The genius of Quentin Tarantino meets the strudel. Thus was born one of the most iconic scenes of contemporary cinema. The film? "Inglourious bastards" of course
Can one apple strudel with the cream being the center of a scene worthy of a Hitchcock movie? If the title in question is Inglourious Basterds of Quentin Tarantino, the answer is yes. Only he could use a cake as a double-edged sword between a Nazi captain and a well-intentioned Jewish girl. Only he could make a forkful of that sickening strudel because of the image he evokes: that of one who submits to the will of a wicked man who hopes only to make her fall into his net, to humiliate her, to show her who she is. Waiting for the fresh cream to arrive, Hans Landa, played by the Oscar-winning Christoph Walz, challenges Shoshanna to taste a piece of the dessert before devouring it with a loathsome voracity, completely out of control, like a beast. The scene, one of the most iconic of Tarantino's filmography, also shows well the many nuances of strudel, a dessert with a controversial history that has never agreed with those who attribute their authorship.
Associated with the culinary tradition of Trentino-Alto Adige, the strudel has distant origins, especially Turkish. Around the seventeenth century, with the Ottomans occupying Hungary, an apple cake called Baklava was very popular. A recipe that the Hungarians revisited transforming it into the current strudel that, slowly, took hold in Austria and in certain territories of northern Italy. In Trentino-Alto Adige the dessert has had a great success especially thanks to the numerous cultivations of apples present in the territory: main ingredient of the dessert.
How to prepare
The version that we propose, unlike the renette of the original one, will be with the variety of golden apples. It starts with 130 grams of 00 flour; 9 g of seed oil; 30 ml of water; 54 g of eggs and 1 pinch of salt for the pastry. For the filling, instead, we will use: 750 g of golden apples; 60 g of breadcrumbs; 50 g of raisins; 1 teaspoon dicannella powder; 60 g of sugar; 50 of butter; 25 of toasted pine nuts; and 2 tablespoons of rum.
Place the flour in a fountain, add the beaten egg, salt, oil and a little water in its center. Work everything by hand until you find yourself with a soft, smooth and shiny ball, which must be left to rest in the fridge covered with film for at least 10 minutes. At this point, spread a cloth or a tablecloth on the table, flour and begin to roll out the dough until it is fine enough. Switch to the filling now. Put the peeled apples in a bowl and cut them into wedges and then into very thin slices, add the pine nuts, cinnamon, sugar and raisins that you will have previously rehydrated in the rum and then wrung out. Mix with energy and then spread the filling evenly on the dough. At that point, start rolling it gently. Close the strudel pressing the edges of the dough and place it carefully on a baking sheet with parchment paper. Bake at 160 ° and after about 15 or 20 minutes brush the surface with a little lightly sweetened milk and put it back in the oven. Once cooked, sprinkle with icing sugar.
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