Apple Strudel (Strudel di Mele)
Apple strudel is one of the most iconic desserts of Trentino-Alto Adige. Thin pastry, spiced apples and a delicate balance of sweetness define this alpine classic.
Ingredients
300 g plain flour
1 tsp salt
1 egg
150 ml lukewarm water
30 g unsalted butter, melted (plus extra for brushing)
00 g–1 kg apples (Granny Smith or Golden Delicious), peeled, cored and thinly sliced
100 g golden caster sugar
1 ½ tsp ground cinnamon
75 g raisins (optional, soaked in warm water or rum)
40 g dried white breadcrumbs (to absorb juices)
Zest and juice of ½ lemon
30–50 g unsalted butter, melted (for brushing and filling)
Optional: 30 g chopped walnuts or pine nuts for extra texture
Icing sugar, for dusting after baking
Method
Prepare the dough: In a bowl, mix the flour and salt. Add the egg, lukewarm water and melted butter, and knead until smooth and elastic. Cover and let rest for 30 min (or use ready-made pastry).
Make the filling: In a large bowl, toss the sliced apples with lemon juice, sugar, cinnamon, raisins and lemon zest.
Preheat the oven: to 180 °C / 350 °F (160 °C fan).
Roll/Stretch the dough: On a lightly floured surface, roll the dough into a rectangle — or, if you’re using puff/filo, unroll and lay out the sheets.
Layer breadcrumbs: Sprinkle the breadcrumbs evenly over the dough.
Add fruit filling: Spread the apple mixture down the centre, leaving space at the edges.
Roll up: Carefully roll the dough over the filling to form a log and seal the edges. Place on a lined baking tray.
Brush with butter: Brush the top with melted butter for a golden crust.
Bake: for 35–45 min until crisp and deep golden.
Finish: Dust with icing sugar before serving warm or at room temperature.
Tips and Variations
The dough should be stretched, never rolled , this is essential for authentic strudel.
History of Apple Strudel
Strudel has its roots in Central European cuisine, influenced by Austro-Hungarian traditions. In South Tyrol, the recipe evolved using local apples, which thrive in the region’s mountain climate.
Originally prepared for special occasions, apple strudel became a symbol of alpine home baking, known for its stretched dough and aromatic filling
