In the region of Trentino Alto Adige or South Tyrol many people speak German. They learn it in school along with Italian so they are often bilingual. This is because this area used to belong to Austria until the first World War.
This means that there is also an Austrian cultural influence in the food too. Strudel di mele or apple strudel is very popular in North Eastern Italy but its homeland is infact Austria.
There are several versions of strudel: with puff pastry, filo pastry or shortcrust pastry. The traditional recipe of Trentino uses shortcrust pastry and it is not that difficult. Follow these step by step instructions and you will have a delicious strudel in no time.
I made this recipe at hotel Luise where I stayed in Riva del Garda. I thought by taking step by step photos this might inspire some of you to try it at home. I love apple strudel warm with a dollop of ice cream or whipped cream; We served it with local "Erika Eis" ice cream and fresh fruit. All the products we used to make this recipe were local from the Trentino area therefore zero miles.
- Prep Time : 45 minutes
- Cook Time : 40 minutes
- plain flour - 500 g - 5 cups
- butter - 250 g - 1 + 1/8 cup
- sugar - 125 g - 1/2 cup
- eggs - 2
- baking powder - 2 tsp
- vanilla essence - 1 tsp
- powdered (icing sugar) - to sprinkle
- For the filling:
- apples peeled, cored and chopped - 5
- pinenuts - 50 g - 3/8 cup
- sugar - 70 g - 1/3 cup
- raisins - 50 g - 1/3 cup
- ground cinnamon - 1 tsp
- lemon zest - of 1 lemon
Here we have our ingredients: flour, butter, sugar, eggs, lemon zest, baking powder, vanilla essence and the apples with the pinenuts, raisins and cinnamon.
On your work top mix the flour with the baking powder and the diced butter. Add the eggs, lemon zest, sugar and vanilla.
Working quickly with your hands combine the ingredients well and form a smooth ball.
Leave it to rest in the fridge for at least 30 minutes wrapped in cling film. In the meantime make the filling by cooking the apples in a sauce pan with the sugar, the raisins, the pinenuts and the cinnamon. Cook for 15 to 20 minutes until the all moisture from the apples evaporates.
Put a sheet of parchment paper on your work top and place your pastry on top. Sprinkle a little flour on your pastry if it feels too sticky.
With a rolling pin roll the pastry and then with a knife cut it into a rectangle.
Spread the apple filling on the pastry
Roll the pastry onto itself helping yourself with the parchment paper
Seal it well and put it on a baking tray lined with the parchment paper.
Bake at 170C or 340F for 30 minutes.
Sprinkle it with powdered sugar. Served with vanilla ice cream and fresh fruit is just so soo.. delicious!