(continued)…which seems to be more popular in the Tyrol Alps. Which one is better? That’s like asking which is better apples or pears. You need only a few basic and simple ingredients that you can whip up anytime without worrying about buying or making puff pastry. Somehow the “pasta frolla” strudel stays crisper and flakier and doesn’t go limp the next day as the puff pastry version tends to do. I also have to add that it’s so good it doesn’t last very long either!
275 gr. all purpose flour
25 gr. sugar (about 1 tbsp.)
50 gr. powdered sugar
125 gr. cold butter in small pieces
2 tsp. baking powder
1 beaten egg (for brushing pastry)
500 gr. (17 oz.) apples chopped in small cubes
1 tbsp. butter
grated rind of one lemon
1-2 tbsp. sugar
50 gr. (1/4 cup) raisins or cranberries
2 tbsp. pine nuts or walnuts lightly toasted
pinch of cinnamon
1 tbsp. cornstarch (or flour)
2 tbsp. grated bread crumbs
1. For the pastry crust sift the flour, sugars and salt together.
2. Cut in the butter with a pastry cutter or use hands to form a crumbly mixture.
3. Beat egg and start incorporating it into the flour mixture together with the baking powder with a fork until the dough comes together into a ball.
4. Remove dough to a floured surface and knead gently 6-8 times using a “folding over” motion. Cover it and place it into the fridge for 30 minutes.
5. For the apple filling: cook the apples gently with the butter, sugar and grated rind over low heat until apples are just barely tender (5-10 minutes). Sift the 1 tbsp. cornstarch over the mixture while quickly stirring to incorporate it. Continue cooking over low heat until the apple filling thickens. Mix in the cranberries, nuts and cinnamon. Remove and let cool completely.
Shaping and Baking:
1. Remove dough from fridge and roll it out on wax paper into a rectangle (25X20 cm).
2. Sprinkle with the breadcrumbs in the middle leaving large margins on the sides.
3. Spread the cooled apple filling over the crumbs.
4. Fold the sides over and pinch the ends shut.
5. With the help of the wax paper roll the strudel over and tuck ends under.
6. Trim away any excess wax paper and brush the strudel with the beaten egg.
7. Bake in a 180deg C (370deg F) oven for about 35 minutes or until golden.
8. Cool the studel and serve it sliced plain or with pastry cream.