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”!
|Preparation Time: 15-20 min||Cooking Time: 35-40 min|
|TOTAL TIME: |
- 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
- 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.