Strudel di Mele
Trentino-Alto Adige · dolce · serves 8 · 120 min total · medium
An Austro-Hungarian inheritance in Italian Trentino — apple orchards line the Adige Valley, the same fruit goes into the same pastry.
Ingredients
- 300 g '00' flour
- 1 egg egg
- 3 tbsp sunflower oil
- 120 ml warm water
- 1000 g tart apples (Renetta), thinly sliced
- 80 g sugar
- 1 tsp cinnamon
- 80 g raisins
- 40 g pine nuts
- 80 g breadcrumbs (toasted in butter)
- 60 g butter (melted)
- 1 lemon lemon
- 2 tbsp icing sugar
Method
- Make dough: combine flour, egg, oil, warm water, pinch of salt. Knead 10 minutes until smooth and elastic. Rest covered in a warm bowl 1 hour.
- Toss apple slices with sugar, cinnamon, raisins, pine nuts, lemon zest and juice.
- Roll the dough into a thin rectangle on a floured cloth. Stretch by hand from the centre until you can see through it (a strudel-maker reads a newspaper through their dough).
- Brush with melted butter, scatter toasted breadcrumbs (they absorb juice). Lay apple filling along one long edge.
- Lift the cloth and roll the strudel away from you, sealing the ends.
- Transfer to a tray. Brush with butter. Bake at 190°C (375°F) for 40–45 minutes.
- Cool slightly, dust thickly with icing sugar.