APPLE STRUDEL

APPLE STRUDEL

Apple strudel are sweet lovely and very delicate. Although with ancient Turkish origin, it is now in the ‘Trentino Alto Adige’ region (Italy) producer par excellence. There are many variants, both for the filling and for the quality of pasta it’s always a very tasty sweet, rich and fragrant that will warm your days of autumn and winter.

Pasta ingredients:

Warm water

- 1 egg

- Oil olive

- 125gr Flour

Ingredients for Filling:

- 750kg Apples

- 25gr pine nuts

- Zest of one lemon

- 60gr sugar

- 50gr Raisins

- 100g Of butter

- Cinnamon

- Rum

- Bread crumbs

Preparation:

In a large bowl place the flour, salt, egg, water and oil. Once the mixture is smooth, cover with foil and let it rest for 30 minutes in a cool place.

Soak the raisins in the rum, or if you prefer, in warm water; Melt 50g butter in a pan and when very hot, toasted bread crumbs

Stir frequently and let it brown a few minutes.

Now peel the apples and cut them into four pieces and then into thin slices; add sugar, pine nuts, lemon zest, cinnamon and raisins, drained and squeezed.

Take the strudel dough and roll it out into a rectangle. Brush the surface with little remaining melted butter in a small saucepan and sprinkle with the toasted breadcrumbs.

Put the filling on top of the strudel; rolled up from the longest part, sealed edges well so that the contents do not bait during cooking.

Then you place the strudel on a baking sheet lined with parchment paper at 200 degrees for about 40 minutes. Serve while still warm strudel in slices with a good sprinkling of icing sugar.

Preparation time: 20 minutes + 40 minutes cooking

Difficulty: Medium

Cost: Low