Good morning everyone, and welcome back! After a couple of weeks of absence from my virtual home, today I’m here with a post that is very heartwarming to me, because it is the result of a beautiful collaboration with two friends, Miria Onesta of Due amiche in cucina and Simona Milani of Pensieri e pasticci, They are two bloggers and women that I admire so much! It’s an honor to work with them and I’m very happy to be part of the project “Around the world with apple sweets”! Through this project, we want to experiment and make known to you, the most famous apple sweets in the world. We will range among the various continents, to enjoy cakes and sweets made with the most loved fruit ever! According to me, food is a means to communicate emotions and feelings. Through food we get to know people, traditions and customs and always through food, we can grasp the essence of a place and its population, with a non-verbal, universal language.
Follow us on this interesting and delicious journey, with monthly stops, to enjoy with us, the many delicacies made with apples!
In this first month, I will take you to Central Europe with Apple Strudel, Miria will take you to England with her Crumble and Simona will take you to France with Clafoutis! Apple Strudel is a very appreciated and well known sweet treat. It is widespread in Central Europe and in northern Italy, with small differences. Descending from the Turkish Baklava, Strudel varies slightly from place to place. It can be made with puff pastry or shortcrust pastry. The most classic filling is with apples, pine nuts and raisins, but it is also prepared with many other equally tasty fillings, even savory! Therefore, here’s my version of Apple Strudel. Enjoy it with a cup of hot tea, possibly in good company!
A lovely life to all and see you at my next recipe,
A delicious classic treat with a soft and spicy apple filling
- For the shortcrust:
- 300 g flour
- 1 egg
- 30 g sugar
- 50 g soft butter + a little bit for brushing
- 1/4 cup milk
- a pinch of salt
- 1/2 teaspoon baking powder
- For the filling:
- 1 kg apples
- 3 tablespoons sugar
- the juice and the zest of 1/2 lemon
- 1 teaspoon cinnamon
- 2 tablespoons of light colored jam (like apricot)
- 50 g chopped hazelnuts
- breadcrumbs to need
- To garnish:
- icing sugar
Quickly knead the flour, the egg, the sugar, the 50 g of butter, the milk, the salt and the baking powder as you do when making shortcrust pastry. Make a dough, flatten it and cover it with the plastic wrap, then refrigerate it for 30 minutes.
Meanwhile, peel and slice the apples thinly. Put the slices in a bowl and season with the sugar, the lemon juice and zest, the cinnamon, the jam and the hazelnuts. Stir and let rest.
Take the dough and roll it out on a sheet of parchmnet paper. It should be very thin.
Brush the surface with a little soft butter and sprinkle with breadcrumbs.
Cover the surface with apple mixture. Leave a couple of centimetres of space all around.
With the help of the parchment paper, roll the Strudel. Seal the edges well.
Brush with a little more soft butter and bake in a preheated oven at 180°C for 35 - 45 minutes or until the strudel is lightly browned.
Serve sprinkled with a little icing sugar.
If you like, you can add 2 tablespoons of soaked and drained raisins to the strudel filling. Instead of hazelnuts, you can use almonds, pine nuts or walnuts. You can serve the apple strudel simple or with semi-whipped cream or vanilla ice cream.
Here are my friend’s recipes:
Miria – Crumble alle mele
Simo – Clafoutis alle mele