Apples, raisins, cinnamon, but also jams and delicate creams: in each house the strudel has a different fragrance and consistency and comes from simple and ancient traditions that too often we risk not inheriting.
But we must not lose heart, our recipe book contains all the answers we are looking for. Classic recipes, imaginative variations, different textures to meet everyone's tastes and experiment with strudel in 15 unmissable recipes: filo pastry strudel with seasonal fruit, of ricotta cheese, at cherries, strudel swings to theapricot, with ricotta and strawberries, of abbot pears, of pears, small strudel of apples and strawberries, of apples with biscuits, of nectarines and rum, of oranges and apples, of plums and almonds and strudel slices of apricots with lemon sauce.

If instead you remember one by one the ingredients of the filling that you prepared at home when you were little, but you miss the dough recipe, here it is in simple steps.

Ingredients for 6 people

150 g flour – 50 g very soft butter – 1 egg – salt

Method

Mix the ingredients in a bowl with a tablespoon of water. Mix them with your hands until they are mixed in a slightly sticky mixture. Transfer the mixture to the pastry board and knead it for a few minutes until it is smooth and elastic. When the dough is elastic enough to be able to pull it without breaking, collect it in a small ball and let it rest under a hot pan for 40 '. Roll out the dough on a floured cloth, first with a rolling pin, then with your hands: place them under the pastry with the back up, widening the dough until it is almost transparent. Use the cloth to roll the strudel dough, after you have placed the filling on the surface. You will also need the tea towel to transfer the roll from the pastry board to the baking tray.

Once stuffed and cooked, why not serve it warm with a scoop of fior di latte ice cream?

Here are our 15 recipes for strudel