and then transfer the dough to the work surface. Knead well and form a ball. Cover it with plastic wrap and let it rest for 30 minutes. Preheat a convection oven to 347 °F or a conventional oven to 356 °F.
Peel the apples and cut them into cubes. In a pan melt the butter, add the breadcrumbs and toast them for a few minutes. Add the apples, the raisins (which you will have soaked in a small bowl with half of the rum and then drained), the sugar, the pine nuts and the spices. Mix well with a wooden spoon and leave on the heat for 5 minutes. They should not cook through but only absorb flavor. Turn off the heat and let cool.
Roll the dough into a rectangular shape leaving a floured sheet of parchment underneath to help with rolling. Using the rolling pin, roll the dough very thin, almost transparent. Once the filling is cold, spread it over the dough leaving the edges free. With the help of the parchment paper, roll it several times along the long side.
Seal the edges well and trim any excess dough with a pastry cutter. Place the strudel on the baking sheet lined with parchment paper (with the trimmed dough pieces, to avoid waste I make decorations but in the traditional strudel there are none), brush with the melted butter, bake in the preheated convection oven at 347 °F and cook for 40 minutes. Remove from the oven and once slightly warm serve the apple strudel sprinkled with powdered sugar.