Strudel Italiano Classico
Classic Italian Apple Strudel

About This Recipe

Are you looking for a delicious apples recipe with a difference? If you are, you’ve found it! Here’s my classic italian apple strudel for you to enjoy.

This dessert is usually associated with Germany and Austria, but it is also often prepared in the northern regions of Italy. Although the classic strudel is made with apples, it can also be made with other fruit fillings such as cherries, peaches or pears, depending on the time of year and what fruit is in season. A fantastic dessert that can be eaten warm or cold, as a pudding or served at teatime. You could make the filo pastry from scratch, but it is fiddly and time-consuming, so it’s much easier to buy frozen or fresh filo pastry, which you can find anywhere.

TwitterFacebook

6

Serves

11

Ingredients

Apples

Main Ingredient

Ingredients

  • 4 Tablespoons Soft Raisins
  • 1 Orange Orange Zest and Juice
  • 800g Cooking Apples
  • 50g Salted Butter
  • 90g Caster Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Vanilla Extract
  • Handful Fresh breadcrumbs
  • 60g Pastry: Salted Butter
  • 4 Sheets Pastry: Filo Pastry (approx. 30 cm x 37 cm)
  • For Dusting Icing Sugar

Weight Converter

Found in This Book

Feast your eyes on the finest classic italian apple strudel! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat oven to 190°C/gas mark 5. Place the raisins in a small bowl with the orange zest and juice, and set aside to soak.

Peel the apples and discard the core. Cut into 1.5cm cubes and transfer to a small saucepan. Add the butter, 100ml of water and sugar and gently cook for 6 minutes, until the apples have softened but still retain their shape.

Remove from the heat and mix in the cinnamon and vanilla extract. Stir in the raisins with the juice and the breadcrumbs to combine. Set aside and leave to cool.

To make the pastry, brush a little melted butter over a large baking tray and place the first sheet of filo pastry in the greased tray. Keep the other filo sheets under a damp tea towel to prevent them drying out. Then brush the first sheet with a little more butter and repeat the process with the remaining sheets of pastry, placing them on top of each other.

Spoon the apple mixture along the middle of the pastry and carefully roll up the long sides around the filling like a cigar. Tuck in the short ends and transfer to the baking tray, seam-side down. Brush all over with the remaining melted butter and bake in the oven for 20 minutes, until golden and crispy.

Dust with icing sugar and serve hot or warm with a dollop of mascarpone.

 

 

 

Once you’re done, simply sit back and enjoy your classic italian apple strudel and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Super-Light Lemon Sponge Cake

View Recipe

Next Recipe

Strawberries and Almonds with Amaretto Liqueur and Greek Yoghurt

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Conchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

Insalata di FagioliniFrench Beans with Sun-dried Tomatoes, Feta and Mozzarella

This recipe (like most of my recipes) happened by accident. I was hosting a barbecue party and a friend of mine challenged me to make something that resembled the colours of the Italian flag. I went to the fridge, got hold of everything green, white and red and came up with this masterpiece. Today, it has become one of my signature dishes among my friends and we still enjoy it at every barbecue party....

8

Ingredients

Cheese

Main Ingredient
View Recipe

Bucatini al pesto sicilianoBucatini with Sicilian Pesto

Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.

4

Serves

13

Ingredients
View Recipe

Fusili con ragu di coniglioPasta with Rabbit Ragu

This recipe is very different and worth a try. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Please, whatever you do, don’t just throw away the discarded vegetables. Place them in a saucepan with some passata (sieved tomatoes) and heat it through; then you have created a sauce that can be used to top fish...

4

Serves

15

Ingredients

Rabbit

Main Ingredient
View Recipe