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Trento’s Apple Strudel
Trento’s Apple Strudel: Strudel Di Mele

Trento’s Apple Strudel

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Ingredients

Adjust Servings:
Dough
170 g Wholemeal Flour
1 Eggs
1 tablespoon Sunflower Oil
40 g Water
Filling
6 Reinette apples
50 g Raisins
10 g Pine nuts
50 g Breadcrub
30 g Butter
Cinnamon
1 tablespoon Rhum

Trento’s Apple Strudel, a delightful dessert from Italy’s Trento province, blending tart apples, sugar, cinnamon, and raisins in a flaky crust.

  • 1 hour and 35 minutes
  • Serves 8
  • Medium
class="bordered-title"> Ingredients
  • Dough

  • Filling

The Apple Strudel, or “Strudel di Mele,” from Trento province is a delightful dessert that beautifully represents the fusion of Italian and Austrian culinary influences in this region. This sweet treat is a testament to Trento’s rich gastronomic heritage.

Imagine biting into this pastry. The exterior is a flaky, buttery crust that crumbles delightfully with each bite. Inside, a filling of tart apples, sugar, cinnamon, and raisins awaits, offering a burst of flavors that are both comforting and exciting.

But the Apple Strudel from Trento is more than just a dessert. It’s a symbol of the region’s history and culture, a sweet reminder of the blend of Italian and Austrian influences that have shaped Trento’s culinary scene.

Whether enjoyed as a dessert after a hearty meal, or savored with a cup of coffee for a mid-afternoon treat, the Apple Strudel from Trento is a joy to experience. Each bite takes you on a journey through the region’s vibrant culture and rich history.

So why wait? Experience the authentic taste of Trento with the Apple Strudel. Buon appetito!

 

Steps

1
Done
15 minutes

Dough

In a bowl, pour the flour and make a well. Pour in the whole egg and sunflower oil. Beat with a fork and then add the water. Incorporate the flour and mix everything with your hands until you get a smooth consistency that is easy to spread. Form a ball and let it rest for 10 to 15 minutes under a cloth.

2
Done
10 minutes

The filling

Toast the breadcrumbs in a knob of butter. Peel the apples and cut them. Place them in a bowl. Add the cinnamon, the previously toasted pine nuts, the raisins, and finally the toasted breadcrumbs. Add the rum and mix well by hand.

3
Done
10 minutes

Rolling out dough

On a large cloth, roll out the dough with a rolling pin until you get a rectangle about 1/2 cm thick. Place the stuffing in the center of the rectangle of dough and form a mound. Cover the stuffing with a long edge, close the sides, then roll the strudel onto itself by lifting the cloth. Transfer the strudel with the help of the cloth onto a baking sheet covered with parchment paper. Using a brush, brush the entire strudel with a beaten egg. Prick with a toothpick or the tip of a knife.

4
Done
60 minutes

Baking Trento’s Apple Strudel

Bake the strudel at 160°C for 1 hour. Once cooked, let it cool and then generously sprinkle with icing sugar.

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