Apple Strudel cooking class at il Fontanaro Italy Traditional Italian

Italian Apple Strudel (Dairy & Gluten Free) Little Bites of Beauty

Spread the sautéed breadcrumbs in a thin layer all over the dough, leaving the edges clear. Pour the filling over the breadcrumbs and spread it out even, again avoiding the edges. With the aid of the towel, roll up the dough into a large lozenge-shaped "loaf". Once the strudel is fully rolled up, tuck the edges under.

Apple Strudel cooking class at il Fontanaro Italy Traditional Italian

Place in a medium/large bowl and sprinkle with lemon juice, toss to combine, then add the brown sugar, almonds (leave some for sprinkling on top of unbaked strudel), cinnamon and half the melted butter. Set aside. Pre-heat oven to 350F (180C), line a baking sheet with parchment paper.

Italian Apple Strudel (Dairy & Gluten Free) Little Bites of Beauty

Mix flour and baking powder. Put this mixture on the work surface and make a well in its center. Beat egg after adding a pinch of salt. Put olive oil and beaten egg in the well. Begin to work flour and other ingredients directly in the well. Add some warm water if necessary. Knead your dough. Roll it out very thin.

Apple Strudel Authentic Italian Recipes PizzaCappuccino

Lightly squeeze raisins from the liquid and add them to the fruit mixture. Add sugar, pine nuts, crumbled cookies, cinnamon, and ½ cup of breadcrumbs. Mix gently all ingredients. Preheat oven to 360°F. Place a big piece of parchment paper on your working surface. Place the dough ball on the paper.

Oldfashioned Apple Strudel Recipe Apple strudel, Strudel, Cooking

Preheat the oven to 190°C/gas mark 5. 5. Roll out the dough into a thin rectangular sheet about 1/2cm in thickness. 6. Make a sausage shape with the apple filling and place on one side of the dough, lengthways. Butter the rest of the dough and roll the pastry around the filling.

Apple Strudel Recipe Great Italian Chefs

Knead throughly and vigorously to make a fairly soft dough. When it is smooth, elastic and even, cover and let it rest in a warm place for at least 30 minutes. 2. In the meantime, peel and thinly slice the apples, melt 4 tablespoons of butter and fry 3 ounces of breadcrumbs in the butter; soak the raisins. Roll out the dough on a floured cloth.

Apple Strudel A Classic German and Austrian Recipe

Instructions. 1. Make the pastry: Place the superfine sugar and 1 1/2 cups (180g) of the flour in a bowl and make a well in the center. Pour in the olive oil, salt, and 1/2 cup (125ml) water and stir with a wooden spoon until well combined. Place the remaining flour on your work surface and tip the pastry onto it.

Apple Strudel, a Delicious Apple Cake The Real Italian Food Apple

In a pot, mix the cubed apples, floor cloves, cinnamon and brown sugar. Cook dinner over medium/low warmth, stirring incessantly, for about 3 minutes or till the apples have launched some water. Drain the apples and switch right into a mixing bowl. Drain the raisins and squeeze out the surplus moisture.

Italian Apple Strudel (Dairy & Gluten Free) Little Bites of Beauty

Toast the breadcrumbs in a dry skillet until light golden and then do the same with the chopped walnuts (if using). Drain the rum-soaked raisins and discard any liquid. Combine the sugar and cinnamon. Place the apples, raisins, walnuts, lemon juice, and cinnamon sugar in a large bowl and stir to combine. Set aside.

Apple Strudel (Strudel di Mele) Apple strudel, Strudel, Classic

Transfer the strudel to a baking sheet lined with parchment paper, brush with some beaten egg, and dust with a mix of sugar and cinnamon. Make some diagonal incisions on the top to let the steam escape. Brush the top with a little melted butter. Pre-heat the oven to 350°F (180°C) and bake for 40 minutes.

Apple strudel Cookidoo® the official Thermomix® recipe platform

Start with the dough. Combine water, flour, butter, a pinch of salt and the egg in a bowl and start working the ingredients. As soon as they are well combined, the dough should be very soft. If necessary, add a little more water. Once the water is completely absorbed into the dough, let it rest in a warm area in the kitchen for about 30 minutes.

Livia’s apple strudel Apple strudel, Strudel, Food

Brush the strudel with extra virgin olive oil. Bake in the heated oven on the middle rack for 35 minutes or until the phyllo turns a nice golden brown. Remove from the oven and let cool in the sheet pan. To garnish, sprinkle the apple strudel with confectioner's sugar, add any walnuts or raisins remaining.

Celebrating Apple Strudel Delicious Italy

Sift the flours in a small bowl. Put the remaining ingredients into another bowl and add half of the flours. Mix until you get a batter consistency, then mix in the remaining flour to form a soft dough. Transfer to a work surface and knead for 5 mins until smooth. If sticky, add a little more flour.

Apple Strudel Authentic Italian Recipes PizzaCappuccino

Making Strudel di Mele is easy! For the pastry: 2 1/2 cups (300 grams) flour; 1/2 cup (125 ml) warm water; 1 egg; 2 teaspoons sunflower oil, plus more for brushing

Apple Strudel and Espresso in the Italian Alps a must have! Apple

Makes 2 strudels (serves 8 to 10 in total)For the pastry: 2 1/2 cups (300 grams) flour. 1/2 cup (125 ml) warm water. 1 egg. 2 teaspoons olive oil, plus more for brushing. 1 pinch of salt. 1 teaspoon vinegar (white wine or apple cider are best)

Italy Revisited by Mary Melfi

Melt half the butter in a medium-size skillet over medium heat. Add the bread crumbs and toast, stirring constantly, until lightly browned, about 5 minutes. Remove the skillet from the heat and stir in ½ cup of the sugar and the cinnamon. Add the remaining cup of granulated sugar and the rum and raisins to the bowl with the lemon juice and zest.