I have always wanted to make apple strudel, but I have also always thought of it as a very complicated recipe. For sure even if the dough is really quick to make, handling it wasn’t exactly easy. Strudel dough is the thinnest and most delicate dough I have ever handled and it takes a little bit of practice.
Nevertheless, the taste of the apple strudel is so great and everyone in my family loves it, I was so happy to be able to make it by myself instead of buying it as usual and so proud to say “I baked this”, so probably I just need to bake this more often to improve the result. Let me know if you try this recipe and if you have any suggestions, I would be glad to hear them.
-ITALIAN VERSION-
STRUDEL DI MELE – Apfelstrudel
Ho sempre pensato che fosse molto complicato fare lo strudel di mele, e in effetti anche se l’impasto si prepara veramente in pochissimo tempo maneggiarlo non è stato proprio semplicissimo.
La pasta, infatti, non è sfoglia e neppure brisè, si tratta di pasta strudel, è tipica di questo dolce ed è quella che mi ha creato qualche difficoltà perchè quando la si va a tirare diventa sottilissima ma anche molto delicata. Probabilmente serve esercizio, ovvero dovrei fare questo dolce più spesso.
Poco male dato che tutti in famiglia lo amano, io per prima ne vado ghiotta. Vado spesso in Trentino Alto Adige e ogni volta mi concedo non solo una bella fetta, ma solitamente ne compro anche uno intero da portare a casa, è proprio una delizia e prepararlo finalmente con le mie mani mi ha dato molta soddisfazione.
Ingredienti
200 g farina tipo 00
20 ml olio di semi
65 ml acqua
1 uovo grande (60 g)
un pizzico di sale
Per la farcitura alle mele
800g mele (tipo renette)
50 g uva passa / sultanina
80 g zucchero
50 ml rum
50 g pinoli
pane grattugiato, qb
cannella, qb
burro fuso per spennellare
Procedimento
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In una planetaria impastare la farina, l’uovo e il pizzico di sale utilizzando il gancio, e aggiungere l’acqua e l’olio poco alla volta fino all’ottenimento di un impasto liscio ed elastico (circa 5 minuti)
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Formare una palla con l’impasto e sistemarla in una ciotola, ungerla leggermente e lasciar riposare a temperatura ambiente per circa mezz’ora.
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Nel frattempo, preparare la farcitura alle mele, tagliare le mele già pelate a fettine, in una ciotola mescolarle con zucchero, cannella, uvetta, pinoli e rum.
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Su un piano di lavoro porre uno strofinaccio piuttosto grande e infarinarlo sufficientemente.
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Incominciare a tirare la pasta sullo strofinaccio fino ad ottenere un rettangolo, spennellare con un poco di burro fuso e lasciar riposare ancora per qualche minuto.
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Successivamente cominciare a tirare la pasta utilizzando solo le mani fino ad ottenere una sorta di sfoglia molto sottile.
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Ritagliare i bordi in eccesso, ungere con del burro fuso cospargere con un po’ di pan grattato e distribuire uniformemente la farcia precedentemente preparata, salvo il quarto superiore che lasciamo libero.
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Arrotolare con delicatezza aiutandosi con il canovaccio e chiudere dove c’è la parte senza farcitura.
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Spennellare la superficie con il burro fuso, trasferire su una leccarda ricoperta di carta da forno e far cuocere a 175° per circa 35 minuti.
APPLE STRUDEL
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Ingredients
- 200 g all-purpose flour
- 20 ml vegetable oil
- 65 ml water
- 1 large egg (60 g)
- a pinch of salt
- FOR THE APPLE FILLING
- 800g apples (such as Honeycrisp)
- 50 g raisins
- 80 g sugar
- 50 ml rhum
- 50 g pine nuts
- breadcrumbs, as needed
- cinnamon, as needed
- melted butter, as needed
Instructions
1
In a stand mixer (with the hook attachment) mix the flour, the egg, and a pinch of salt. Add the water and oil little by little until you have a smooth and elastic dough (about 5 minutes)
2
Shape the dough into a ball and place it in a bowl, leave it to rest at room temperature for about 30 minutes.
3
In the meantime, prepare the apple filling: cut the peeled apples into slices, and mix them in a bowl with the sugar, cinnamon, raisins, pine nuts and rum.
4
Lay a thin kitchen towel flat on the counter and sprinkle with flour.
5
Start rolling the dough out on the kitchen towel until you get a rectangle, brush it with a little melted butter, and let it rest for a few more minutes.
6
Then start rolling out the dough using only your hands until you get a sort of very thin layer.
7
Trim the excess edges, grease with melted butter, sprinkle with the breadcrumbs and distribute the apple filling evenly, except for the upper quarter which we leave free.
8
Gently roll up with the help of the kitchen towel and close where there is the part without filling.
9
Brush the surface with melted buttero the prepared baking sheet and bake at 175° for about 35 minutes.
APPLE STRUDEL
(No Ratings Yet)Loading...Ingredients
- 200 g all-purpose flour
- 20 ml vegetable oil
- 65 ml water
- 1 large egg (60 g)
- a pinch of salt
- FOR THE APPLE FILLING
- 800g apples (such as Honeycrisp)
- 50 g raisins
- 80 g sugar
- 50 ml rhum
- 50 g pine nuts
- breadcrumbs, as needed
- cinnamon, as needed
- melted butter, as needed
Instructions
In a stand mixer (with the hook attachment) mix the flour, the egg, and a pinch of salt. Add the water and oil little by little until you have a smooth and elastic dough (about 5 minutes)
Shape the dough into a ball and place it in a bowl, leave it to rest at room temperature for about 30 minutes.
In the meantime, prepare the apple filling: cut the peeled apples into slices, and mix them in a bowl with the sugar, cinnamon, raisins, pine nuts and rum.
Lay a thin kitchen towel flat on the counter and sprinkle with flour.
Start rolling the dough out on the kitchen towel until you get a rectangle, brush it with a little melted butter, and let it rest for a few more minutes.
Then start rolling out the dough using only your hands until you get a sort of very thin layer.
Trim the excess edges, grease with melted butter, sprinkle with the breadcrumbs and distribute the apple filling evenly, except for the upper quarter which we leave free.
Gently roll up with the help of the kitchen towel and close where there is the part without filling.
Brush the surface with melted buttero the prepared baking sheet and bake at 175° for about 35 minutes.
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