Bread & Pizza Italian Regional Recipes Starters

Savoury 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 product (Protected Designation of Origin).

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. It can be served both as a starter or at the end of the meal.


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

  • Italian Asiago cheese: 200 g
  • Radicchio Trevigiano : 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: a handful

Method

Toast the pine nuts in a saucepan for few mins – do not add any oil or butter or other fats.

Peel the apples and clean the chicory. Cut the chicory in thin slices, dice both the apples and the Asiago cheese. Soak raisins in lukewarm water for about 20 mins, then squeeze it and dry it 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 evenly some Asiago cheese, apple and Radicchio, add some thyme leaves, the soaked raisins and some toasted 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 coming out.

Beat up the egg in a small bowl; use a kitchen brush to spread the egg on top of the strudel, sprinkle few thyme leaves on top. Bake the strudel to 180°C for 20 to 25 minutes.

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

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