Apple Struccolo, or better known as Apple strudel (or Apfelstrudel in German) is a typical recipe from Trieste, and taken into legacy from Austria, leaving a rich historical and cultural heritage, including culinary traditions, allowing the people dominated to maintain their language of origin. For apple strudel exist many versions, both as regards the dough, both for the filling; browse, however, the original made with only flour, warm water and oil remains the best, crispy and especially light. The apple strudel is typical and best known, but the dough can be filled with cherries in season or nuts.
Prep Time: 50 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 40 mins ♥ Yield: 4 servings
Ingredients for the dough
4 cups white flour
Salt to taste
1 cup warm water
2 tbsp vegetable oil
Ingredients for the filling
2 tbsp rum
2 tbsp raisins
1 cup powdered sugar
2 tbsp bread crumbs
4 tbsp butter
2 cinnamon sticks, pulverized
6 tablespoons apricot jam
Sift the flour, put into a bowl, add egg, a pinch of salt, make a dimple in the middle and pour the oil, and then slowly pour the warm water. Mix the dough, until you form a soft batter, and then knead with your fingers for 20 minutes. When the dough will be sticky, flour the work surface and start working the dough like you do for bread. The mixture should be nice and smooth and does not stick to the table.
Allow the dough to rest for 30 minutes, placing it at the centre of a large oiled paper or a tablecloth, previously floured. It is important to grease the ball with oil and cover with a heated bowl (pour boiling water into the bowl, wait a bit, and throw it and dry before covering the dough).
Turn on the oven to 180 degrees C and begin to prepare the filling.
While the dough rests, remove the apple cores, peel and slice them not too thin, put them in a bowl and add sugar, rum and lemon juice, mix and let stand. Grate the zest of the lemon, avoiding the white grate inside.
Soak the raisins in hot water.
Sauté the breadcrumbs in the melted butter in the pan. Turn off the heat and let cool in a bowl. Add the other ingredients and stir.
After resting the dough begin to pull with your hands on the floured cloth, giving a long and narrow rectangular shape. Spread it by touching the backs of the dough between floured hands and the cloth from the centre out to the edges, making the dough thin as paper (be careful not to break it).
Once the dough is stretched, sprinkle on it, in the following order bread crumbs, apples (without the liquid), sugar, apricot jam, cinnamon, lemon, and raisins.
Once stretched cut off the edge, which remains the most often, and begin to have the filling on the dough, with the edges a few inches above the filling (apple strudel will be, once rolled, not longer than 45 cm).
Gently lift the edge of the cloth and roll up the dough without touching it with the hands, and finally grab the tablecloth to the end, lift it and slide the strudel on the baking tray, protected by a sheet of parchment paper.
Bake at 180 degrees for 45 minutes. Pull it out when it will be well colored, and halfway through cooking, brush them with water and salt.
Once out of the oven, let it sit on your Apple Strudel before cutting and serve warm with a sprinkle of powdered sugar.