Northern Italian cuisine has historical links to Austria and their signature dessert is the Apple Strudel. I’ve had my fair share of apple strudel in Italy and I can tell the difference between “an apple strudel”, and an apple strudel made by someone in the North. No lie, when I bite into a piece of strudel made by a Trentino/Veneto resident, it reminds me of Christmas… a cinnamon, apple, nutmeg, raisin, powdered sugar Christmas.
Typically cut into thin rectangle slices (seriously their portions are so tiny), you pay for strudel by weight (and believe me, apples can get pretty heavy). This slice alone will cost you 2,50 and if you think about it, it only costs around 5,00 euro to make the entire dessert. So with that said, here’s the recipe (btw, I left in the bloopers (mistakes), ENJOY):
PS: Do Not Expect Christmas, just expect it to taste really, really good.
Below you’ll find the Italian Apple Strudel recipe, buonappetito!
– 5 Apples (peeled and chopped)
– Sugar (enough to cover the apples)
– Raisins (add as many as your heart desires)
– Cinnamon (enough to cover the apples)
– Puff Pastry Dough
Apple Filling Instructions:
- Peel and chop apples.
- Put them in a pan.
- Add sugar and raisins.
- Cook on a medium flame for 10-15 minutes.
- Take the apples off the heat.
- Add cinnamon.
- Wait until the apples have cooled down (refrigerate if you’re in a rush)
- Layout the puff pastry with wax paper underneath.
- Put apples in the center.
- Fold and seal the apples into the pastry.
- Cut off excess wax paper.
- Cut air slits on the top of the pastry.
- Pat top of strudel with water.
- Cover in sugar.
- Bake at 180C/356F for 45mins.
- Eat and smile =)