Traditional strudel isn’t made with puff pastry but with its own special dough. Although its origins are Turkish (related to baklava), it now mostly known as a recipe from Austria. You can also find strudel in North-East Italy, because of the proximity of Austria and the region of Tyrol that used to be Austrian but is now Italian. I’ve prepared this strudel using Marina’s mother’s recipe for Strudel di Mele from Le Recette di Baccos. Thanks Marina, for sharing the family recipe. The only difference is that I made only half. This apple strudel is not very sweet, and would also be great for breakfast. Some recipes put the sugar in the filling, others put the sugar in the dough.
125 grams (3/4 cup + 1 Tbsp) flour
1 1/2 Tbsp neutral vegetable oil (e.g. canola, grapeseed)
pinch of salt
40 grams (3 Tbsp) sugar
zest and juice of 1/2 lemon
For the filling
600 grams tart apples
25 grams (2 1/2 Tbsp) pine kernels
20 grams (2 Tbsp) raisins
25 grams (2 1/2 Tbsp) coarsely chopped walnuts
1/2 tsp ground cinnamon
2 Tbsp breadcrumbs
1 Tbsp butter
For finishing the strudel
Mix with the paddle attachment until the dough becomes a crumbly mixture. Now add just enough lemon juice to make the dough come together. Do not add more than necessary, as that will make the dough very sticky. If it does become too sticky, add a bit more flour.
Preheat the oven to 200ºC/400ºF (not fan forced).
Because it is not overly sweet, this works well with Moscato d’Asti or a white dessert wine that is not very sweet.
This pear tart is delicious and I will make it again myself soon!