The apple strudel is a classic dessert of the southern Tyrolean tradition, based on a very thin pasta stuffed with apples, raisins and pine nuts and cinnamon. Who has not tasted it at least once, with whipped cream, or a velvety vanilla cream. Wonderful, the most delicious fall and winter dessert! My mother-in-law handed me this recipe, which she inherited from her mother-in-law, who grew up in Vienna, where comes the traditional Viennese apple strudel.
Ingredients
For 2 large strudels
- 300g flour
- 1 egg
- 50g butter , melted butter to brush
- 1 tbsp sugar
- 5-6 tablespoons cold water
- 1/2 tablespoon cinnamon (optional)
- 80 grams of raisins
- 50 grams of pine nuts
- 1 kg apples
- 1 untreated lemon
- Salt
Preparation
- Wash and dry the lemon. Grate the zest and mix it with sugar
- Melt the butter
- Place the flour on the worktop in a fountain, put the salt in the center, the egg slightly beaten, and the melted butter.
- Start kneading by adding cold water until smooth and elastic.
- Make a ball, wrap it in a sheet of film and let it rest in the refrigerator for at least 50 minutes.
- While the dough is resting make the apple filling. you want to be ready before you start rolling out the dough. Peel the apples and cut them into small stripes (batonnets); mix them with the sugar and lemon.
- Soak the raisins in warm water
- Combine the apples and the pine nuts and resins
- Heat the oven to 200 degrees.
- Rolling out and stretching the dough very thin on a smooth floured cloth; you should see the pattern of the cloth through the dough
- Brush the dough sheet with melted butter, sprinkle with apples, pine nuts and resins. If you want to flavor it with the cinnamon add a teaspoon of grated cinnamon on it.
- Close the strudel by rolling it, helping with the cloth.
- Lay it on the baking tray, lined with parched paper and brush the strudel with a little bit of melted butter.
- Bake and cook for about 40 minutes
- Once cooled, sprinkle with a little icing sugar.
Notes
The strudel can be accompanied by vanilla cream (for recipe tap here), whipped cream or a scoop of cream ice cream. Great served both cold and lukewarm.
