Strudel di Mele

Strudel di Mele, or apple strudel, is a classic Italian dessert commonly associated with the northern region of Trentino-Alto Adige. This area, which shares strong cultural ties with Austria, is known for producing the finest apples used in strudel. From my own personal experience, I can say this dessert combines delicate pastry with a spiced apple filling, resulting in a deliciously comforting treat perfect for any occasion.

Let me show you how I make this apple strudel, and I’ll walk you through each step to make sure you feel confident in the kitchen. Here’s the recipe guide for making Strudel di Mele:

Ingredients:

• For the pastry:
  • 1 ½ cups (190g) all-purpose flour
  • 2 tbsp vegetable oil
  • ½ tsp salt
  • 1/3 cup (80ml) warm water
• For the filling:
  • 5 medium apples (Granny Smith or Renetta apples are ideal)
  • ½ cup (80g) sugar
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • ¼ cup (40g) raisins (optional)
  • ¼ cup (40g) chopped walnuts or pine nuts (optional)
  • ¼ cup (30g) breadcrumbs (for texture)
  • 1 tbsp butter (melted)
  • Powdered sugar for dusting
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Equipment:

• Rolling pin
• Clean kitchen towel (for rolling the pastry)
• Baking sheet
• Parchment paper
• > Go get the must-have equipment and ingredients for making a Savory  #Strudel di Mele now.

Prep Time: 30 minutes

Course: Dessert

Method:

1. Prepare the dough: In a large bowl, mix flour, oil, and salt. Gradually add warm water and knead until the dough is smooth and elastic. Cover it with a cloth and let it rest for about 30 minutes to relax.
2. Make the filling: While the dough rests, peel and slice the apples. Toss them with sugar, cinnamon, lemon juice, and optional raisins and nuts. Set aside.
3. Roll the dough: After the dough has rested, place it on a lightly floured kitchen towel. Roll it out into a thin rectangle, about 12 x 16 inches, until you can see your hand through it. Brush with melted butter and sprinkle the breadcrumbs evenly across the surface.
4. Assemble the strudel: Place the apple mixture along the long edge of the dough. Carefully roll it up using the towel, folding in the ends as you go to seal the strudel.
5. Bake the strudel: Preheat your oven to 350°F (180°C). Transfer the strudel to a parchment-lined baking sheet. Brush the top with more butter and bake for about 30 minutes, or until golden brown.
6. Serve: Let the strudel cool slightly before slicing. Dust with powdered sugar before serving. Enjoy warm or at room temperature, with a dollop of whipped cream or vanilla ice cream if desired.

Variations & Tips:

• Substitutions for dietary needs: You can swap out the all-purpose flour for gluten-free flour if needed. You can also replace the butter with a dairy-free option for a vegan version.
• Add spices: Some recipes include a pinch of cloves or nutmeg for added warmth in the filling.
• Freezing: Strudel can be frozen before baking. Wrap it tightly in plastic wrap and foil and bake from frozen at 350°F for an extra 10 minutes.
• > Go get the must-have equipment and ingredients for making a Savory  #Strudel di Mele now.

Notes:

What to expect: A crisp, golden pastry on the outside, with a warm, slightly spiced apple filling on the inside. The addition of breadcrumbs helps to absorb any excess moisture from the apples, ensuring the strudel is not soggy.

Nutritional Information per Serving:

• Calories: 250-300
• Carbohydrates: 35g
• Fat: 12g
• Protein: 3g
• Fiber: 3g
• Sugar: 20g

I hope this guide has made making Strudel di Mele seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!

This dessert is a wonderful reflection of the unique flavors found in northern Italy, especially in the Trentino-Alto Adige region​

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