Lo so, lo so! I know! Strudel is a typical Austrian dessert, you must be thinking! Well, think again! Lo strudel is also characteristic from Northern Italy. Plus, I had a lot of apples and didn’t know what to do with them.
Percio’ beccatevi questa ricetta per questa settimana! So, here’s the recipe you’ll get this week!
One sheet Puff pastry – un rotolo di pasta sfoglia
30 oz. Apples – 900 gr. di mele
1.7 oz Butter – 50 gr. di burro
1.7 oz Sugar -50 gr. di zucchero
1 tsp Cinnamon – un cucchiaino di cannella
0.8 oz Pine nut – 25 gr. di pinoli
0.8 oz Raisins – 25 gr. uvetta
One Lemon – un limone
2.5 oz Breadcrumbs – 75 gr. pangrattato
One egg – un uovo
Cominciamo! Let’s get started! Begin placing butter and breadcrumbs in a pan on the stove, stirring until all butter is melted and breadcrumbs get brown and toasted.
Poi, then peel the apples, remove the seeds and slice them in very thin slices. Next, add sugar, lemon zest (and some drops of juice), pine nuts, raisins, sugar and cinnamon to the sliced apples an mix well. Adesso, now, unroll the puff pastry (I used fresh pastry, if you use the frozen let it thaw for about 20-30 minutes) put it on a sheet of parchment paper and sprinkle it with the buttery breadcrumbs. – This will help absorb the liquid apples may release while cooking. Next, place the seasoned apples at the center of the pastry and carefully fold it trying to seal the sides with your fingers. Beat the egg and use it to brush the top of the rolled pastry. Make some cuts with a knife to give it a yummier look. Bake for 30 minutes at 390 °F.
Enjoy it warm or cold. Se volete esagerare, if you want to exaggerate, top it with vanilla ice cream.
PILLOLA D’ITALIANO: I can almost picture some of you eating and, with your mouth full tell your friends that in Italian the definite article for strudel is LO, not IL because it is a masculine word beginning with S plus a consonant. So in the plural will be GLI strudel.