Here is how to prepare this apple dessert
Each dish is linked to the season when it is generally consumed. When thinking of autumn recipes, the mind goes to the scents and flavors of apple desserts which are typical of this period …
Consider this: apple strudel is a typical pastry dessert of the South Tyrol. Its name translated from German means whirlwind. This highlights its structure, which is made up of a filling of apples, pine nuts, cinnamon and raisins. Among apple recipes it is surely the best known. Its origin dates back to the 8th century BC in the time of the Assyrians. The actual recipe comes from the Turkish Baklava. History tells us that the recipe was spread in Hungary by Sultan Solimano, who started the Ottoman dominion. Its evolution took place through the introduction of new ingredients such as apples that were present in great abundance in the magical territory. In 1699 with the conquest of these territories by Austria its recipe spread to Vienna and then to the Three Venezie.
Let me explain … Today its preparation is protected by a special discipline that establishes its basic ingredients. The main ones used to prepare a four portion cake are these:
- 200g of flour
- 1 egg
- 8 apples
- 40g of hazelnuts
- 1 lemon
- Cinnamon powder
- 60g of breadcrumbs
- 20g of extra virgin olive oil
- 100g of sugar
- Icing sugar
Autumn recipes such as apple strudel follow a precise process for their preparation… The first thing to do when preparing apple cakes is to peel the apples and remove the core. The Apple recipe calls for the apples to be sliced, cinnamon added, then lemon juice, rum and crushed hazelnuts. Then start working the flour using egg, oil, salt and lukewarm water. A dough must be obtained that is smooth and homogeneous. Once you have reached this point you have to let the pastry rest. Then stretch it until you get a rectangle. Sprinkle the surface with breadcrumbs and apples. Then roll the pasta and put it in a baking pan. First, preheat the oven, cook it for about thirty minutes at a temperature of 180 degrees. Once ready, allow it to cool for a few minutes. It is advisable to sprinkle the surface with icing sugar before serving it.
It has to be said that there are many different variants … There are three types of dough in particular for the pastry. The first is what is commonly called pasta matta or mad pastry and requires a complex process of preparation. The second is short pastry and is the one that is used most frequently to make this apple dessert. Common is also the third type, puff pastry, which is appreciated for its lightness.
But that’s not all, now I’ll give you some tips for the preparation and presentation. With regard to the color of the pastry, in order to obtain a golden color it is necessary to spread some egg yolk on the strudel. Finally, apple strudel, like other autumnal recipes, can be accompanied by ice cream, cold cream, fresh fruit and jams. In autumn, sweet apples are definitely better!