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Apple Strudel is one of my favorite desserts: I love the tender apples, the warm aroma of cinnamon, and the melt-in-your-mouth texture. Today it is considered one of the signature sweets of Trentino, in northern Italy, especially the Val di Non, famous for its Golden apples. There are many variations, but this recipe pays homage to the traditional version with a thin elastic dough, Golden apples, dried fruit, and warm notes of cinnamon. The secret is using strong flour to stretch the dough paper-thin without tearing, and a filling that stays dry enough not to soak the pastry. Serve warm with a scoop of vanilla ice cream.
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Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Kitchen Towel
Ingredients
For the Dough
- 250 g All-Purpose Flour (Strong flour W360)
- 130 g Cold Water
- 15 g Extra Virgin Olive Oil
- 3 g Salt
For the Filling
- 1200 g Golden Apples (Peeled)
- 100 g Melted Butter
- 200 g Apricot Jam
- 150 g Raisins (Soaked and drained)
- 120 g Toasted Walnuts (Chopped)
- 100 g Breadcrumbs
- 100 g Dried Apricots (Diced (optional))
- 80 g Rum
- 80 g Toasted Pine Nuts
- 50 g Granulated Sugar
- 30 g Honey
- Ground Cinnamon
- Orange and Lemon Zest
- Bourbon Vanilla
For Finishing
- Melted Butter (for brushing during baking)
- Powdered Sugar
- Ground Cinnamon
Instructions
For the Dough
- Mix all dough ingredients by hand or in a stand mixer with a dough hook until smooth and elastic.
- Cover with plastic wrap and let rest in the fridge for at least 2 hours. Resting helps gluten develop, so the dough can be stretched very thin without breaking.
- Roll the dough into a rectangle about 3–4 mm thick. Place it over the back of your hands and gently stretch from the center to the edges until thin enough to see through.
- Lay the dough on a clean kitchen towel, which will help you roll the strudel later.
For the Filling
- Rinse the raisins in hot water twice, then soak them in warm water with rum for about 10 minutes. Drain and squeeze well.
- Slice the apples into 2 mm slices. Place on a parchment-lined baking sheet and soften in the oven at 160°C (320°F) for about 10 minutes. This makes them easier to roll without tearing the dough.
- Mix the softened apples with the other filling ingredients. Adjust breadcrumbs to keep the mixture dry.
- Cover and refrigerate the filling for at least 2 hours (better overnight). This helps the apples release moisture and the flavors to blend.
- Spread the filling evenly over the stretched dough, leaving space at the edges.
- Using the kitchen towel, roll up the dough tightly into a log. Seal the ends well.
- Transfer to a parchment-lined baking sheet. Brush with melted butter and bake at 210–220°C (410–430°F) for 30 minutes with the oven door slightly ajar to let steam escape.
- Brush with melted butter every 5–10 minutes to keep the crust soft and golden.
- Cool completely before transferring to a serving plate. Dust with powdered sugar and cinnamon before serving.
Video
Nutrition
Calories: 573kcal | Carbohydrates: 83g | Protein: 8g | Fat: 24g | Fiber: 7g | Sugar: 35g
