Trentino · Italy by Taste

Trentino Apple Strudel

A thin pastry wrapper around apples, raisins and toasted crumbs. A simple home adaptation for six slices.

Recipe at a glance

Serves6

Prep30 minutes, plus 30 minutes resting

Cook40–45 minutes

SkillStretch & roll

Ingredients

180 g plain flour, plus a little for dusting
1 medium egg
30 ml neutral oil
50–60 ml lukewarm water, added gradually
A pinch of salt
600 g apples, peeled and cored weight
50 g sugar
50 g raisins
25 g pine nuts, optional
45 g butter
40 g breadcrumbs
1 tsp ground cinnamon
Juice of half a lemon
Icing sugar, optional

Method

Mix flour, egg, oil, salt and most of the water. Knead until smooth, adding only enough water for a supple dough. Cover and rest for 30 minutes.
Toast breadcrumbs in 25 g butter; cool. Slice apples thinly and mix with lemon juice, sugar, raisins, cinnamon and optional pine nuts.
Heat the oven to 180°C conventional. Roll dough on a floured cloth, then gently stretch it thin. Scatter cooled crumbs, add filling and leave clear edges.
Use the cloth to roll the strudel, tuck the ends and transfer seam-side down onto a lined tray. Brush with the remaining melted butter.
Bake for 40–45 minutes until the wrapper is golden and the apples are tender. Cool for at least 15 minutes before slicing; dust lightly if desired.

Ingredient notes

Contains gluten, egg and milk; pine nuts are optional. Add water gradually because flour and egg size vary. This recipe uses stretched pastry and no custard sauce; it is one home version among several regional preparations.

Italy by Taste home adaptation, guided by regional references. Not kitchen-tested for this edition.