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  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
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  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling

Apple strudel

by
Alessandro Gavagna
Apple strudel
  • Dessert
  • medium
  • 4
  • 60 minutes, plus 6 hours resting

PT1H

PT6H

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Ingredients

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Metric

Imperial

Filling

Dough

  • 250g of 00 flour
  • 1 egg
  • 12g of white vinegar
  • 29g of sunflower oil
  • 75g of warm water

Garnish

  • 250g of butter, melted for brushing
  • 50g of icing sugar, for dusting
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Method

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1
To make the strudel dough, knead all the ingredients together, just like you would for bread, until you obtain a smooth and consistent dough. Transfer to a bowl rubbed with olive oil, cover with cling film and leave to rest for 6 hours
  • 250g of 00 flour
  • 1 egg
  • 12g of white vinegar
  • 29g of sunflower oil
  • 75g of warm water
2
Place the raisins in the rum and set aside to soak. Meanwhile, fry the breadcrumbs until golden in a pan with a knob of butter and set aside
  • 200g of raisins
  • 250g of rum
  • 125g of breadcrumbs
  • 1 knob of butter
3
Peel and cut the apples into slices and add to a bowl with the cinnamon, sugar, lemon zest, lemon juice, breadcrumbs and raisins. Mix until combined
4
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. Brush with butter again
  • 250g of butter, melted for brushing
7
Place on a baking tray and bake for 20–25 minutes. Dust with icing sugar to serve
  • 50g of icing sugar, for dusting
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Alessandro Gavagna
Alessandro Gavagna

With a love for the region of Friuli and its ingredients, Alessandro Gavagna's unique food is a perfect marriage of Italian and Slovenian cuisine.

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