Apples, raisins, and cinnamon. Perhaps even some jam or a delicate cream. Strudel can have different flavors and textures that are often rooted in ancient traditions. In Italy, apple strudel is found all around Trentino-Alto Adige, the region of northeast Italy that borders Austria.
Here's a basic recipe to get you started. If you're not in the mood for apples, you can get creative and whip up any filling of your choice.
Ingredients (Serves 6)
For the dough
2 cups white flour
2 oz butter
1 egg and 1 egg yolk
Sugar
Salt
Butter and flour for the baking sheet and cloth
For the filling
2 lb apples
4 oz butter
3 oz granulated sugar
2 oz raisins
1 oz pine nuts
Breadcrumbs
Cinnamon
Powdered sugar
Lemon zest
Method
On a work surface, knead 2 cups of flour with a pinch of salt and 1 teaspoon of sugar, the butter, softened and cut in pieces, the egg and a little warm water. Knead throughly and vigorously to make a fairly soft dough. When it is smooth, elastic and even, cover and let it rest in a warm place for at least 30 minutes.
In the meantime, peel and thinly slice the apples, melt 4 tablespoons of butter and fry 3 oz of breadcrumbs in the butter; soak the raisins. Roll out the dough on a floured cloth, first with a rolling pin and then by stretching it with the back of your hands and your knuckles, moving in all directions; the dough should become very thin, practically transparent. Brush with 4 tablespoons of butter, then sprinkle with the fried breadcrumbs; on top of this, lay the apples slices flat, along with the drained raisins, pine nuts, grated lemon zest, cinnamon and granulated sugar and a few pats of butter.
Using the cloth, roll up the dessert with the filling inside. Press the ends closed with your fingers, transfer the strudel, bent into a U shape, to a buttered baking sheet, brush with egg yolk and bake at 375°F for about 1 hour. Serve warm or cold, dusted with powdered sugar.
Once stuffed and baked, serve warm with a scoop of vanilla ice cream.
