Strudel Di Mele

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Strudel Di Mele

Strudel Di Mele

Ingredients

For the Pastry
  • 300g 00 Flour
  • 120ml Warm Water
  • 1 egg at room temperature
  • 1 teaspoon white wine vinegar
  • 1 tablespoon Seed Oil
  • Salt
For the Stuffing
  • 1kg of Apples
  • 50g of Sugar
  • 50g of Breadcrumbs
  • 60g of Raisins
  • 60g of Pine Nuts
  • 1l of Rum
  • 1 Yolk
  • 1 Lemon
  • Cinnamon Powder
  • Powdered Sugar
  • 1 tablespoon of Milk
  • 1 knob of Butter

Method

In a bowl mix the flour with the warm water, the egg, the oil, the salt and the white wine vinegar. You can perform this operation by kneading by hand or with the planetary mixer, by mounting the whisk k until amalgamated and ending the operation with the hook.

In both cases, you will need to obtain a very smooth and non-sticky dough. Form the rolled dough into a ball, brush it with a little seed oil and let it rest at room temperature for 30 minutes in a bowl, covering it with a kitchen cloth.

Prepare the filling: peel the apples, cut them into slices, sprinkle them with sugar, cinnamon to taste and add the raisins, first softened in rum, and then squeezed. Add the breadcrumbs that you have browned in a non-stick pan with a knob of butter. Complete with the grated lemon peel and pine nuts. Stir to mix.

Roll out the dough to 1 centimetre without using other flour and place it on a kitchen towel.

With your fingertips thin it, pulling it outwards and being careful not to break it. You will have to obtain a very thin sheet (you must see the cloth below). Place the filling on top, placing it in the centre.

Cover the filling with the two edges of the dough, pressing lightly to seal. Close the two ends upwards to prevent the filling from coming out. Line a pan with a sheet of parchment paper and, very gently, lay the strudel on it, giving it a regular shape with your hands.

Brush the apple strudel with the beaten egg yolk together with the milk and bake in a preheated oven at 180 degrees for about 40 minutes. Remove, let cool and sprinkle with icing sugar.

Serve it in slices, even better warm, accompanying it with cinnamon double cream or unsweetened whipped cream.