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Our CuisineStrudel

By far there is nothing more Tyrolean than Apple Strudel and it remains the typical if not the quintessential dessert of Austria and the Trentino. Apfelstrudel in German, strudel means whirlwind in German. Some say that is derives from the Byzantine Empire and its closest relative is Bakvela. It is made with an elastic dough composed of butter or lard, oil and water. It is not as often made with puffed pastry in the Trentino Alto Adige. Besides its pastry history, it is an example of yet another food . . . in this case a dessert . . . made out of the practicality of using everythingin this case an excess of apples. It is simply rolled dough stuffed with apples. There are many versions of strudel and what follows is a relatively easy recipe by hand or in a Cuisinart. Femte il strudel. Lets make strudel. The DoughAssemble 200 grams of flower. Integrate with your fingers 50 grams of butter, then integrate 4 teaspoons of vegetable oil and finally 80 mi of lukewarm water. This can be prepared with a Cusinart. Allow to rest for an hour.
Gianna and Lou

Filling4-5 yellow delicious apples, Half cup of plain bread crumbs, 3 tablespoons of butter ,2/3 cup of raisins, chopped walnuts (optional), lemon peel, cup of sugar (preferably raw sugar) cinnamon. Peel, core and slice apples into thin wedges. Place them in a bowl and add all the ingredients except the butter, bread crumbs and sugar. Heat the butter in a small saut pan and add the bread crumbs. Cook, stirring over low heat for about 5 minutes until the bread crumbs turn a deep golden color. Cool and add to the bowl along with the sugar.

Roll out the dough to a 20 x 15 square. Transfer to a large towel or, preferably, a large piece of parchment paper

Place the filling opposite you, to pull the dough over the filling sealing the edges .

Paint the strudel with an egg wash: one egg-pinch of salt

Make at 375 for 45 minutesand enjoy!