gingerbread Stelline
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33 recipes
Apple strudel with paste maurizio santin
ingredients
servings
4
Cinnamon
to taste
Dried pine nuts
20 grams
Raisins
60 grams
White sugar
80 grams
Apples
800 grams
Iodized salt
1 pinch
Eggs
1 unit
White sugar
20 grams
Butter
50 grams
Type 00 wheat flour
250 grams
Water
6 spoons
Desserts from Italy - Trentino Alto Adige
Apple strudel with paste maurizio santin
Apple strudel with paste maurizio santin
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The paste that surrounds this apple strudel is ideal for a strudel smoothly ... for simplicity, for lightweight quest'impasto reminded me my mother's strudel.
preparation
step 1
Peel and cut the apples into small pieces in a bowl. Add the raisins, pine nuts, cinnamon, 80 g of sugar, stir and set aside covering the bowl.
step 2
Sift the flour over the work surface and form a fountain put salt in the center. Apart mix the egg with the sugar. Melt the butter in a double boiler (I used the microwave).
step 3
Pour the egg with 20 g of sugar in the center of the fountain, add the melted butter and begin working with his hands Add lukewarm water to obtain a smooth and elastic dough (about 5-6 tablespoons).
step 4
Wrap the dough thus obtained in the food wrap and let stand for 20 minutes Place on the worktable a kitchen towel lightly floured and position the dough
step 5
Roll out with a rolling pin as finely as possible. Spread apples in the middle, helping roll the dough with a kitchen towel and close the strudel being careful not to break it.
step 6
Place them flat on the baking sheet and bake at 200 ° C for about 30 minutes ... until golden brown. Remove from the pan and sprinkle with powdered sugar.
step 7
To facilitate me never make one great strudel, which would become difficult to manage, but two small that cuocerò together on a single dish.
