Classic Trentino Strudel

middle
cakes and desert
350 calories per serving
For the pastry
350g plain flour
1 glass of whole milk
3 dessertspoons of mixed seed oil
1 egg
A pinch of salt
For the filling:
2 Melinda Renetta apples
30g pine nuts
30g raisins
a knob of butter
2 tablespoons of jam (preferably apricot)
40g breadcrumbs (made from stale bread)
juice of 1 lemon (strained)
a few pinches of cinnamon
half a glass of Trentino Grappa
1 egg

Mix the flour, egg white, oil, milk and salt in a bowl, kneading to give a soft, elastic, smooth dough.
Put to rest in a cool place, covered with a damp cloth.
Meanwhile, prepare the rich filling: peel the apples, core and sprinkle with lemon juice.
Melt the butter in a frying pan and brown the breadcrumbs. Add the jam, raisins, pine nuts, breadcrumbs, grappa and cinnamon to the apples.
Roll out the pastry very thinly with a rolling pin, then place a strip of the apple mixture down the centre. Fold the pastry over and seal the strudel. Use your fingers or, even better, a pastry brush, to wipe the top of the strudel with the egg white mixed with a pinch of sugar. 

Trentino d.o.c. Vino santo AZ. AG. Pisoni Trentino
There are many recipes for apple strudel and tracing the original is a complicated affair
mezzaRenetta

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