sabato 19 maggio 2012

Apple Strudel (Trentino Alto Adige)

Apple Strudel (Trentino Alto Adige)
(This recipe  By Nuxia )
A classic Italian pastry of Trentino Alto Adige.

For the dough:
125g flour
75 g of water
10 g of vegetable oil
1.5 g of salt
For the filling:
750 g apples pippin type
30 g of raisins
20 g of pine nuts
50 g of dried apricots
25 g of walnuts
35 g of granulated sugar
60 g of breadcrumbs
25 g of butter
100 g of apricot jam
50 g of rum
4 pince of cinnamon
175 g of sponge cake
Lemon zest to taste 
To finish:
50 g of whole egg
sugar to taste
cinnamon to taste

Apple strudel. For the dough: Mix flour, salt, olive oil and add the water little by little.Outputs an elastic dough. Put it in an oiled bowl and let rest, covered with foil, 1 hour and 30 'in the fridge. For the filling: Peel the apples, cut into wedges and place them in cold water. Drain and cut into thin slices. Put the sliced ​​apples in a bowl with sugar, apricot jam, pine nuts, chopped nuts, stir well and add all the crumbs of sponge cake, cinnamon, melted butter, raisins and apricots ( previously soaked in hot water), rum.Let marinate in refrigerator covering with foil until the apples are soft. In terms of work spread out a towel, spolverateci above the flour and put it on pasta, flour and other spolverateci over with a rolling pin roll it out gently until you obtain a thickness of about 1 mm.Now stretch the dough with your hands trying to give a square shape. Lay them on kitchen towel, sprinkle the surface with the breadcrumbs in the butter went over and above put seasoned and marinated apples, leaving on all sides 5 cm border to the strudel tightly.Roll up the dough, helping with the canvas and sealed with the egg. Put the strudel on a baking sheet lined with parchment paper, brush the surface with beaten egg and sprinkle with sugar mixed with cinnamon. Bake at 180 degrees for 45 '. When the strudel is cooked you can polish it with jelly or sprinkle with powdered sugar. 
Recipe of 2012/01/18

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