Tag: strudel

The strudel? Let's try it with shortcrust pastry – Italian Cuisine

The strudel with the shortcrust pastry is a more "crunchy" version of the typical Austrian dessert that is offered in South Tyrolean cuisine

The strudel with shortcrust pastry it is one of the possible variants of the sweet from Austrian origins most loved throughout northern Italy. You can easily taste it in Trentino Alto Adige where the strudel is characteristic and where this version is often proposed alongside the classic one. The full and rich taste of the shortcrust pastry goes well with apples, pine nuts, raisins and cinnamon, the classic ingredients of the strudel, but gives a more "crunchy" consistency to the dessert.

The recipe for strudel with shortcrust pastry

For the shortcrust pastry: 300 g 00 flour, 120 g sugar, 1 egg plus 1 yolk, the grated rind of a lemon, 170 g butter, a pinch of salt.

For the stuffing: 4 rennet apples, 60 g sugar, 60 g pine nuts, 40 g soaked sultanas, 1 teaspoon ground cinnamon, 50 g melted butter, 50 g breadcrumbs, 2 tablespoons rum, icing sugar, grated zest of one lemon.

Method: put the flour in a bowl, add the butter at room temperature, the grated rind of the lemon, the salt and the sugar. Start kneading, using only your fingertips. Then add the egg and the yolk and continue until you have a smooth and homogeneous mixture. Wrap it in a sheet of plastic wrap and let it rest in the fridge for half an hour. Once this time has elapsed, roll it out on a floured surface with a rolling pin.

Now take care of the filling: peel and slice the apples into chunks, put them in a bowl with the sugar, pine nuts, spoons of rum, lemon zest, melted butter, raisins and cinnamon. Mix well. At this point, sprinkle the base of the shortcrust pastry with the breadcrumbs and then roll out the apple filling. Close one side of the dough on the other, sealing the ends and folding them upwards, to prevent the filling from coming out. Place the strudel on a baking tray covered with parchment paper and bake at 170 degrees for 35 minutes. When it is ready, remove it from the oven and cover it with icing sugar before serving.

An alternative shortbread strudel

In addition to the type of pasta, lo strudel it can also have different versions based on the ingredients that are normally used to fill it. The pearsfor example, instead of apples, they give a less sweet taste. In this case you could choose the kaiser quality or abbot and match them too with plums. Instead of pine nuts or together with these, you can then use other dried fruit, such as hazelnuts, cashews or walnuts. You will have a strudel richer in taste and even more inviting. How about the spring strudel with ricotta and strawberries?

In the tutorial some tips for an even better strudel

Recipe Speck strudel donut, broccoli and Gruyère – Italian Cuisine

Ingredients

500 g broccoli
150 g flour plus a little
150 g Gruyère cheese
100 g Sliced Alto Adige Speck
70 g butter plus a little
1 egg
1 yolk
milk
salt
pepper

Duration: 1 h 10 min

Level: Middle

Dose: 6 people

For the recipe of speck strudel donut, broccoli and Gruyère, mix the flour with butter, egg, a pinch of salt and 2 tablespoons of water, until you get an elastic compound; heat a saucepan over the heat and, when it is hot, place it over the dough upside down, without touching it; let stand for 15 '.

Peel the broccoli, divide them into pieces and boil them in salted boiling water for 7 ', then brown them in a pan with a knob of butter and ground pepper for 2', crushing them with a spoon until they are reduced to mashed. Coarsely grate the Gruyère and mix it with the broccoli. Sprinkle the work surface and a tea towel with a little flour; spread the dough on the tea towel, pulling it until it becomes an almost transparent rectangle, then distribute the slices of speck in the center along its entire length, put the broccoli on top and roll the strudel, helping yourself with the tea towel.

Close the ends and roll it a little on the work surface, so that it stretches and the filling is distributed evenly. Remove the excess pasta from the ends and close the donut strudel; reinforce the junction point with a little water-brushed dough. Transfer the donut from the tea towel to a baking sheet lined with parchment paper. Mix an egg yolk with a spoonful of milk, brush it on the donut and bake it at 190 ° C for about 30 '.

Strudel: all the recipes to make it as good as your grandmother's – Italian Cuisine

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

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