After the Sacher Torte here is another famous Austrian pastry: the apfel strudel, or apple strudel. A thin pasta and crunchy on the outside, but soft inside, enclosing apples, pine nuts and raisins flavored aroma of cinnamon. A sweet classic but always in fashion, here in its original version, who gives his best when eaten warm, accompanied by an English sauce, of vanilla ice cream or whipped cream simple. I ate for the first time in Austria, to Graz, and I fell madly in love. On the other hand, apple strudel is one of a series of sweet with apples</in> I love always. It probably will seem a bit’ laborious to do, but it is actually quite simple: the key thing, with apple strudel, It is pulling a lot, very thin the dough casing. Then you have to do is stuff it, roll it up and cook it. Is, Obviously, taste it! Have a good day
- PER LA PASTA STRUDEL
250 grams of flour 00
30 grams of sugar
25 grams of butter
5 grams of salt
100 millilitres of water
butter, far enough to brush the dough before and during cooking
brown sugar, far enough to sprinkle the dough
- FOR THE STUFFING
1 kg of apples
100 grams of pine nuts
150 grams of raisins
80 grams brown sugar (granulated or if you prefer)
cinnamon, to taste
grated rind of 1 lemon
For the apple strudel, you must first prepare the dough: put all the ingredients for the dough in a bowl to knead until you get a homogeneous dough, elastic and compact. Give it a 'ball' shape, cover with plastic wrap and let it rest for at least thirty minutes.
For the filling of apple strudel, Peel apples, cut them in half, into quarters and then into thick slices about one centimeter and finally diced. Put them in a bowl with raisins, pine nuts, sugar, lemon zest and cinnamon and let macerate. Preheat oven to 220 degrees.
Meanwhile, roll out the dough with a rolling pin on a floured plane: the dough is stretched thin, to a height of 2-3 mm at most. Once you have obtained a thin sheet, roll the dough on rolling pin, lift it up and lay on the work surface a slightly cloth sprinkled with flour, so that the dough does not stick: lean the pastry and brush all over with melted butter.
Spread dough on the apple-based stuffing, leaving free a centimeter long edges of the sheet, and fold inwards all sides of the dough free from the filling, so that nothing can escape. Then, using the canvas, roll the strudel, being careful not to break the casing and close the sides well by pressing, so that the filling remains inside.
Transfer the apple strudel, using the canvas, on the baking sheet and brush it all over with melted butter and sprinkle with sugar cane. Bake for 30 minutes basting twice, during cooking, with melted butter. Once cooked, Sprinkle the apple strudel with icing sugar and serve warm with vanilla ice cream or whipped cream. Bon appétit!
MATCHING: Our suggestion for this recipe is the Moscato Passito "Villa Monticelli" of the Barberani farm in Orvieto. An elegant wine, from tropical fruit scents, from citrus flavor, almond and apricot jam.