Strudel di Mele Trentino
Strudel di Mele is the iconic dessert of Trentino, with a paper-thin pastry wrapping that encloses Renette apples from Val di Non, raisins, pine nuts, and cinnamon. The pastry must be so delicate that you could read a newspaper through it.
Trentino's DOP apples, cultivated between 200 and 900 meters altitude, give Strudel di Mele its unmistakable flavor.
Preparation
- 1
Mix flour, egg, oil, water, and a pinch of salt. Knead for 10 minutes until elastic. Let rest for 30 minutes.
- 2
Soak the raisins in lukewarm water. Toast the breadcrumbs in butter.
- 3
Peel the apples, slice them thinly, and mix with sugar, cinnamon, pine nuts, and raisins.
- 4
Stretch the dough on a floured cloth, pulling it gently with your hands until it becomes transparent.
- 5
Sprinkle with toasted breadcrumbs and distribute the apple filling.
- 6
Roll up using the cloth to help. Seal the ends.
- 7
Place on a baking sheet, brush with melted butter, and bake at 180°C for 35-40 minutes.
- 8
Dust with powdered sugar and serve warm.
Chef's Tips
The pastry should be stretched by hand, not with a rolling pin, to achieve the right delicate thickness. Renette apples are the best choice: tart and fragrant.