Strudel di Mele Trentino
A classic Trentino apple strudel, known as Apfelstrudel in German, made with paper-thin stretched pastry wrapped around spiced Renetta apples, pine nuts, and raisins.
- Prep
- 40 min
- Cook
- 40 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Baking sheet
- •Pastry brush
- •Clean tea towel
- •Rolling pin
- •Mixing bowl
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 10 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 310 kcal
Instructions
- 1
Knead the flour, salt, oil, and warm water together until the dough feels smooth and elastic.
- 2
Shape the dough into a ball, brush lightly with oil, cover, and rest for thirty minutes.
- 3
Melt thirty grams of butter in a frying pan over medium heat.
- 4
Add the breadcrumbs and toast gently until golden and fragrant, then leave to cool.
- 5
Toss the sliced apples with sugar, cinnamon, lemon zest, drained raisins, and toasted pine nuts in a bowl.
- 6
Roll out the rested dough on a lightly floured clean tea towel into a large rectangle.
- 7
Carefully stretch the pastry with the backs of your floured hands until it is translucent.
- 8
Scatter the toasted breadcrumbs evenly across two-thirds of the stretched dough surface.
- 9
Spoon the spiced apple mixture directly over the breadcrumb layer, leaving clean edges along the sides.
- 10
Roll the dough into a tight log using the tea towel to lift and guide the pastry forward.
- 11
Transfer seam-side down to a lined baking sheet and brush the top with melted butter.
- 12
Bake at 180 degrees C for forty minutes until crisp and golden, then dust with icing sugar before serving.
Chef's tips
Stretch the pastry slowly using the backs of your hands to avoid poking holes with your fingernails. Letting the toasted breadcrumbs cool before layering prevents the delicate dough from softening prematurely.
Ingredient substitutions
- Renetta apples → Golden Delicious or Bramley apples, adjusting sugar according to their acidity
- pine nuts → chopped raw walnuts for a rustic texture
Storage
Keep in an airtight tin at room temperature for up to two days.
Reheating
Warm slices in a 160 degrees C oven for eight minutes to restore pastry crispness.
Common mistakes to avoid
- •Stretching the dough cold, which causes it to tear rather than pull paper-thin.
- •Skipping the toasted breadcrumbs, which leaves the bottom crust soggy from apple juices.
- •Rolling the dough too loosely, allowing air pockets to collapse during baking.
Serving suggestions
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