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Grandma's strudel


This is my strudel.

Made according to the recipe that my grandmother taught me in.

And that's how I prefer to prepare it.

It is not difficult, the most complex thing, if you want to call it that, is pulling the dough very thin.

It must never be used puff pastry dough !!!

Since the dough is to be also within the sweet, in several layers, not sfoglierebbe and would remain an ignoble cooked butter brick in half!

Clearly even in Trentino and South Tyrol is in the shops of the so-called strudel pastry in which puff pastry is used, only externally, as a container for the filling ...

But that's not the same thing.


flour g 125
XNUMX/XNUMX cup salted butter g 25
beaten egg pz 1
sale small pinch (made with two fingers) 1
an idea of ​​sugar (less than 10gr.)
cinnamon (optional) pinch (made with three fingers) 1
breadcrumbs (possibly browned in butter) CT 4
apricot jam CT 4
raisins soaked in rum
rennet apples in slices pz 2
pine nuts Ad lib.
sliced ​​almonds Ad lib.
cinnamon Ad lib.
XNUMX/XNUMX cup sugar
butter for browning g 25


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Stir together the flour, hot melted butter, possibly with a little 'of water, sugar and beaten egg half (the other half of the reserve for gilding).
Sometimes I like to add an idea of ​​the dough cinnamon, it depends on the moment!
Working a long time, as for the pasta until it starts to crackle.
Leave in a cool, wrapped in a damp cloth for half an hour and in the meantime prepare the filling:

are cut into thin slices peeled apples and mix in a bowl with sugar, cinnamon, pine nuts, sliced ​​almonds and raisins soaked squeezed well.

The dough is stretched very thin (to turn it you can help with the rolling pin) first on the work surface and then on a large towel slightly moist (for example, the one used to wrap the dough).

Then, (follow the photo is easier than to explain ...) is rubbed into the first third of puff of apricot jam and it covers the whole of possibly breadcrumbs browned in butter
(Two crushed amaretti have an elegant feel, in addition).

Then spreads the filling freeing beginning ca. 3 cm. and at the end a dozen.

The 3 cm fold up. free on the dough, grab the canvas and slowly lift it up by rolling the strudel on itself.

Helping with the canvas, transfer the strudel (the end of the dough must go under!) On a baking sheet covered with cartaforno.

It is sprinkled with melted butter and then with half a beaten egg previously reserved.
A pinch of granulated sugar is not traditional but it's nice.

It is fired at 180 ° in a static oven for 40 '.
It is covered with powdered sugar and let stand at least 30 '(depending on who is to be served warm or cold).


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  • print pdf text-only recipe
  • rennets (Though mealy apples)
  • For emergencies, there is always the pasta sheets of strudel or those of "filla" pasta (we use in Greece and the South Slavic countries - is also found in several Italian supermarkets) spreadable butter melted, between layer and layer. Here is the recipe for the version with filla pasta.
  • or alternatively to the place of butter and water: olive oil (it remains very light even if there is a minimal loss of taste)
  • if the strudel is served lukewarm, the ideal is to accompany it with a warm vanilla cream.
    (While in the case of a strudel apricot ideal accompaniment is the whipped cream or rather a chantilly cream!)
  • Other strudel: Strudel with "filla" pasta, Spinach and cheese strudel