Strudel di Mele
Preparazione 50 min · Cottura 40 min · Riposo 1 h · Porzioni 8 · Difficoltà Difficile
Procedimento
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.
15 min
Toast the breadcrumbs in 40 g of butter until golden and nutty. Cool.
6 min
Toss the apple slices with sugar, cinnamon, lemon juice and zest, drained raisins, and pine nuts.
8 min
On a large floured cloth, roll the dough out, then slide your hands underneath and stretch it from the center outward with the backs of your hands until tissue-thin, about 60 by 50 cm. Trim the thick rim.
15 min
Brush with melted butter, strew the crumbs over two thirds, and lay the filling along the near long edge in a plump log.
6 min
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.
6 min
Bake at 190 C until deeply golden, brushing once more with butter halfway, 35 to 40 minutes.
40 min
Rest 20 minutes, dust with icing sugar, and slice with a serrated knife. Serve barely warm.
I consigli della nonna
Consigli in cucina
Warm dough stretches. Resting under a heated bowl keeps the dough extensible. If it springs back or tears, give it ten more minutes rather than more force.
Crumbs are the moat. Never skip the buttered breadcrumbs; they hold the apple juices that would otherwise turn the pastry sodden from inside.
In Trentino the strudel sometimes wears shortcrust instead; the pulled version is the Alto Adige point of pride. Both are legitimate, only one is a magic trick.
