Apple strudel prepared with the ancient recipe

Born as a dessert to reuse raw ingredients, to avoid wasting overripe apples, it has become a universal dish. The most suitable varieties.

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apple strudel recipe
  • Preparation time: 20 minutes
  • Cooking time: 40 45-minute
  • difficulty: media

How to make apple strudel

Lo strudel It was born in the peasant world and in the poor kitchens of Central Europe (especially Austria and Trentino-Alto Adige), where nothing was thrown away. apples Once too ripe, perhaps no longer attractive to eat raw, they were cooked with sugar, breadcrumbs, and spices to make a sweet filling. It later became a universal and versatile dessert, to which walnuts, pine nuts, crumbled biscuits or even of the jam.

Ingredients for 10 people)

For pasta

  • 250 00 grams of flour
  • 100 g of warm water
  • 50 grams of sugar
  • 1 egg
  • 2 spoons of olive oil
  • 2 handfuls of breadcrumbs
  • Sale

Preparation

  • In a bowl (or mixer) pour the flour, the egg, the sugar, a pinch of salt, the oil and the water (keep some aside, not all flours absorb liquids in the same way).
  • knead Knead vigorously until smooth, elastic, and non-sticky. Cover tightly with plastic wrap and let rest for at least 30 minutes (2-3 hours improves the dough's elasticity).
  • Grate the peel of the two lemons.
  • While the pasta is resting, peel, remove the core and cut the apples into pieces, sprinkle with the juice of the 2 lemons and add the raisins and the other chosen ingredients, mix and leave to rest.
  • Toast breadcrumbs with a knob of butter.
  • To melt butter.

Ingredients for the filling

  • 1 kg of tart apples (the most suitable: Golden, Renetta, Stark Delicious, Annurca)
  • 100 gr of brown sugar
  • 100 g butter
  • 2 lemons
  • Sultanas or almond flakes or pomegranate seeds
  • Cinnamon powder
  • Icing sugar

Preparation

  • Dusting On a floured work surface, roll out the rested dough with your fingertips. Dust the surface with flour and flatten it further with a rolling pin.
  • Transfer the pasta on a tea towel.
  • From this moment on, roll out the dough, very gently with your hands trying to make it as thin as possible.
  • When the dough is well rolled out Fill the strudel. Brush with warm melted butter. Sprinkle the entire surface with toasted breadcrumbs, spread the apple mixture, draining off any excess liquid, sprinkle with pomegranate seeds or other ingredients of your choice, sprinkle with lemon zest, and sprinkle with cinnamon, sugar.
  • With the help of the tea towel, roll up the strudel, close it at the sides and place it on the baking tray.
  • Bake and cook for about 45 minutes at 180 degrees, remove from the oven and sprinkle with icing sugar.

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