A Fragrant Slice of Apple Strudel

I have seen and eaten many variations of apple strudel, but this recipe is the one I love most, and that I would never ever cross off my “Ricettario“.

I actually didn’t like apple strudel until the day that my mother in law served this delicious looking dessert on the dinner table. I enjoyed it so much, I immediately asked for the recipe. It was inherited from her mom who was of Hungarian origin, yet the only change I made to the recipe was to use ready-made puff pastry instead of hand making it.

I do hope that you’ll give this recipe a try and that it will also find a page in your “Ricettario”!

Francesca

RECIPE:

Apple Strudel

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INGREDIENTS

• 1 ready-made rectangular puff pastry sheet
• 6 small apples
• 3 tbsp + 1/2 tsp (50 g) butter
• 1 cup (120 g) of breadcrumbs
• 1 tsp cinnamon
• 2 tbsp (25 g) sugar
• 1/2 cup (135 g) raisin
• 1/2 cup (135g) pine nuts

METHOD

• Heat butter in a pan. Once melted, add the breadcrumbs and, stirring all the while, toast them until lightly golden.
• Soak the raisins in water for about 10-15 minutes and then drain thoroughly.
• Roll the pastry sheet out on a baking paper to about 50 x 60 cm.
• Cut the apples into small cubes and, in a bowl, mix them with the toasted breadcrumbs, the pine nuts and raisins.
• Distribute this mixture over the puff pastry sheet, leaving 8 cm of upper border empty (see the picture below).
  Mix the sugar with the cinnamon and then sprinkle over the mixture. Finish it off with some butter flakes.

• Roll the strudel starting from the long edge (the lower filled side), using the baking paper as support. Tuck the ends in and roll seam-side down on a parchment-lined baking sheet. Pierce the surface with a toothpick.

• Preheat the oven to 180 °C and bake for about 40-45 minutes, until golden brown.

• Let it cool at room temperature and then dust with icing sugar.

Tip: serve the strudel with a dollop of vanilla ice cream, or with warm vanilla sauce.