On demand: Apple Strudel

On the Menu: Strudel

Strudel is a typical dessert of Trentino Alto Adige, but its origins are Turkish. Trentino Alto Adige is now the repository of the secrets of strudel preparation, which has been very successful here also thanks to the numerous apple crops in its territory, which are the main ingredient of the filling of this roll of dough, together with raisins, pine nuts and cinnamon. The original recipe calls for the use of rennet apples, but Grandma advises you to play with the various qualities: you will get an exceptional bouquet of scents!

Check the ingredients HERE

How Does it Work?

Ingredients and Utensils

Ingredients:

Strudel for 8-10 people

For the strudel dough

• 170gr Petra flour 7250 (dessert flour) or 00 flour
• a pinch of fine salt
• one room-temperature organic egg (for a dough that is soft to the right point ideal weight 54gr, weighed without the shell)
• a tablespoon of corn seed oil (or your favorite)
• 40gr warm water (if you have a thermometer about 30-40°C)

For the filling

• 750gr apples (weighed whole, not yet cleaned) about 4/5 medium apples
• grated zest of half an untreated lemon
• one tablespoon lemon juice
• 40gr white or brown sugar
• 1 teaspoon cinnamon powder
• One tablespoon apricot jam recommended but optional
• 20gr butter
• 50gr breadcrumbs (or 50gr cookies preferably finely chopped shortbread)
• 50gr raisins
• 10gr toasted pine nuts
• 20gr butter melted and brought back to room temperature for brushing dough inside and out

Utensils:

• oven
• shallow baking dish
• fork
• bowl
• rolling pin
• cotton cloth