This recipe comes from the North-East of Italy; poor and simple ingredients make this sweet delicious. Well, Italy does not mean only seaside resorts, but it is surrounded by beautiful mountains where you can go for walks or hiking: scented green fields, woods with high pine-trees, romantic sunsets. You must believe me. I adore the seaside, but the mountains here are breath-taking, and the people are friendly and welcoming with all the tourists. Come here, you’ll have an orgettable vacation.
Course Dessert
Cuisine Italian
Keyword apples, apples strudel, easy italian apple strudel, strudel
1poundof baking apples (roughly 3 medium-sized apples)(500g)
1/2cupof raisins(100g)
2tbspof sugar(20g)
2tbspof butter(28g)
3tbspof apricot jam(50g)
crumbled digestive biscuits or breadcrumbs
3tbspof rum (50g)
zest from one lemon
1 tspground cinnamon
1egg beaten
Servings 8people
Instructions
In a bowl, combine the flour, salt, oil, and then add the water, a little at a time. Mix until the dough is smooth and elastic. Place it in a lightly oiled bowl and let stand for 30 minutes.
Soak the raisins in the rum with the same quantity of water. Peel, core, and dice the apples. In a bowl combine the apples with the sugar, the raisins, the rum, and the melted butter. Cover the bowl with plastic wrap and set it aside in the fridge.
On a pastry board lay down a kitchen towel, sprinkle with flour, and roll the dough as thin as 1/8 inch (2-3mm).
Sprinkle the dough with breadcrumbs or a few crumbled biscuits in order to soak up the liquid from the apples.
Pile the apple filling on the breadcrumbs;
Then roll up the strudel with the help of the towel.
Seal the edges with 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 cinnamon. Make some diagonal incisions on the top to let the steam escape. Brush the top with a little melted butter.
Pre-heat the oven to 350°F (180°C) and bake for 40 minutes. Have the strudel either warm or cold
Notes
Be careful when reheating. Put the strudel in the oven or in the microwave for only a short time; otherwise, the dough will get soggy.