Trentino’s Apple Strudel

The strudel is an incredible dessert. Not only does it bring everything from Trentino’s incredible abundance to the kitchen, it is easy to make and delicious.

– Chef Michelino Gioia, Il Pellicano

Ingredients (for 4 people)

Dough

250g shortcrust pastry flour

30g softened butter

1 whole egg

50g sugar

3g salt

50g milk

30g seed oil

20g white wine

½ vanilla bean

10g baking powder

Filling

700g Rennet apples

80g Raisins

15g powdered cinnamon powder

80g granulated sugar

50g rum liqueur

40 g walnuts

40 g Pine nuts

½ lemon peel

½ orange peel

60g crumbled biscuits

50g butter

To Complete

30g butter

Instructions (prep time: 110 minutes)

Dough

Mix together all solids (flour, sugar, salt, baking powder and grated vanilla bean) in a large mixing bowl for 30 seconds, or until well blended. Add in liquids (milk, seed oil, egg, butter and white wine). Mix everything without overheating the dough, and once homogeneous, cover the dough with plastic wrap and let it rest for about an hour in the refrigerator.

Apple filling

Remove skin and core from apples, and cut them into cubes of about half a centimeter. Pour cubes into a mixing bowl, and then add the rest of the ingredients (except for the crumbled biscuits). Mix together and allow to soak for about 45 min and until apple cubes absorb all the aromas.

Assemblage

Roll out dough (with a rolling pin or pasta sheeter) to a thickness of about 2-3 mm. Place it on a baking paper sheet, sprinkle on crumbled biscuits, and spread apple mixture on top. Add another sprinkling of crumbled biscuits, and then close the strudel using the baking paper sheet so as not to break the dough. Transport (with baking paper) onto a greased pan and brush the top of the strudel with beaten egg.

Baking

Bake at 190 °C for about 50 minutes, and until the top layer is a lovely golden brown. (Keep in mind that the cook time depends on the size of the strudel.) Once baked, remove from oven and let it rest for about two hours before serving.

We suggest enjoying the strudel English cream, or a scoop of vanilla ice cream.

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