Apple Truccolo, better known as Apple strudel or Apfelstrudel in German is a typical recipe from Trieste 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 and the filling. However, the original was made with only flour, warm water and oil, which remains the best, crispy and especially light preparation. The dough can be filled with cherries in season or nuts.
The strudel from the German Strudel vortex is a sweet dough rolled or stuffed that can be sweet or salty, but in its best-known version is a sweet made with apples, pine nuts, raisins and cinnamon. A native of the areas of the Byzantine Empire, where even today people prepare baklava, the Turks imported it into the areas under their rule in Hungary, where it is still known as RETES.
Every place has its own recipe then with the pastry and the traditional strudel dough. There are also versions with other types of fruits like pears, apricots, berries and there are those who apply the strudel formula also to prepare pies, for example, with vegetables, sauerkraut and sausages. The typical ingredients are raisins, apples, sugar, cinnamon, walnuts or pine nuts and egg yolk.
Preparation Time: 60 mins
Cooking time: 50 mins
Servings: 4 servings
Calories per serving: 275 calories per 100 gms
4 cups white flour
Salt to taste
1 cup warm water
2 tbsp vegetable oil
2 tbsp rum
2 tbsp raisins
1 cup powdered sugar
2 tbsp breadcrumbs
4 tbsp butter
2 cinnamon sticks
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.