Strudel doesn’t appear to be a really Italian recipe, but it surely was born alongside the Austrian border (the place Italians communicate a German-influenced dialect) and it’s fairly potential that this traditional dessert was invented within the Boot! In any case, it’s extremely popular amongst northern Italians and thought of a elementary recipe within the Alps.
Italian Apple Strudel Recipe | Strudel di Mele
The style is just like an apple pie, however we expect that the filling brings an entire new dimension with much less sugar and the addition of raisins, pine nuts, bread crumbs and amaretti cookies. Strive it and tell us what you assume!
Which Apples Ought to I Use to Make Strudel?
It’s actually as much as you! Eva normally makes strudel with Stark or Honey Crisp, however be at liberty to make use of Granny Smith in order for you extra of a bitter chunk.
Watch the Pasta Grammar video:
STRUDEL DI MELE RECIPE
Makes: One 9-inch (23 cm) pie
Prepare dinner Time: 2 hours
For this recipe, you have to:
-
½ cup (80 g) raisins, or to style
-
1 ⅔ cups (200 g) all-purpose flour, plus further for dusting
-
A pinch of salt
-
⅓ cup (75ml) water
-
3 ½ tablespoons (50 g) vegetable oil
-
1 ½ kilos (680 g) apples, peeled, cored and reduce into 1-inch (2.5 cm) cubes
-
A pinch of floor cloves
-
1 tablespoon (8 g) cinnamon, or to style
-
3 ½ tablespoons (40 g) brown sugar, or to style
-
⅓ cup (50 g) pine nuts, or to style
-
½ teaspoon (2.5 ml) rum extract
-
¼ cup (30 g) dry bread crumbs
-
5-7 amaretti cookies, crushed
-
3 ½ tablespoons (50 g) unsalted butter
-
1 egg, whisked
-
Powdered sugar for topping
-
Whipped cream or vanilla gelato for serving (non-compulsory)
Submerge the raisins in heat water and allow them to soak whilst you make the dough.
In a mixing bowl, mix the flour, salt, water and vegetable oil. Combine collectively by hand till a tough dough types, then switch to a piece floor and knead till it’s clean and even. Wrap in plastic wrap and let relaxation at room temperature for a minimum of half-hour.
Whereas the dough rests, you’ll be able to put together the stuffing. In a pot, mix the cubed apples, floor cloves, cinnamon and brown sugar. Prepare dinner over medium/low warmth, stirring incessantly, for about 3 minutes or till the apples have launched some water. Drain the apples and switch right into a mixing bowl.
Drain the raisins and squeeze out the surplus moisture. Add them, together with the pine nuts and rum extract, into the apples. Combine collectively completely.
After the dough has rested for half-hour, roll it out into a big circle with a rolling pin on a frivolously floured floor. If the dough sticks, mud it as wanted with extra flour. The dough ought to be very skinny, sufficient to make it barely clear. Switch the dough sheet onto a big kitchen towel, which is able to assist to roll the strudel up.
Preheat the oven to 355°F (180°C). If the next filling and folding method appears complicated, take a look at the video above to see the method in motion!
Unfold the bread crumbs in an enormous strip by means of the middle of the dough circle. The strip ought to be about hand width, main from the closet fringe of the dough to you towards the farthest edge. Evenly unfold the apple filling on high of the bread crumbs, leaving about 3 inches (7.5 cm) of dough free on the edges of the circle. Sprinkle the crushed amaretti cookies over the apples.
Take the sides of the dough circle that the apples contact and fold them inward over the filling. Now fold the left-hand aspect of the dough circle tightly over the apple filling. Tuck and press it down in order that it utterly covers the filling, then trim off any extra dough that overlaps the correct half of the dough circle.
Subsequent, fold the remaining dough flap tightly over the filling. Utilizing the towel to assist, fastidiously flip the entire strudel the wrong way up, rolling it from left to proper. Trim off any extra dough that is likely to be protruding from beneath the underside. Fastidiously switch the strudel to a parchment-lined baking sheet. Soften the butter in a small saucepan or within the microwave and brush it evenly over the strudel dough.
Bake for half-hour. Take away from the oven and brush the dough with the whisked egg. Bake for a further 20 minutes or till the crust is golden. Serve heat or at room temperature, dusted with powdered sugar and topped with a scoop of whipped cream or vanilla gelato.
Buon appetito!
Within the temper for extra Italian apple desserts? Torta di Mele di Sant’Orfeo is a straightforward and scrumptious apple cake: a must-try!
