Typical of Trentino-Alto Adige, strudel, or apfelstrudel, is a dessert that embodies the secrets, flavors, and aromas of true Trentino tradition.
Our chef Paolo, with or without gluten, regularly prepares it for all our guests because he loves sharing our traditions, our locally sourced flavors, and all the recipes of the Val di Sole!
The strudel recipe was introduced to Italy by the Turks, who dominated Hungary in the 17th century, and derives from another dessert, baklava, which closely resembles our strudel.
But in Trentino-Alto Adige, this dessert has found great success because its main ingredient is the apple, and as we all know, our region is the kingdom of apples!
Preparation time: 40 minutes
Resting time: 60 minutes
Cooking time: 40 minutes
For the dough:
For the filling:
Method:
Combine the flour and a pinch of salt in a bowl, add the vegetable oil, egg, and water.
Begin working the ingredients with a fork, starting from the center and gradually incorporating the flour. When the dough appears workable, transfer it to a pastry board and knead by hand until smooth and elastic. Once the dough is ready, transfer it to a greased bowl, brush the surface with more seed oil, and cover with plastic wrap. Let the dough rest for an hour.
Meanwhile, prepare the filling by soaking the raisins in rum for half an hour. Meanwhile, peel the apples, cut them into wedges, and then into thin slices (you can use a mandolin for this).
Place the sliced apples in a bowl, then sprinkle them with lemon juice to prevent them from browning, adding the grated zest as well.
Finally, mix in the sugar and cinnamon.
Then add the pine nuts and raisins, drained from the rum, and mix well.
Now toast the breadcrumbs, which will absorb the apple juice and prevent the pastry from softening.
Melt the butter, add the breadcrumbs, and stir to toast them until they become crumbly, fragrant, and not too dark. Add the breadcrumbs to the filling and mix.
Take the dough you worked initially, drain it of excess oil, and roll it out into a thin sheet about 50x40 cm.
You can roll out the dough on a sheet of parchment paper to make it easier (it will also be helpful for wrapping the strudel). If the dough is very elastic, you'll find that it stretches easily by stretching it, even without a rolling pin. Then spread the filling over the pastry, leaving a 1 cm border around the edge. Roll the dough over itself to form the strudel. You can use the parchment paper to help you fold the pastry.
After completely sealing the strudel, check that the edges are well sealed, tucking the excess pastry over the strudel. Then, turn the strudel over, still using the parchment paper, tucking the seal and the edges under the roll.
Transfer the strudel (with the parchment paper) to a baking sheet. Score the surface diagonally to prevent the pastry from puffing up during baking. Sprinkle with brown sugar. Bake the apple strudel in a preheated oven at 180°C (350°F) for 40 minutes, then remove from the oven and let cool completely.
Your apple strudel is ready. Serve in slices with a dusting of powdered sugar.
Welcome to Hotel Michela in Malè, in the heart of Val di Sole. Welcoming environments, family hospitality and attention to every detail await you for a holiday dedicated to relaxation, good food and nature. Whether you choose summer with hikes and walks, or winter with snow and sports, every moment here becomes special.