Strucolo de pomi
Strucolo de pomi is the Triestine version of apple strudel, a legacy of Austro-Hungarian rule that profoundly influenced the cuisine of the Carso region. An irresistible dessert where crispy puff pastry encloses a generous filling of sweet apples, raisins and pine nuts, aromatic with cinnamon. A classic that unites Central European tradition with Mediterranean flavours.
Preparation
- 1
Peel and slice the apples thinly, removing the seeds. Place them in a bowl and sprinkle with cinnamon, sugar and a pinch of salt.
- 2
In a small bowl, soak the raisins in warm water for 10 minutes, then drain well.
- 3
Unroll the puff pastry on a sheet of baking paper, spreading breadcrumbs across the entire surface to absorb the moisture from the apples.
- 4
Distribute the prepared apples evenly over the pastry, leaving a margin of 2-3 cm from the edges. Sprinkle with raisins and pine nuts.
- 5
Roll up the puff pastry starting from the longest side, using the paper to help you form a compact roll.
- 6
Transfer the rolled strudel onto a baking tray lined with baking paper, taking care to seal the edges well.
- 7
Brush the surface with melted butter and bake in a preheated oven at 180°C for approximately 50-60 minutes, until golden brown.
- 8
Remove from the oven and let cool for 10 minutes before serving, while still warm.
Chef's Tips
If you prefer a softer strudel, add a tablespoon of cream between the apples before rolling. Breadcrumbs are essential to prevent the pastry from becoming soggy: do not skip this step.