Apple Strudel from Trentino

Apple Strudel from Trentino

Apple strudel is a traditional dessert with roots in the former Austro-Hungarian Empire, but it found its most authentic and beloved version in the Trentino region. Likely brought to Italy by chefs from the Austrian courts, the dessert became part of the local culture thanks to the availability of local apples, such as Renette, and the skill of Trentino families in preparing a thin, fragrant pastry. The Trentino recipe stands out for its rich, aromatic filling, which combines apples, raisins, pine nuts, cinnamon, and toasted breadcrumbs in butter, creating the perfect balance of sweetness, acidity, and aroma. Making strudel according to tradition means not only enjoying a delicious dessert but also retracing centuries of culinary history that reflect the meeting of cultures and the valorization of local products. 🍽️ Serves: 6 ⏲️ Time: 1 hour and 30 minutes

🧺 Ingredients: For the dough:

• 250 g all-purpose flour

• 1 egg

• 1 teaspoon vegetable oil

• 80-90 ml warm water

• A pinch of salt
  

For the filling:

• 1 kg Renette or Golden apples

• 80 g granulated sugar

• 60 g raisins soaked in rum

• 40 g pine nuts

• Zest of 1 lemon

• 1 tablespoon cinnamon

• 12 g breadcrumbs

• 60 g butter (reserve 20 g for toasting breadcrumbs)

• Melted butter for brushing

• Icing sugar for dusting
  

🥣 Instructions: 1. Prepare the dough

First, sift the flour into a large bowl and create a well in the center. Add the egg and a pinch of salt, then slowly pour in the warm water. Knead vigorously until the dough becomes smooth and elastic, then shape it into a ball. Lightly brush the surface of the dough ball with a little oil to keep it soft while resting. Cover it with plastic wrap and let it rest for at least thirty minutes, which will make it easier to roll out.

2. Prepare the filling

Peel and core the apples, then slice them thinly. In a large bowl, mix the apples with sugar, raisins, pine nuts, cinnamon, and lemon zest. In a small pan, melt the butter and toast the breadcrumbs until lightly golden. Let them cool, then add them to the apple mixture, stirring gently to combine.

3. Roll out the dough

On a sheet of parchment paper, roll the dough with a rolling pin until it is very thin, almost transparent, being careful not to tear it. This step is key for achieving the typical thin pastry of Trentino strudel.

4. Fill the strudel

Brush the dough with the toasted breadcrumbs in butter to help the filling stick. Spread the apple mixture evenly, leaving about 3–4 cm free at the edges. Fold the edges inward on each side, then carefully roll the dough using the parchment paper, sealing the edges and keeping the roll compact.

5. Bake the strudel

Transfer the filled roll to a baking tray lined with parchment paper and brush the surface with melted butter. Bake in a preheated oven at 180°C (356°F) for 40–45 minutes, until the surface is golden and crisp.

6. Serve

Let the strudel cool slightly before transferring it to a serving plate. Dust with icing sugar before serving for a sweet, decorative touch. It can be enjoyed warm or at room temperature, optionally accompanied by tea or whipped cream for a richer dessert.

💡Tips:

• Choose the right apples: Use renette for a slightly tart filling that holds its shape, or Golden for sweetness. If the apples are not very sweet, you can add a bit more sugar to the filling.

• Roll the dough thin: Stretch the dough with a rolling pin and your hands until nearly transparent. This makes the strudel light and flaky.

• Toast the breadcrumbs: Browning them in butter helps absorb the moisture from the apples, keeping the filling compact and creamy.