Trentino Apple Strudel

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons melted butter 2 tablespoons melted butter
• 4 medium-sized apples, peeled, cored, and thinly sliced 4 medium-sized apples, peeled, cored, and thinly sliced
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Zest of 1 lemon Zest of 1 lemon
• 1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 9g (Saturated Fat: 4g)
• Carbohydrates: 48g (Sugar: 26g)
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water and vegetable oil, mixing until a dough forms. Knead the dough on a lightly floured surface until smooth and elastic.
2. 2.
   Brush the melted butter over the dough and let it rest for 30 minutes, covered with a clean kitchen towel.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, mix together the sliced apples, raisins, granulated sugar, cinnamon, nutmeg, and lemon zest.
5. 5.
   Roll out the dough on a floured surface into a thin rectangle.
6. 6.
   Sprinkle the breadcrumbs evenly over the dough, leaving a border around the edges.
7. 7.
   Spread the apple filling over the breadcrumbs.
8. 8.
   Carefully roll the dough, starting from one of the longer sides, to form a log.
9. 9.
   Transfer the strudel onto a baking sheet lined with parchment paper.
10. 10.
    Brush the top of the strudel with melted butter.
11. 11.
    Bake for 35-40 minutes, or until the strudel is golden brown.
12. 12.
    Allow the strudel to cool slightly before dusting with powdered sugar.
13. 13.
    Serve warm or at room temperature.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best texture and flavor.
• Lemon zest — Make sure to grate only the outer yellow part of the lemon, avoiding the bitter white pith.
• Breadcrumbs — Use plain breadcrumbs to absorb excess moisture from the apple filling and prevent the pastry from becoming soggy.
• Powdered sugar — Sift the powdered sugar over the strudel just before serving to create an elegant and sweet finishing touch.

Tips & Tricks

• To achieve a flaky pastry, make sure to roll the dough as thin as possible without tearing it.
• If the dough becomes too elastic and difficult to roll, let it rest for a few minutes before continuing.
• For an extra burst of flavor, add a handful of chopped walnuts or almonds to the apple filling.
• Serve the strudel with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• Leftover strudel can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Trentino Apple Strudel warm or at room temperature. Cut it into slices and dust with powdered sugar for an elegant presentation. Pair it with a cup of freshly brewed coffee or a warm mug of spiced tea for a delightful dessert experience.

Presentation advice

To enhance the presentation, place a sprig of fresh mint or a dusting of cinnamon on top of the powdered sugar. Serve the strudel on a decorative platter or individual dessert plates for an appealing visual impact.