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Apple strudel

   (4 servings / 1hours e 30 minutes)

Utensils
Rolling pin
grater
knife
flat cooking brush
baking tray

Ingredients
For the puff pastry
250 g of flour
1 egg
1 pinch of salt
2 spoonfuls of oilseed
125 ml of lukewarm water

For the filling
500 g of apples (renette)
100 g of butter
3 spoonfuls of sugar
1 grated lemon peel
1 pinch of cinnamon
2 spoonfuls of sultana (soaked in lukewarm water)
30 g of nutmeat
30 g of hazelnuts
30 g of pine nuts
2 spoonfuls of peeled almonds
2 spoonfuls of bread crumbs or amaretto biscuits

Other ingredients
1 egg yolk
jam
butter
caster sugar

Preparation
• Make a well in the centre of the flour, add the egg, pour the oil slowly, add the salt and the lukewarm water.
• After obtaining a soft and compact pastry, make a ball and cover it with a floury dishcloth. Let it stand for about 1 hour.
• In the meanwhile prepare the ingredients for the filling.
• Roll out the pastry to obtain a thin rectangular sheet.
• Move the pastry on the floury dishcloth.
• Brush the pastry surface with some melted butter.
• Place the peeled and thinly sliced apples in the centre,  the bread crumbs flavoured with some butter, the raisins, the whole pine nuts, the dried fruit cut to pieces , the sugar, the cinnamon and the lemon peel.
• Mix slightly with your hands.
• Lift an extremity of the dishcloth and roll up the pastry on itself sealing the closing edges.
• Move the strudel on the buttered baking tray, if it is too large fold it in D-shape.
• Brush the surface with the beaten egg yolk and some melted butter.
• Bake at 200° for 20 minutes and then lower the temperature to 180° for about three quarters of an hour.
• After the baking is finished, take it out from the oven and sprinkle with caster sugar.

Presentation
Strudel can be served hot or cold. In the cold version it can be served with whipped Chantilly cream.

Kids participation
Strudel preparation is quite  long and  e laborious. Kids may put the small piles of ingredients in order: pine nuts, walnuts, almonds, hazelnuts. In this way, they will learn that it is necessary to separate and bring back together, a useful lesson. 

Nutritional and cultural curiosities
Strudel is a typical Trentino-Alto Adige sweet, very similar to  Baklava, typical Turkish sweet. Strudel lend itself to many re-interpretations coming from its travel from Arabia to Turkey and Hungary, getting then into Italy through Austria (where it is known as apfel strudel).
Many variants of this sweet with the very thin pastry are widespread in Albanian, Bulgarian, Serbian, Bosnian, Greek and Persian cooking.

Comments
The basic ingredient of the filling of this pastry “veil”, together with raisins, pine nuts and cinnamon is apple, which has numerous high quality cultivations in Trentino Alto Adige.

Useful tips
It is possible to use 3 types of pastry for preparing the strudel pastry: “crazy” pastry (very thin and elaborate), short pastry (preferred for its full flavour) and puff pastry (appreciated for its lightness).

Data di pubblicazione 16/10/2013 11:39
Ultimo aggiornamento 28/03/2014 15:04