Making apple strudel is amazingly easy. It is a very thin dough made of water and filled with a flavorful apple stuffing. Are you curious about that? Set your imagination free!
I do lovethis recipe because it is rustic, nutrient, but light at the same time. It is very rich in fibers because of the apples and the raisins of the stuffing, it is pleasantly sweet but not nauseating. It can be part of a rich breakfast, or a satisfying snack after sport.
It perfectly matches with a good tea, or infusion- imagine yourself in a mountain chalet in the winter: outside it is snowing and you are having a good cup of tea with a slice of warm apple cake. Yes, apple strudel means just this: warmth.
Actually, it fits every season: when it is very hot, combine it with a vanilla ice-cream scoop, or a little very fresh whipped cream.
Where does the apple strudel come from?
This is the Italian recipe, better, the one I make in my kitchen. If you are looking for the real traditional recipe, you have to knock at the door the families in the small villages in the North-East of Italy, near the border with Germany, where strudel was born.
The best apples for the perfect strudel
Rennet apples (or Reinette) best fit this recipe as they are not too sweet, they preserve their consistency and do not lose water when cooked. Do you know them? Green rugged skin, they do not have a nice look! Acidulous taste, but it combines beautiful with all the other ingredients of the strudel.
If you can’t find it at the greengrocers’ or at your local market, switch to a red ones such as Red Delicious, Gala, Granny Smith, Mcintosh or Spartan. It doesn’t have to look perfect, but always opt for organic ones. Wash, and rinse them carefully under ruling water; peel them and remove any touched parts. Sprinkle them with lemon juice, otherwise they will blacken.
Easy Italian apple strudel
For the strudel dough
- 250 gr cake flour (Patent flour)
- 150 gr water
- 10 gr seed oil
- 1.5 gr salt
For the filling
- 400 about gr apples
- 80 gr raisins
- 20 gr cane sugar
- 25 gr butter
- 80 gr apricot jam
- digestive biscuits or breadcrumbs (to taste)
- lemon zest (to taste)
- 1 tsp ground cinnamon
- 1 egg
- In a bowl, combine flour, salt, oil, and then add the water a little at a time; mix until a smooth and elastic dough forms. Place it in an oiled bowl and let stand for 30 minutes.
- Soak the raisins in the rum and the same quantity of water.
- Peel, core, and cut the apples into small stripes. In a bowl, combine the apples with the sugar, the raisins and the rum, the melted butter, the apricot jam and the tip of a teaspoon of cinnamon powder or grated cinnamon.
- Cover the bowl with a plastic wrap and set aside to soften in the fridge.
- On a pastry board lay a kitchen towel, sprinkle with flour, and roll the dough as thin as 2-3mm.
- Before laying the filling, sprinkle with breadcrumbs or a few crumbled biscuits in order to soak up the liquid of the apples.
- Pile the apple filling on the breadcrumbs, then roll up the strudel with the help of the towel. Seal the edges by using a little beaten egg.
- Transfer the strudel to a baking sheet lined with parchment paper, brush with some beaten egg and dust with a mix of sugar and the rest of the cinnamon.
- Make some oblique incisions on the surface to favor the baking.
- Pre heat the oven at 180°C (356°F) and bake for 40 minutes. Brush with a little melted butter during the baking.
How long can you store the strudel?
Keep it in an airtight container for no more than 2-or 3 days: it will be still crunchy.
Don’t you like apple? Here are some options.
It is simple: you can use berries such such blackberries, raspberries, blueberries, or currant. It will be delicious as well, believe me! The taste is slightly sourer but it is worth to effort. The same easy method: season the berries with organic lemon juice instead of cinnamon, flavor the filling with some ginger or fresh mint leaves, and replace apricot jam with strawberry one. You can’t do without it any more.