Apple strudel is a delicious pastry treat and most people don’t know that it is a regional dish in Northern Italy! Trentino Aldo Adige is a region in Northern Italy that borders Switzerland and Austria and shares much of same the cuisine. Strudel di mele is traditionally filled with rum soaked raisins, pinoli and apple slices. This recipe is outstanding and perfect for fall! Enjoy it served warm with some vanilla gelato and hot cider!
For the dough:
- 1/4 cup melted unsalted butter
- 1 1/2 cups ap flour
- Pinch of kosher salt
- 1/3 cup tepid water
For the filling:
- 1/3 cup raisins
- 2 tablespoons spiced rum
- 4 apples
- 1 tablespoon fresh squeezed lemon juice from a lemon
- 1 tsp ground cinnamon
- 1/2 cup sugar
- 1/4 cup toasted pine nuts
- 1 tsp vanilla extract
- 6 tablespoons melted unsalted butter
- 1/4 cup breadcrumbs
- Powdered sugar for garnish
- 1 1/2 tablespoon melted salted butter (if using unsalted butter, add a tiny pinch of salt)
- 1 cup powdered sugar
- 1 1/2 tablespoons half and half + more as needed
- 1/4 tsp vanilla extract
- 1/8 tsp almond extract
- Preheat oven to 350°F and line a baking tray with parchment paper. Set aside.
- In a small bowl combine raisins and rum and allow to soak for 30 minutes Note: Discard rum after the 30 minutes are up.
- While you wait, using a saute pan, toast pine nuts over medium heat for a few minutes until aromatic and toasted. Set aside.
- Peel, core, and cut the apples into 1/4 inch thick strips. Combine apples with lemon juice, cinnamon, sugar, raisins, pine nuts, and vanilla extract. Set aside.
- Meanwhile, start making the dough. In a bowl and using a hand or stand mixer, combine butter, flour, salt, and water. Mix until smooth and doughy (1-2 minutes).
- Dust a flat work surface with flour and roll out the dough as thin as you can. Use your hands to gently stretch it until it is about a 12×18 inch rectangle and you’re able to see through it slightly (1/8th inch thick). Gently slide dough onto a larger rectangle of parchment paper then brush half of the melted butter over the dough.
- Next, position the dough so that the longer side is facing you. On the right side of the dough, a few inches in from the edge, sprinkle breadcrumbs top to bottom over the dough in about a 6-inch wide row leaving a 2-inch margin at the top and the bottom.
- Using a slotted spoon so that the liquid drains, pour the apple filling on top of the breadcrumb line.
- Fold the dough at the top and bottom over the filling and then using the parchment paper, roll up the strudel from the short side. Tuck in the ends.
- Transfer the strudel to the baking tray, seam side down.
- Brush the strudel with some melted butter and bake for about 45-55 minutes or until golden brown. Brush with melted butter half way through the baking time.
- To make the optional icing, whisk together all ingredients in a small bowl until well blended. Add more half and half to thin it out if necessary. Transfer to a zip lock bag and cut the tip from one corner to drizzle.
- Remove from oven and allow to cool for 10-15 minutes before dusting with powdered sugar or adding optional icing and serve warm. Note: This strudel will keep for up to 4 days (if it lasts in your house that long) in the fridge. Reheat in the oven at 400 F for a few minutes if needed.