Strucolo de Pomi
Strucolo de pomi is Trieste's traditional boiled apple strudel, known as jabolčni štrukelj in Slovene, wrapped in a cloth, simmered, and finished with warm buttered crumbs.
- Prep
- 40 min
- Cook
- 35 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •large wide pot or fish poacher
- •clean unperfumed linen tea towel
- •kitchen twine
- •rolling pin
- •skillet
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 340 kcal
Instructions
- 1
Mix the flour, egg, oil, salt, and warm water in a bowl until a soft dough forms.
- 2
Knead the dough on a clean work surface for five minutes until smooth and elastic.
- 3
Cover the dough with an inverted warm bowl and let it rest for thirty minutes.
- 4
Melt thirty grams of butter in a skillet and toast sixty grams of breadcrumbs until golden and nutty.
- 5
Toss the sliced apples with caster sugar, cinnamon, lemon zest, drained raisins, and the toasted breadcrumbs in a bowl.
- 6
Roll out the dough thinly on a lightly floured linen tea towel into a large rectangle.
- 7
Spread the spiced apple filling evenly across the dough, leaving a clear two-centimetre border.
- 8
Roll the dough up tightly into a cylinder using the cloth underneath to help guide it.
- 9
Wrap the cloth firmly around the rolled dough and tie both ends and the middle securely with kitchen twine.
- 10
Lower the parcel into a large pot of gently simmering water and poach uncovered for thirty minutes.
- 11
Lift out the parcel, drain well for five minutes, then carefully unwrap the cloth onto a board.
- 12
Melt remaining butter with remaining breadcrumbs, slice the warm strucolo thickly, and spoon the buttery crumbs over each portion.
Chef's tips
Ensure the linen tea towel has been washed without scented detergent or fabric softener, as the dough readily absorbs aromas during boiling. Do not roll the cloth too loosely or water will seep in and make the dough soggy.
Ingredient substitutions
- sunflower oil → melted unsalted butter for richer dough
- raisins → pine nuts or coarsely chopped walnuts
Storage
Store leftover boiled strucolo wrapped tightly in foil in the refrigerator for up to two days.
Reheating
Reheat thick slices by gently warming them in a covered skillet with a knob of foaming butter over low heat.
Common mistakes to avoid
- •Tying the cloth too tightly without allowing slight expansion, which causes the dough to burst.
- •Boiling the water at a violent rolling boil rather than a gentle simmer, which tears the delicate skin.
Serving suggestions
Cooked Strucolo de Pomi?
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