Recipe Apfelstrudel – Strudel di mele



for pasta:
250 g flour,
One egg, a pinch of salt
Two tablespoons olive oil, approx.
½ cup water

For the filling:
2 kg of apples,
150 g breadcrumbs
150 g butter
80-100g of sugar,
lemon zest,
50 g sultanas
50 g pine nuts,
100 g of melted butter to grease the dough

How to make Apfelstrudel – Strudel di mele:

Sift the flour on the work surface, and with the help of one hand, mix it with egg, salt, and oil. On the other hand, gradually add enough water to give the dough the right consistency. Then work vigorously until the dough is smooth and elastic.
Form a ball and anoint her with oil. Let stand for half an hour.

Meanwhile, peel the apples, remove the core, and cut them into thin slices.
Toast the breadcrumbs in butter.
Spread the dough with a rolling pin on a floured cloth, take it from underneath with your hands, and, starting from the center, pull it along until the dough is as thin as a sheet of paper, careful not to break it!
Coat with some the melted butter.
Sprinkle 2 / 3 of the dough with bread crumbs, distribute apples, sprinkle with sugar, cinnamon, lemon rind, raisins, and pine nuts.

Now it is rolled strudel, lifting the cloth from the side with the filling.

Place the strudel on the baking tray or in a buttered pan, grease it with the remaining butter and bake at 220 degrees for half an hour.

Sprinkle with powdered sugar and serve warm.

Very tasty when accompanied by whipped cream.

By Annemarie, tanguera (tango dancer) in Bolzano

Regional recipe from Südtirol.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at