A dessert typical of Trentino that originated in Turkey, apple strudel is a triumph of intriguing and delicious flavors and aromas, prepared year-round and a must-have on any autumn table. A rich dessert interpreted in endless ways by chefs and pastry chefs: here is the signature recipe of Michelin-starred chef Claudio Sadler.
Ingredients for the Apple Strudel
For the dough
For the filling
Procedure
For the dough
Combine water, flour, butter, a pinch of salt and the egg in a bowl and start kneading the ingredients. As soon as they are well mixed, you will get a very soft dough. Should it seem necessary, add a little more water. Once the water is fully incorporated, let the dough rest in a warm area of the kitchen, even on the radiator, for about 30 minutes.
For the filling
Cut the apples very thinly with a mandoline or even a knife. Place the apples to marinate for 20 to 30 minutes with the orange zest, raisins, pine nuts, rum, cinnamon and sugar. Roll out the dough very thin, then put melted butter on the base and a generous layer of filling on top. Start rolling the strudel with the help of a damp cloth, close the ends and let rest 30 minutes in the refrigerator for the ingredients to set. Before baking, spread a layer of melted busso on the strudel. Bake at 180°C for 25 to 30 minutes. While baking, it is very important to brush the strudel with butter at least a couple of times. Finally, let it stem, then dust with a thin layer of powdered sugar, grate some orange zest, sprinkle with cinnamon and serve.