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Apple strudel (Strudel di mele)3.40 out of 50 based on 5 voters.


Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 1


Preparation:
Cooking:
Difficulty: Easy

Apple strudel (Strudel di mele) | Dessert Recipes Veggie Vegetarian

Apple strudel (strudel di mele) is a very popular cake in Italy and, from its name, we can also easily understand its origins. Austria is the strudel homeland and the recipe found popularity in those regions of Italy (North East) subjected to the Austro-Hungarian empire ruling of the 19th century. Trentino Alto Adige region of Italy, a region where many of its inhabitants still speak German despite being Italian, is the main promoter of this wonderful cake, thanks to its cultural connections with Austria. In my family Strudel has always been very popular thanks to my mother, who comes from an area of Italy bordering with Austria and Slovenia (Tarvisiano). However, considering that the recipe contains raisins, pine kernels, cinnamon etc., its true origins can be probably traced back to the Middle East culinary tradition; in fact the strudel has some remote affinities with the Turkish Baklava. How did it go to Austria? Well, Turkish invasions that took place in East Europe in the 16th and 17th centuries could be the answer. Anyway, here I will show you how to make it and I will try my best to keep it simple and effective.

 

SERVES 8 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 2

Ingredients (Metric & Imperial measurements): 

  • 1 Ready rolled puff pastry sheet (see notes below)
  • 4 Apples (medium size)
  • Juice from half a lemon
  • 60 g (2 1/2 oz) raisins
  • 100 ml (4 fl oz) Dark rum - about a glass
  • 60 g (2 1/2 oz) Pine kernels
  • 50 g (2 oz) Sugar
  • 50 g (2 oz) Apricot preserve
  • Orange zest from one orange
  • 2 or 4 g (1/2 tbs or 1 tbs) Ground cinnamon - depending on your taste
  • 30 g (slightly more than 1 oz) Breadcrumbs
  • 10 g (1/2 oz) Butter
  • 1 Egg yolk
  • 15 ml (1 tbs) Milk
  • Icing sugar for dusting
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Ingredients (U.S. measurements): 

  • 1 Ready rolled puff pastry sheet (see notes below)
  • 4 Apples (medium size)
  • Juice from half a lemon
  • 2 1/2 ounces raisins
  • 6 tablespoon (3/8 cup) Dark rum - about a glass
  • 2 1/2 ounces Pine kernels
  • 2 ounces Sugar
  • 2 ounces Apricot preserve
  • Orange zest from one orange
  • 1/2 tablespoon or 1 tablespoon Ground cinnamon - depending on your taste
  • 1 ounce Breadcrumbs
  • 1/2 ounce Butter
  • 1 Egg yolk
  • 1 tablespoon Milk
  • Confectioners' sugar for dusting


Note: I bought the ready rolled puff pastry sheet in the supermarket, size about 350 mm x 225 mm (14" x 9"). Supermarkets  nowadays offer a wide range of choices. You can also make the strudel using filo pastry, but you need to use about 6 layers, one on the top of each other and each layer needs to be brushed with melted butter.

 

Directions: 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 3

Firstly, 1 hour before you start making the strudel, soak the raisins into the glass of rum.

 

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After 1 hour, separate the raisins from the rum using a sieve.

 

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Put the raisins into a small container and set aside. Keep the rum; at a later stage we will use some of it (2 or 3 dessert spoons will be added to the strudel filling).

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 6

Next, peel and slice the apples (into small slices about 2-3 mm thick). Put the slices into a large bowl.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 7

Add some lemon juice and mix to distribute the lemon juice all over the apple slices.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 8

Add the raisins.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 9

Add the pine kernels.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 10

Add the orange zest.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 11

Add the cinnamon.

 

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Add the sugar.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 13

Add the apricot preserve.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 14

Finally, add 2 or 3 dessert spoons of rum. And the rest, drink it!

 

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Mix everything together to evenly distribute the various ingredients.

 

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Cover the bowl with cling film and set it aside in the refrigerator until you are ready to use it as filling.

 

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Now, put the butter into a pan over a medium heat. When the butter starts bubbling, add the breadcrumbs and toast for few minutes until lightly brown.

 

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This is what you should have.

 

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Put the breadcrumbs into a small bowl to cool down.

 

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Meanwhile, spread some flour onto a working surface.

 

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Unroll your pastry and start stretching it with a rolling pin. Usually ready rolled pastry is too thick for the purpose of making strudel, so you need to enlarge the sheet and make it thinner (about 2 mm thick).

 

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Next, drag the sheet over a tea towel and give it a gentle stretch using your hands. Then you can cut the border with a pastry wheel, just to give the sheet a decent rectangular shape!

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 23

Next, spread the breadcrumbs over the pastry sheet.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 24

Then, take the large bowl from the refrigerator and put the contents in the centre of the pastry sheet, as shown in the photograph.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 25

Fold one side of the sheet (the longer side) over the filling. This operation will be easier if you help yourself lifting the tea towel from its corners and folding it towards the centre of the pastry sheet.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 26

Do the same with the opposite side.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 27

Take a large tray and cover its bottom with a layer of baking paper. Brush the paper with melted butter or margarine. At this stage switch the oven on and set it at 180ºC (355ºF).

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 28

Next, put the egg yolk into a small bowl and add the milk.

 

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Beat the egg yolk and milk with a fork until they are evenly mixed.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 30

Brush the egg batter all over the strudel.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 31

Cover the tray with foil, try to keep the area in the centre lifted. The foil will protect the strudel from burning during the first stage of cooking. Now, put the tray in the oven and cook for 30 minutes.

 

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After 30 minutes, take the tray out of the oven and remove the foil.

 

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Put the tray back in the oven and cook for another 15 minutes.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 34

When finished, the strudel should look like this.

 

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Set the strudel onto a wire rack to cool down.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 36

When the strudel is tepid, cut a slice and put the slice onto a plate. Garnish with some icing sugar.

 

Apple strudel (Strudel di mele) | Dessert Recipes WebPhoto 37

There you go! Apple strudel served with vanilla ice cream.

 

Buon appetito!

 

 

 

 

Apple strudel (Strudel di mele) | Dessert Recipes Federico

Federico Pezzaioli

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Apple strudel (Strudel di mele) | Dessert Recipes Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
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