Apfelstrudel Südtiroler Art
Apfelstrudel Südtiroler Art, or strudel di mele altoatesino in Italian, is a classic dessert of paper-thin stretched pastry filled with spiced apples, fried breadcrumbs, and rum-soaked sultanas.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Clean cotton tablecloth
- •Rolling pin
- •Frying pan
- •Baking tray
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 14 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 410 kcal
Instructions
- 1
Soak the sultanas in dark rum in a small bowl for fifteen minutes.
- 2
Knead flour, water, oil, and salt into a smooth dough, then rest covered under a warm bowl for thirty minutes.
- 3
Melt half the butter in a pan and fry the breadcrumbs until fragrant and golden brown.
- 4
Toss the sliced apples with sugar, cinnamon, lemon zest, lemon juice, pine nuts, and drained sultanas in a bowl.
- 5
Roll dough on a floured tablecloth, then gently stretch outward with the backs of your hands until translucent.
- 6
Brush half of the remaining melted butter over the stretched pastry sheet.
- 7
Scatter toasted breadcrumbs over two-thirds of the pastry, leaving a four-centimetre border around the outer edges.
- 8
Pile the apple mixture evenly on top of the breadcrumbs.
- 9
Roll the strudel tightly by lifting the cloth, tucking in the sides to seal the fruit securely.
- 10
Transfer seam-side down to a lined baking tray and brush the top generously with melted butter.
- 11
Bake at 190°C for forty minutes until the pastry is crisp and deeply golden.
- 12
Cool slightly on the tray, then dust generously with icing sugar before slicing.
Chef's tips
Assemble the strudel promptly once the apples are tossed with sugar to prevent excess moisture pooling. Remove any hand jewellery and use the smooth backs of your knuckles when stretching the delicate pastry.
Ingredient substitutions
- dark rum → apple juice or warm black tea for an alcohol-free soak
- pine nuts → coarsely chopped walnuts, which are also common in South Tyrolean valleys
Storage
Store leftover strudel loosely covered at room temperature for up to two days.
Reheating
Reheat slices on a baking tray at 170°C for eight minutes to crisp the pastry.
Common mistakes to avoid
- •Skipping the toasted breadcrumbs, which causes the base pastry to turn soggy from apple juices.
- •Tearing the stretched dough by using fingertips rather than the flat backs of your hands.
Serving suggestions
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