This is the pulled-dough strudel, stretched over a cloth until it is tissue-thin, and it depends on the hour-long rest under a warm bowl that keeps the dough elastic. The buttered, toasted breadcrumbs matter just as much: they absorb the apple juices that would otherwise soak the pastry from inside. Serve it barely warm, the way the recipe says, so the apples taste of apple and not only of sugar.
Strudel di Mele
Total 2 hr 50 min · Prep 50 min · Cook 40 min · Serves 8
Method
Knead flour, egg, oil, salt, and about 100 ml lukewarm water into a soft, very elastic dough, 10 minutes. Oil it lightly, cover with a warm bowl, and rest 1 hour.Knead flour, egg, oil, salt, and about ½ cup (100 ml) lukewarm water into a soft, very elastic dough, 10 minutes. Oil it lightly, cover with a warm bowl, and rest 1 hour.
Toast the breadcrumbs in 40 g of butter until golden and nutty. Cool.Toast the breadcrumbs in 1½ oz (40 g) of butter until golden and nutty. Cool.
Toss the apple slices with sugar, cinnamon, lemon juice and zest, drained raisins, and pine nuts.
On a large floured cloth, roll the dough out, then slide your hands underneath and stretch it from the centre outward with the backs of your hands until tissue-thin, about 60 by 50 cm. Trim the thick rim.On a large floured cloth, roll the dough out, then slide your hands underneath and stretch it from the centre outward with the backs of your hands until tissue-thin, about 60 by 19¾ in. Trim the thick rim.
Stretch the dough gently over the backs of your hands until it becomes translucent. Brush with melted butter, strew the crumbs over two thirds, and lay the filling along the near long edge in a plump log.
Lift the cloth and let the strudel roll itself up, snugly but without squeezing. Pinch the ends, curve it gently onto a parchment-lined tray, seam down, and brush all over with butter.
Bake at 190 C until deeply golden, brushing once more with butter halfway, 35 to 40 minutes.
Rest 20 minutes, dust with icing sugar, and slice with a serrated knife. Serve barely warm.
Equipment
Rolling PinStart the dough on a large floured cloth; your hands take over the stretching.Our pick
Baking Sheet
Pastry Brush
Bread KnifeA serrated blade slices through the flaky crust without crushing it.
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Estimated per serving
- Calories
- 454 kcal
- Protein
- 8.1 g
- Carbohydrates
- 66.9 g
- Fat
- 18 g
- Fiber
- 3.7 g
Per serving · 1/8 of the recipe Ingredient-based estimate; brands and preparation change the result. Assumes 1kg peeled apple and half the soaking rum retained before baking, then 35% alcohol retention. Dough trimmings and brushing losses are not measured.
Nutrition sources: CREA Centro di ricerca Alimenti e Nutrizione · USDA Agricultural Research Service
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