Italian
Apple Strudel with Shortcrust Pastry
by Giallozafferano · 2.9M subscribers on YouTube
A delicious Trentino apple strudel made with a shortcrust pastry instead of the traditional strudel dough, filled with apples, raisins, pine nuts, and cinnamon, served with vanilla ice cream.
- Difficulty
- medium
Ingredients
15 items- RaisinsRaisins, as needed
- Grappa5 to 10 centiliters, for soaking raisins
- ApplesApples, about 4-6, cored and chopped
- Pine NutsPine nuts, as needed
- SugarSugar, for the filling
- CinnamonGround cinnamon, to taste
- BiscottoCrumbled plain biscuits or cookie crumbs
- ButterButter, at room temperature, for the pastry
- Egg YolksEgg yolks, about 2-3 for the pastry
- FlourAll-purpose flour, as needed for the pastry
- SaltA pinch of salt
- 1 pcsEggFor egg wash, beaten with a little water
- Powdered Sugar(optional) — For dusting
- Vanilla Ice Cream(optional) — For serving (optional)
- Mint(optional) — Mint leaves for garnish (optional)
Method
- Prepare the filling: soak the raisins in the grappa. Core and chop the apples into pieces. In a bowl, combine the raisins (with grappa), apples, pine nuts, sugar, cinnamon, and biscuit crumbs. Mix well and let rest in the fridge for 20 minutes to 1 hour. If the mixture releases too much liquid, drain it before using.
- Prepare the shortcrust pastry: in a bowl, combine the butter, sugar, and egg yolks. Mix until smooth, then add the flour and a pinch of salt. Knead briefly until homogeneous. Divide the dough in half and let it rest in the fridge for about 10 minutes.
- Roll out one piece of the pastry on a sheet of parchment paper, using a rolling pin, to about 0.5 cm thickness. Trim the edges to form a rectangle about 40x10 cm (or as needed).
- Spread the filling in a strip along the center of the pastry, leaving a border on the sides and ends. Using the parchment paper, carefully roll the strudel. Press the edges to seal.
- Place the strudel on a baking sheet lined with the same parchment paper. Beat an egg with a little water and brush the surface. Make small steam vents on top with a knife or a small cookie cutter.
- Bake in a preheated oven at 180°C (356°F) for 40 minutes, until golden brown.
- Let the strudel cool slightly, then dust with powdered sugar.
- Serve warm or at room temperature, optionally with vanilla ice cream and a mint leaf.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
