🇮🇹 Italian · Dessert
🥧 Strudel di Mele
Apfelstrudel
South Tyrol's celebrated apple strudel, its paper-thin dough hand-stretched until nearly transparent and wrapped around spiced apples, raisins, and toasted breadcrumbs.
Strudel di mele reflects the strong Austrian influence over Alto Adige's cuisine, and the technique of stretching the dough by hand over a floured cloth until it becomes almost see-through is considered the true test of a skilled baker in the region.
Ingredients
Equipment: Large clean tablecloth or cloth, Rolling pin, Baking sheet
- 250 g (1⅞ cups) 00 flour
- 1 egg
- 80 ml (⅓ cup) warm water
- 2 tbsp vegetable oil
- Pinch of salt
- 1 kg (2.2 lb) tart apples, peeled and thinly sliced
- 80 g (⅔ cup) raisins, soaked in rum or warm water
- 60 g (½ cup) breadcrumbs
- 60 g (¼ cup) unsalted butter, plus more melted for brushing
- 80 g (⅓ cup) granulated sugar
- 1 tsp ground cinnamon
- 40 g (⅓ cup) chopped walnuts
- Powdered sugar, for dusting
Method
- Combine the flour, egg, warm water, oil, and salt into a smooth, elastic dough, kneading for 10 minutes. Wrap and rest for 30 minutes.
- Toast the breadcrumbs in the butter until golden, then set aside to cool.
- Toss the sliced apples with the drained raisins, sugar, cinnamon, and walnuts.
- Lay a large clean cloth on a table and dust generously with flour.
- Roll the dough out as thin as possible, then continue stretching it by hand from underneath, working outward, until it is nearly transparent.
- Trim any thick edges, then scatter the toasted breadcrumbs over two-thirds of the dough.
- Spread the apple mixture evenly over the breadcrumbs.
- Using the cloth to help, roll the strudel up tightly from the filled end, forming a long log.
- Transfer carefully to a lined baking sheet, curving into a crescent if needed to fit, and brush generously with melted butter.
- Bake at 190°C (375°F) for 35–40 minutes until deeply golden.
- Cool slightly, dust with powdered sugar, and slice to serve.
Chef Tips
- Stretching the dough by hand until nearly see-through is what gives real strudel its signature many-layered, flaky texture.
- The toasted breadcrumbs are essential — they absorb the apples' juices and prevent the pastry from becoming soggy.
- Use tart, firm apples that hold their shape rather than very sweet, soft varieties that can turn mushy.
Common Mistakes to Avoid
- Rolling the dough with a pin alone rather than hand-stretching it, resulting in a thicker, less delicate pastry.
- Skipping the toasted breadcrumb layer, leading to a soggy strudel.
- Overfilling, making the log difficult to roll and prone to bursting during baking.
Nutrition (per serving)
Health Benefits
- Apples provide fiber and vitamin C; walnuts contribute healthy fats.
Cultural Note
Strudel di mele reflects the deep Austrian culinary heritage of Alto Adige, a region where German remains widely spoken and Central European baking traditions run strong.
Storage & Serving
Storage: Store covered at room temperature for up to 2 days.
Reheating: Warm briefly in the oven to refresh the pastry's crispness.
Serve with: Vanilla sauce or whipped cream, Espresso