Strudel di mele (Italian apple strudel)

Strudel di mele (Italian apple strudel)

The Austrian influence on the food of the mountainous Italian region Trentino-Alto Adige is perfectly encapsulated by one of its most famous desserts – the strudel. Given Italian flair thanks to pine nuts and lemon, it’s a classic dish, often served in the region’s cafés and showcasing the local renetta apple.

Strudel di mele (Italian apple strudel)

As Austrian as it is Italian, Trentino-Alto Adige is where the lush valleys and lakes of Trentino meet the mountains and forests of Alto Adige. It’s as Alpine as can be, with rich dairy, dumplings aplenty and hearty dishes of beef and lamb. The Austrian influence is strong, with spätzle common, while pastas such as casunziei (beetroot-stuffed ravioli) root you in Italy. It’s also the home of apple orchards and speck, a junipery smoked salumi. Discover all the gourmet delights the region has to offer in our food lover’s guide to Trentino-Alto Adige.

  • Serves icon Serves 8
  • Time icon Hands-on time 50 min, plus resting. Oven time 35 min

The Austrian influence on the food of the mountainous Italian region Trentino-Alto Adige is perfectly encapsulated by one of its most famous desserts – the strudel. Given Italian flair thanks to pine nuts and lemon, it’s a classic dish, often served in the region’s cafés and showcasing the local renetta apple.

As Austrian as it is Italian, Trentino-Alto Adige is where the lush valleys and lakes of Trentino meet the mountains and forests of Alto Adige. It’s as Alpine as can be, with rich dairy, dumplings aplenty and hearty dishes of beef and lamb. The Austrian influence is strong, with spätzle common, while pastas such as casunziei (beetroot-stuffed ravioli) root you in Italy. It’s also the home of apple orchards and speck, a junipery smoked salumi. Discover all the gourmet delights the region has to offer in our food lover’s guide to Trentino-Alto Adige.

Nutrition: Per serving

Calories
277kcals
Fat
11g (3.9g saturated)
Protein
5g
Carbohydrates
40g (23g sugars)
Fibre
1.7g
Salt
0.1g

Ingredients

For the pastry

  • 130g 00 flour, plus extra to dust (see Know-how)
  • 1 tbsp sunflower or vegetable oil
  • 1 medium egg, beaten
  • Icing sugar to dust
  • Single cream to serve

For the filling

  • 50g raisins
  • 2 tbsp spiced rum
  • 30g pine nuts
  • 50g unsalted butter
  • 70g fresh breadcrumbs
  • 5 green cooking apples
  • 60g golden caster sugar
  • ¼ tsp cinnamon
  • Finely grated zest 1 lemon

Specialist kit

  • Mandoline (optional)
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Method

  1. For the pastry, put the flour and a pinch of salt in a large bowl. Add the oil, egg and 2 tbsp water, then mix with your fingers into a dough. Turn out onto a lightly floured worktop and knead for about 10 minutes or until smooth and elastic (you can also do this in a stand mixer).
  2. Shape the dough into a ball, put in the bowl and cover with a clean shower cap or clean damp tea towel. Leave to rest at a cool room temperature for 1 hour.
  3. Meanwhile, put the raisins in a small bowl and cover with the rum. Leave to soak.
  4. Put the pine nuts in a frying pan over a medium heat and cook for about 3 minutes until toasted and evenly golden. Tip into a large bowl to cool. Return the pan to the heat with 30g of the butter and, once melted, add the breadcrumbs. Toast for 3-4 minutes, stirring regularly, until golden all over. Scrape into another bowl to cool.
  5. Core and finely slice the apples, using a mandoline if you have one. Add the apples, sugar, cinnamon and lemon zest to the large bowl with the cooled pine nuts. Drain the raisins and squeeze out any excess liquid, then add these too. Stir together.
  6. Heat the oven to 180°C fan/ gas 6. Melt the remaining 20g butter in a pan over a low heat.
  7. Roll out the rested dough to a rough rectangle about 35cm x 45cm. Leaving a 2cm border all the way around, brush the centre with butter, then top with the cooled breadcrumbs. Spread the apple mixture evenly on top of the breadcrumbs.
  8. Pick up a longer side of the pastry and roll up the strudel like you would a swiss roll. You want to roll it as tightly as you can without pushing the apple filling out. Carefully lift it onto a baking tray lined with baking paper, seam-side down, then brush the dough all over with the remaining melted butter. Bake for 30-35 minutes or until the pastry is crisp and a rich golden brown.
  9. Leave to cool for 5 minutes, then dust with icing sugar, slice and serve warm with cream.

Nutrition

Nutrition: per serving
Calories
277kcals
Fat
11g (3.9g saturated)
Protein
5g
Carbohydrates
40g (23g sugars)
Fibre
1.7g
Salt
0.1g

delicious. tips

  1. Easy swaps To make the dessert child-friendly, soak the raisins in water instead of rum.

  2. Italian ‘OO’ or doppio zero flour is very finely ground and commonly used to make pasta and pizza dough. The fine powder needs less water to hydrate it, so the dough remains lighter – and here it gives a crisper finish.

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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