Apple Strudel Recipe from Trentino Alto Adige

Apple Strudel Recipe from Trentino Alto Adige

By 19/06/2016

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



Here we have our ingredients: flour, butter, sugar, eggs, lemon zest, baking powder, vanilla essence and the apples with the pinenuts, raisins and cinnamon.

ingredients for strudel

On your work top mix the flour with the baking powder and the diced butter. Add the eggs, lemon zest, sugar and vanilla.

adding eggs

Working quickly with your hands combine the ingredients well and form a smooth ball.

making pastry strudel_

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.

strudel filling

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.

rolling pastry

Spread the apple filling on the pastry

filling on pastry

Roll the pastry onto itself helping yourself with the parchment paper

Apple strudel recipe

Seal it well and put it on a baking tray lined with the parchment paper.

making apple strudel

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!

Apple strudel from Trentino Alto Adige

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18 Responses to Apple Strudel Recipe from Trentino Alto Adige

    • Alida

      Thanks Kate.

  1. Angie@Angie's Recipes

    Can’t remember at all when I last had some apple strudel!! Beautiful plating as well.

    • Alida

      A classic dessert, I love it!

  2. classyflavors

    What a great recipe. I LOVE strudel and i cant wait to make it. πŸ™‚

    • Alida

      Thank you!

  3. Dannii @ Hungry Healthy Happy

    I have eaten a few strudels in my time, but then I went to Austria and had some and it was like nothing I had ever tasted before. It was amazing, but so different.

    • Alida

      I know they make the best ones over there!

  4. Dottie Sauchelli Balin

    Dear Alida,

    This dessert is so pretty. I love the way you presented it on the plate…It sounds easy, but I have trouble rolling it up. I have not mastered this technique yet.. Still have to practice. Thanks for sharing..Glorious recipe…Have a great week ahead…Ciao!

    Hugs Dottie πŸ™‚

    • Alida

      I know it can be difficult to roll it up sometimes. It gets easier with practice. Ciao!

  5. La cucina di Molly

    Amo i dolce di mele e in particolare lo strudel, grazie per la condivisione! Un bacione!

    • Alida

      Le mele sono sempre le migliori per i dolci!

  6. Balvinder

    Yummy! I haven’t eaten apple strudel after after being gluten free.

    • Alida

      A classic always delicious!

    • Sudhakar

      Have you been diagnosed as coeliac? That’s terrible. I’d miss flour so much.

      • Alida

        No I am not a coeliac but many people are these days.

  7. Sudhakar

    I used to make strudel at pastry school. We used a different pastry, more like filo. This looks good and much simpler than that style of strudel.

    • Alida

      Filo pastry is also very good. I love all the types of strudel!

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