The classic Italian apple strudel, also known as Strudel di Mele! This traditional Italian dessert is a staple in many Italian bakeries and households, and for good reason. The combination of tender apples, flaky pastry, and sweet vanilla cream is a match made in heaven. Here’s a recipe to make a delicious Strudel di Mele:
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 large egg, beaten
- 1 teaspoon active dry yeast (optional)
For the filling:
- 6-8 medium-sized apples, peeled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
For the vanilla cream:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Make the dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the melted butter, milk, egg, and yeast (if using). Mix the dough until it comes together in a ball. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Prepare the filling: In a separate bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and salt. Mix well until the apples are evenly coated.
- Roll out the dough: Divide the dough into two equal pieces. Roll out each piece into a thin sheet, about 1/16 inch thick.
- Assemble the strudel: Place one of the dough sheets on a lightly floured surface. Spread the apple filling over the dough, leaving a 1-inch border around the edges. Sprinkle the raisins and walnuts (if using) over the apples.
- Fold the dough: Fold the 1-inch border over the filling, then roll the strudel into a tight log. Repeat with the second piece of dough and the remaining apple filling.
- Bake the strudel: Preheat your oven to 375°F (190°C). Place the strudel on a baking sheet lined with parchment paper, seam-side down. Brush the tops with the melted butter and sprinkle with granulated sugar. Bake for 35-40 minutes, or until the pastry is golden brown and the apples are tender.
- Make the vanilla cream: In a small bowl, whip the heavy cream until it becomes stiff. Add the granulated sugar and vanilla extract, and mix well.
- Serve: Slice the strudel into thick pieces and serve with the vanilla cream. You can also dust the strudel with powdered sugar and serve with a scoop of vanilla ice cream.
Tips and Variations:
- To make a more flaky pastry, use a combination of all-purpose flour and pastry flour.
- Add a splash of Calvados or rum to the apple filling for an adult twist.
- Use a variety of apples, such as Granny Smith, Golden Delicious, and McIntosh, for a more complex flavor profile.
- Add some chopped dried fruit, such as cranberries or cherries, to the apple filling for extra flavor and texture.
- Make individual strudels using smaller pieces of dough and filling.
Buon appetito!
