Strudel doesn’t look like a really Italian recipe, nevertheless it was born alongside the Austrian border (the place Italians converse a German-influenced dialect) and it’s fairly potential that this traditional dessert was invented within the Boot! In any case, it’s very fashionable amongst northern Italians and regarded a elementary recipe within the Alps.
Italian Apple Strudel Recipe | Strudel di Mele
The style is much like an apple pie, however we expect that the filling brings a complete new dimension with much less sugar and the addition of raisins, pine nuts, bread crumbs and amaretti cookies. Attempt it and tell us what you assume!
Which Apples Ought to I Use to Make Strudel?
It’s actually as much as you! Eva often makes strudel with Stark or Honey Crisp, however be happy 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:
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½ cup (80 g) raisins, or to style
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1 ⅔ cups (200 g) all-purpose flour, plus further for dusting
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A pinch of salt
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⅓ cup (75ml) water
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3 ½ tablespoons (50 g) vegetable oil
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1 ½ kilos (680 g) apples, peeled, cored and lower into 1-inch (2.5 cm) cubes
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A pinch of floor cloves
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1 tablespoon (8 g) cinnamon, or to style
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3 ½ tablespoons (40 g) brown sugar, or to style
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⅓ cup (50 g) pine nuts, or to style
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½ teaspoon (2.5 ml) rum extract
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¼ cup (30 g) dry bread crumbs
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5-7 amaretti cookies, crushed
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3 ½ tablespoons (50 g) unsalted butter
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1 egg, whisked
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Powdered sugar for topping
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Whipped cream or vanilla gelato for serving (optionally available)
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 kinds, then switch to a piece floor and knead till it’s easy and even. Wrap in plastic wrap and let relaxation at room temperature for a minimum of half-hour.
Whereas the dough rests, you possibly can put together the stuffing. In a pot, mix the cubed apples, floor cloves, cinnamon and brown sugar. Prepare dinner over medium/low warmth, stirring continuously, 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 totally.
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 must be very skinny, sufficient to make it barely clear. Switch the dough sheet onto a big kitchen towel, which can assist to roll the strudel up.
Preheat the oven to 355°F (180°C). If the next filling and folding approach appears complicated, try the video above to see the approach in motion!
Unfold the bread crumbs in a giant strip via the middle of the dough circle. The strip must be about hand width, main from the closet fringe of the dough to you towards the farthest edge. Evenly unfold the apple filling on prime 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 fitting 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 other way up, rolling it from left to proper. Trim off any extra dough that is likely to be protruding from below 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 an extra 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!
