Italian
Apple Strudel
by Gambero Rosso · 452K subscribers on YouTube
A classic apple strudel with a buttery dough filled with apples, hazelnuts, pine nuts, raisins, and cinnamon, made by chef Giorgione from Gambero Rosso.
- Cook
- 25 min
- Difficulty
- medium
Ingredients
10 items- FlourFor the dough; use as much as needed for the ratio of 1 part flour to 1/2 part butter and 1/2 part sugar.
- ButterHalf the weight of flour for the dough; also used to grease the baking dish.
- SugarHalf the weight of flour for the dough; additional sugar for the filling and for sprinkling on top.
- MilkFresh whole milk, about one glass.
- ApplesGreen apples (preferably Renetta variety, but any crisp apple works); sliced.
- HazelnutsHazelnuts, whole or chopped.
- Pine NutsPine nuts.
- RaisinsRaisins, soaked in rum before use.
- CinnamonGround cinnamon, to taste.
- EggEgg yolk (for glazing the strudel before baking).
Method
- Prepare the dough: mix flour, half the amount of butter, half the amount of sugar, and a glass of fresh whole milk. Work the dough on a marble surface until smooth, then let it rest in the refrigerator for about one hour.
- Peel and slice the apples. Soak the raisins in rum for a few minutes.
- Mix the apples with hazelnuts, pine nuts, drained raisins, cinnamon, and sugar to create the filling.
- Roll out the chilled dough on a lightly floured surface into a large rectangle.
- Spread the filling evenly over the center of the dough, leaving a border around the edges.
- Fold the dough over the filling (either roll it closed or leave the top slightly open, as preferred). Brush the surface with beaten egg yolk and sprinkle generously with sugar.
- Bake in a preheated oven at 170°C (340°F) for 20–25 minutes, until golden brown.
- Let the strudel cool slightly before slicing and serving.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
