This is an old Italian recipe that our grannies used every time to make this beautiful dessert.
I’m not a professional chef so I’m trying my best to pull the dough properly and make it thin and professional but overall what counts it’s the taste and I can guarantee that with this recipe it will come out flavorful and delicious.
New Apple Strudel | Italian Recipe
Ingredients:
For the strudel dough
250g Manitoba flour
pinch of salt
1 egg (lightly beaten)
100ml water at 30° degree
20 ml olive oil
(extra flour and oil to pull the dough)
For the filling of the strudel
150g raisins
a hand full of pine nuts
1 tablespoon squeezed lemon
140g brown sugar
8g cinnamon
tip of a teaspoon of vanillin
1,4kg golden delicious apples
100g bread crumbs
50g butter
30g or more melted butter
To garnish: powdered sugar
Recipe:
Making the Dough
Sift the flour and put it in a bowl making a fountain shape and add in the center 1 egg, 100ml water at 30° degrees, and 20ml olive oil. Knead until a smooth-to-the-touch dough is created.
(If you have a kitchen planetary mixer do the same by pouring the flour into the planetary bowl in a fountain shape, the ingredients mentioned above in the center, and start kneading first with the leaf accessory and then with the hook at medium speed for 10 minutes until you get the same result)
When you’re done beat it a few times on the work surface to give elasticity to the dough, shape it into a ball, grease it with oil and cover it with a transparent film, letting it rest for 1 hour and 30 minutes.
Preparing the filling:
Soak the raisins in warm water after rinsing them.
In a bowl pour, 1 tablespoon squeezed lemon, 140g brown sugar, 8g cinnamon, and a hand full of pine nuts. Mix all the ingredients well together.
Peel all the apples and cut them into slices approximately 3 mm thick each, pour them into the bowl with the rest of the ingredients we just mixed, add the raisins squeezed, and mix well.
Put a large pan on the stove with butter and vanillin. Melt and then add the breadcrumbs and toast the ingredients for a few minutes, stirring until it becomes a golden color. Then let it cool for later.
Rolling out the dough:
After 1 hour and 30 minutes, roll out the dough cover your working station with well-floured baking paper, put the little ball of dough at the center, and roll it out with the rolling pin creating a rectangle of 30x40cm.
At this point, grease the surface with a little oil (wetting your hands or with a brush) to make the dough more elastic; spread the dough with the fingertips of your hands starting from the outer edges and helping you with the back of your hands gently. you can help yourself with your fingers for the inside until you get a very thin rectangle of 60x80cm. (I helped myself with the rolling pin for the most part and it came a little smaller, short side about 53cm).
Putting everything together:
At this point take the apple bowl, pour in the toasted breadcrumbs, mix well and collect them a little at a time, compacting them on the short side of the strudel dough to create a 45cm sausage (otherwise it will not enter the pan even obliquely).
Turn on the oven at 180 ventilated, melt 30 g of butter and brush it on the surface of the dough that remained uncovered, then cover the apples with a flap of the dough, and by lifting the baking paper roll the strudel on itself trying to close the apples well inside.
Check that the closure is under the strudel and also tuck the side flaps underneath so that nothing comes out. Transfer it to a baking tray covered with clean baking paper, always helping you with the previously used paper by rolling it over and brushing the surface of the roll with more melted butter.
Cooking Time:
Bake for 40/45 minutes, at 15 minutes of cooking take it out for a moment and brush the surface again with melted butter to keep the dough from breaking and making it soft. Then put back in the oven until cooked (when it is golden)
If 180 is too high for your oven temperature, go ahead and lower it to 160, adjust according to the color of the strudel, don’t let it burn.
When cooked, let it cool completely and sprinkle with powdered sugar before serving.
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