Strudel
Thursday 1st June 2017
Strudel is one of the nicest desserts of the Alps and has ancient origins. Legend tells us that it reached Austria with the Turks during the siege of Vienna in 1683,
in-fact the strudel has a lot in common with the Turkish dessert "Baclava", although the latter does not contain apples, and the best apples are ours from Trentino!
This is the recipe to make it at home:
APPLE STRUDEL (1 strudel for 10 portions)
FOR THE PASTRY:
White flour 225g
Butter 40g
1 egg
Luke warm water
1 pinch of salt
Make a well in the flour, place the melted butter in the centre add the egg, a bit of water and 1 pinch of salt. Kneed well and let it rest for half an hour. Roll out the pastry over a tea towel dusted with flour.
FOR THE FILLING:
Apple 1kg
Pine nuts 20g
Raisins soaked in rum and lemon juice 50g
Butter 50g
Sugar 30g
1 tablespoon of honey
Grated rind of 1 lemon
Cinnamon
Bread crumbs 40g
Melt the butter, add the sugar, the breadcrumbs and pine nuts and toast them in the oven, or in a pan, until they become golden brown. Add the honey and the raisins and mix it with the peeled and chopped apples and let it rest for half an hour.
Wrap the pastry around the filling, being careful to close it properly to avoid the filling coming out during cooking.
Cook in a static oven at 200°C for 40 minutes (fan oven at 180°C for 30 minutes). Once cooked dust the top with icing sugar.
Buon Appetito!
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