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Strudel Apple

classic apple strudel

This recipe for apple strudel and stra-tested.
Over the years I've done and redone, first trying the base of puff pastry and stuffed with apples and chocolate, then as I have more research to reconstruct the recipe for strudel dough "original" thirty, trying to improve every time the result.

The recipe that I propose in this post is the classic version with apples, raisins, pine nuts and the handmade pasta.

Time: 1 hr + cooking

Ingredients:
For the dough: 250 g flour

• sugar 1 egg 1 / 2 tablespoon butter 50 g
• 7-8 tablespoons salt water

For the filling:

• apples (rennet) 1 kg
• 70 g butter 2 tablespoons bread crumbs
• raisins 3 tablespoons pine nuts
• 3 tablespoons sugar 3 tablespoons
• the zest of a lemon bio
• a bit 'of its juice (1 / 4 approximately)
• cinnamon 1 teaspoon about

For the dough : a mound the flour and put in half the egg, sugar, a pinch of salt.
In a saucepan melt the butter on low heat in the water, so that the butter is too warm liquefaccia without water, and pour in the middle of the fountain. Mix well so that the dough is smooth, soft and does not stick to your fingers.

Beat the dough on the table several times (yes, unfortunately, is a bit 'of violence!) until it becomes elastic.

strudel paste spread on the cloth.

Then a ball and put it to rest in the warm pool for 30 minutes.

Roll the strudel with the help of the cloth

For the filling: Peel the apples, slice thin and mix immediately with the lemon juice to prevent blackening. Soak raisins in hot water for about 10 minutes, drain well and add it to the apples with the sugar, the pine nuts, the grated rind of lemon (only the most superficial and yellow, not white underneath is bitter) and plenty of cinnamon powder (I like it and I put a teaspoon).
Brown in 50 g of butter the bread crumbs.

Lightly flour a cloth or a large canvas, which does not smell of detergent or fabric softener (or your taste will be the Coccolino strudel!) And with floured rolling pin roll out the dough very thin giving it a rectangular shape.
to thin again (if you dare), past the backs of your hands clenched into fists in the dough making sure to stretch it evenly and not tearing it.

Seal edges and cut into the surface with a boxcutter.

Brush the dough with remaining melted butter and sprinkle with breadcrumbs. Distribuitevi the mixture evenly and roll the sweet apples with the aid of the cloth.

transfer it on the baking sheet covered with baking paper, cut into the surface with a sharp boxcutter so that steam can escape during cooking and place in preheated oven at 180 degrees for one hour.

freshly baked strudel.

You can eat it cold but I prefer it warm because The heat enhances the aroma into the filling.

Tips: If you want to exaggerate sprinkle strudel with a dusting of icing sugar and serve warm with ice cream or crème anglaise.


See you next week with a new recipe!

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