When you think of Trentino sweets, the first that comes to mind is the apple strudel. Below you will find the recipe to propose it to your family: you will see by eating it you will immediately feel in the middle of our mountains.
Ingredients:
FOR THE DOUGH:
FOR THE STUFFING:
200 g flour (white or semi-wholemeal)
3 dessertspoons of sugar
80 ml water
20 ml seed oil
1 teaspoon of apple cider vinegar
a pinch of salt
5 Rennet or Golden Delicious apples
80 g sugar (white or cane)
80 g raisins
40 g pine nuts
zest of 1 lemon
juice of half a lemon
1 small glass pf grappa or rum
60 g dry biscuits, crumbled (or 60 g breadcrumbs with 30 g butter)
1 heaped teaspoon of cinnamon
20 g melted butter (to brush over the surface)
Instructions:
Pour all the ingredients for the pastry into a bowl. First stir with a spoon, then use your hands to knead to a smooth pastry. It should be soft and supple but not sticky. If you prefer, you can also make the pastry in a stand mixer. Wrap it in cling film while you make the filling. Peel the apples and cut into small cubes. Put into a bowl and add all the other ingredients, apart from the breadcrumbs and butter or crumbled biscuits.
Rest the filling for 30 minutes so that all the flavours develop. I would skip this step if you have chosen to use crumbled biscuits because these do not need to be browned in butter. Obviously if you have chosen to use breadcrumbs, they must be given some flavour. Melt the butter, add the breadcrumbs and toss in the pan until they are golden. Add half the toasted breadcrumbs or biscuits to the mixture and mix. Keep the rest to one side. Turn the oven to static mode and heat to 190°C.
Roll out the pastry thinly to make a rectangle (as if you were making ravioli or tagliatelle), then use a rolling pin to transfer it to a tea towel. Sprinkle the remaining breadcrumbs or crumbled biscuits down the middle of the pastry lengthwise and arrange the filling evenly on top. Use the tea towel to help you roll up the strudel and place it on a baking sheet lined with parchment.
Brush the surface with the 20 g of melted butter and bake for about 45 minutes or until the surface is a light golden colour. Leave to rest for at least 90 minutes before serving.
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