Apple strudel

Apple strudel is a classic dessert of the mountain regions, South Tyrol in particular. An intoxicating dish that evokes home and first cold snap of winter, much loved by children because it contains a fruit which never fails to please - the apple. This version also includes a bit of dried fruit, a dusting of cinnamon and some jam, but if you wish you can change the contents according to taste, adding other ingredients such as chocolate, berries, peanuts etc. The outcome will be delicious. Needless to say it will disappear in seconds! Strudel is always enjoyable: the day seems less tiring after a nice slice for breakfast; it’s lovely for tea, while sipping a cup of tea or coffee; and as a dessert at a dinner party where it will impress your guests. And now it's our turn, let’s make this fantastic dessert together: apple strudel, a recipe just for you...


  • Italian 00 flour 270 grams
  • eggs 1 unit
  • butter 130 grams
  • apples 1000 grams
  • sugar 100 grams
  • cinnamon Half a tablespoon of ground cinnamon
  • raisins 80 grams
  • pine nuts 50 grams
  • salt
  • icing sugar

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45 minutes Total time
35 minutes Active time
Serves 8 persons
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Melt the butter in a bain marie and put the raisins to soak in warm water. Arrange the flour so as to form a well in the middle, place a lightly beaten egg in the centre, a pinch of salt, 80g of melted butter and a tablespoon of warm water. Knead until you have a smooth yellow dough. Let it stand for an hour, after which time roll out the dough into a thin sheet on a lightly floured cloth. Brush the pastry with 30 g of melted butter. Arrange the thinly sliced apples on the pastry and sprinkle over the cinnamon, always leaving 3 or 4 cm of free space around the edge. Add the raisins and pine nuts. Cover with sugar mixed with grated lemon zest. Fold in the edges to hold back the filling, then roll the strudel up with the aid of the cloth. Place it on a baking tray lined with baking parchment and brush with the remaining melted butter. Bake the apple strudel for about 35 minutes at 200°C. Let it cool and sprinkle with icing sugar.

Strudel can be kept for 2-3 days in sealed dessert container, for example. To give it a touch of something extra you can sprinkle it with powdered sugar. In addition, prior to cooking, you can brush the strudel with milk instead of the egg.
The Alpine valleys of northeast Italian is today the cradle of the strudel. Apple production, especially in the valleys of Trentino, has certainly contributed to the spread of this delicious local specialty. Strudel is the oldest variant of a Turkish dessert called Baklava.

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