Strudel di Mele del Sud-Tirolo is a pastry made of rolled out pastry, the inside of which is filled with slightly acidulous rennet apples cut into slices or cubes, to which raisins and pine nuts are also added, and which can sometimes be found with walnuts as well. It is a typical pastry now associated with the North-East Italian region of Trentino Alto Adige, in particular the area called South-Tyrol, as well as with Austria, Hungary and Germany.

So there are several versions of Strudel and we have made the Italian Tyrolean one.

Serves 6, Preparation 30 mins, Cooking 40 – 45 mins

Ingredients for the dough:

  • 440 g soft wheat flour
  • 2 eggs
  • 60 ml extra virgin olive oil
  • a pinch of salt
  • 160 ml lukewarm water

Ingredients for the filling:

  • 1 kg green rennet apples, preferably slightly sour apples
  • 120 g caster sugar
  • 1 lemon
  • a handful of sultanas
  • a handful of pine nuts
  • a pinch of cinnamon powder
  • a dash of rum
  • 200 g of breadcrumbs
  • 60 g unsalted melted butter
  • icing sugar, a sprinkling


Make a well in the flour, break 1 egg in the middle, pour in 50 ml of oil saving some for later, the water and a pinch of salt, mix with a wooden spoon for a few seconds, then start to knead with your hands until you get a smooth and homogeneous mixture. Form a ball, place it in a bowl and brush it with the oil. Let it rest at least 30 minutes.

In the meantime, soak the sultanas in a small bowl with the rum for about 20 minutes, peel and cut the apples into thin slices or cubes and put them in another bowl sprinkled with lemon juice, add pine nuts, cinnamon and sugar. Squeeze the raisins, add them to these ingredients and mix.
Melt the butter in a frying pan and add the breadcrumbs, leaving them on the heat for about 1 minute.

After the resting time, you have to work the dough by pulling it with your hands, then help yourself with a rolling pin in order to obtain a quite thin sheet, almost transparent and rectangular in shape.

Heat oven to 200C/180C fan/gas 6.

Line a baking tray with baking paper and place the pastry on top of it. Spread the butter and breadcrumb mixture on top. Now add the filling, roll up the pastry, closing the edges well, with the closure at the bottom in contact with the baking tray.
Brush the strudel with the other beaten egg, bake for 10 at 200° and for another approx. 35-40 minutes at 180° in the preheated oven.

Let it cool down, then sprinkle with icing sugar.

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