Recipes

Traditional Apple Strudel from Trentino

Ingredients

N°5 Renetta
150 g of flour
30 g of warm water
20 g of corn oil
10 g of grappa
1 pinch of salt
1 pinch of sugar
Filling:
150 g of sugar
25 g of breadcrumbs
q.b. Ground cinnamon and cloves, to taste
1 lemon zest
150 g of raisins
decoration: powdered sugar
Traditional Apple Strudel from Trentino
Preparation
30 minutes
Servings
8-10
Difficulty
Easy

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N°5

Ingredients

N°5 Renetta
150 g of flour
30 g of warm water
20 g of corn oil
10 g of grappa
1 pinch of salt
1 pinch of sugar
Filling:
150 g of sugar
25 g of breadcrumbs
q.b. Ground cinnamon and cloves, to taste
1 lemon zest
150 g of raisins
decoration: powdered sugar
Traditional Apple Strudel from Trentino
Preparation
30 minutes
Servings
8-10
Difficulty
Easy

STEP 1

Mix well the flour, salt and sugar with the liquid ingredients until soft but not sticky.

STEP 2

Cover the dough with a damp cloth. It must rest for at least 20 minutes, so to complete the glutinic net, which is what makes the dough elastic and workable.

STEP 3

Peel and slice the apples.

STEP 4

Add the sugar, the breadcrumbs and season with the ground cinnamon and cloves, raisins, the lemon zest and the apples.

Roll the dough with a rolling pin as thin as possible. Lay it over a floured cloth. Dough must not stick to the table.

STEP 5

Spread the filling over the dough.

STEP 6

Use the cloth to roll the strudel. Bake in hot oven at 180°C for approximately 50 minutes, until the top is lightly browned. Let the strudel cool down on a rack, then sprinkle with powdered sugar.

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