Bread & Pizza Italian Regional Recipes Starters

Savoury Apple Strudel

There are so many versions of the Strudel that it’s difficult to keep track – and this is because similar recipes were already prepared as early as the 8th century BC!

The Italian Apple Strudel is a recipe typical of the South-Tyrol area, an autonomous province in the extreme north east of Italy. Usually served as a dessert, the typical Apple Strudel is made with raisins, sugar, cinnamon, walnuts, pine nuts and of course some Golden Delicious apples, a PDO (Protected Designation of Origin) product.

This savoury version makes also use of the same apples, because their particularly sweet taste counteracts the bitterness of the radicchio and balances out the flavours. This strudel can be served as a starter or else accompanied by a freshly cut salad.


Serves: 4 | Preparation time: 20 mins | Cooking time: 25-30 mins 

  • Asiago: 200 g
  • Radicchio Trevigiano or red chicory: about 300 g
  • Apples, Golden Delicious variety, medium-sized: 2
  • Ready-made puff pastry rolls: 1 (about 320 g)
  • Raisins: 50 g
  • Eggs: 1
  • Thyme, fresh: 1 sprig
  • Pine nuts: as needed

Method

Peel the apples and clean the chicory, rinsing it under cold water and cutting off the harder part of the core, dry it well with a cloth or kitchen paper. Cut the chicory in thin slices and dice both the apples and the Asiago in small cubes. Soak raisins in lukewarm water for about 20 mins, then dry them well.

Pre-heat the oven to 180°C.

Roll out the puff pastry on an oven tray lined with baking paper and prick the pastry with a fork; this will prevent the pastry from excessively swelling up whilst baking. Spread some Asiago, apple and chicory on the pastry, add some thyme leaves, the soaked raisins and some pine nuts, then roll up the strudel by folding the pastry on itself. Make sure to thoroughly close the sides of the strudel to prevent the filling from oozing out.

Beat up the egg in a small bowl; use a kitchen brush to spread the egg on top of the strudel and sprinkle the pine nuts and other thyme leaves on top. Bake the strudel at 180°C for 25 to 30 minutes.

Leave it to cool before serving: the strudel will be easier to cut and the flavours will be more intense.

Tip: If you cannot find Asiago in your local shop, we have a few tips on which other types of cheese you can use instead: Three Ingredients to Substitute: Asiago, Ricotta and Robiola

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