Recipes

   
 
 

Strudel
By Giulia Bertezzolo (Emile Noel Fellow 07/08) and Michaelle Miglioretto

 

Giulia Bertezzolo and Michaelle Miglioretto

Ingredients

 

For the Dough

The rough (called “pasta sfoglia”) can also be bought already made.

500 gr. of flour

a pinch of sugar

a pinch of salt

250 ml. of cool water

500 gr. of butter (at room temperature)

1 albumen

 

For the Stuffing

2 apples (cut in thin slices)

4 crumbled macaroons

3 spoons of raisins

1 spoon of pine-kernels

1 spoon of cinnamon (not full up)

1 spoon of sugar

 

Preparing the Dough

  • Put 350 gr. of flour on the work top and make a hole in the center of the cone. Warm up the water with the sugar and the salt in order to melt them. Then, pouring the liquid obtained through the hole of the cone incorporate it with the flour. Add the quantity of liquid enough in order to obtain a soft mixture. Wrap the dough in a cloths and put it in the fridge for 30 minutes.
  • Put the flour left (150 gr.) on a clean work top and mix it with the butter and the albumen. When the mixture is homogeneous wrap the dough in a cloths and put it in the fridge for 30 minutes.
  • Draw out the two dough from the fridge and take off the cloths.
  • Put the first mixture (made with flour and water) on the work top lightly covered with flour and with a rolling pin covered with flour roll out the dough in order to obtain a square.
  • Put the second mixture (made with flour and butter) in the center and wrap it with the first dough.
  • Knead the dough again with a rolling pin shaping a rectangle of about 2 cm thick. Wrap it delicately in a cloths and put it in the fridge for 20 min.
  • Roll out the dough and make a rectangle of about 1 cm thick, rolling delicately the rolling pin always in the same direction, from the center to the side and trying to avoid from passing twice on the same spot. Fold the rough on itself in order to obtain a three layer sheet of pastry.  Roll out the dough in the opposite direction and fold it on itself in order to obtain a three layer sheet of pastry. Put the rough in the fridge for about 20 min. Repeat for four times, rolling out the dough each time in a different direction. The rough is ready.

Preparing the Stuffing

  • Put the raisins to soak in lukewarm water. When they are rehydrated flour them.
  • Cut the apples in thin slices and sprinkle them with sugar.
  • Crumble the macaroons.
  • Put all the ingredients above indicated (cut apples, crumbled macaroons, raisins, pine-kernels, cinnamon) in a bowl and mix them together.

Final Instructions

  • Put the dough on the work top and put the stuffing in the center and roll up the dough.
  • Paint the top with the albumen of an egg and put into the oven for about 30 min. at 180°.
  • Bake until dough is golden.

Buon Appetito!