Strudel di Mele - Italian Recipe

Strudel di Mele

🌍 Italian, Alto Adige/Trentino Difficulty: ●●●○○

An apple strudel from the Südtirol, where the border between Italy and Austria blurs. The dough is stretched by hand on a floured cloth until you can read a newspaper through it. The apples must be tart — Renetta or Granny Smith — and tossed with breadcrumbs toasted in butter to absorb their juice.

Ingredients

• • Dough:** 300g flour, 1 egg, water, oil
  • Filling:** 1kg apples, sugar, cinnamon, raisins, pine nuts, breadcrumbs toasted in butter

Method

1. Making — Make elastic dough; rest 30 min.
2. Stretching — Stretch paper-thin on cloth.
3. Brushing — Brush with melted butter; spread filling along one edge.
4. Rolling — Roll using cloth; bake 180°C (350°F), 40 min.

Tags: **dough:** 300g flour, **filling:** 1kg apples · Source: Brittani's Almanac