A Slice of Heavenly Peaks: Mastering the Italian Alps Strudel from Bormio
Snow-capped peaks stretch towards the azure sky, and the aroma of warm, buttery sweetness fills the cozy mountain lodge. You’re not dreaming: you’re experiencing the magic of Bormio, Italy, and the iconic apple strudel that steals the hearts of visitors worldwide. Ready to recreate this taste of alpine pastry in your own kitchen? Today I’m sharing the secrets to mastering the Italian Alps Apple Strudel like a true Bormio connoisseur.
A Legacy of Sweetness: Where Apples Meet Mountains
The Alps apple strudel boasts a rich history woven with local ingredients and tradition. Think crisp mountain apples nurtured by the Italian sun, kissed by alpine frost, and transformed into a delicious breakfast pastry. Unlike its Viennese cousin, the Valtellina strudel from the Italian Alps takes a simpler approach, relying on the inherent sweetness of the apples and subtle spices for its charm. It’s a testament to the region’s resourcefulness and a celebration of pure, honest flavors.
Gathering the Treasures of the Alps: Your Shopping List
Before we embark on our baking adventure, let’s gather the essentials:
- Flour: Use Italian “00” flour for a slightly finer texture, although all-purpose flour also works.
- Butter: Unsalted and softened to room temperature, it creates the base of our flaky pastry.
- Apples: Local varieties like “Golden Delicious” or “Gala” work best, peeled, cored, and thinly sliced.
- Spices: Ground cinnamon adds warmth and depth.
- Raisins: Plump and juicy, soaked in rum for an extra kick (optional, but oh-so-good!).
- Pine nuts: Toasted for a delightful crunch.
- Lemon juice: A touch brightens the apples and prevents browning.
Crafting the Dough
- Sift the flour: Let air dance through, creating a lighter dough.
- Mix dry ingredients: Combine flour, salt, and spices in a bowl.
- Cut in the butter: Using a pastry cutter or your fingertips, work the butter into the dry ingredients until pea-sized crumbles form.
- Incorporate the liquid: Slowly add cold water, a tablespoon at a time, until a shaggy dough forms.
- Knead gently: Form the dough into a ball, knead briefly for smoothness, and wrap in plastic wrap.
- Rest and relaxation: Let the dough rest for an hour in a cool spot, allowing the gluten to relax and creating a more pliable masterpiece.
Preparing the Filling: Apples, Pine Nuts & Raisins
- Raisin revelry: If using, drain and roughly chop the rum-soaked raisins.
- Nutty goodness: Toast the pine nuts until golden for a burst of texture.
- Toss the apples: Combine them with sugar, nuts, lemon zest, cinnamon, and raisins, ensuring each slice is coated in flavor.
The Grand Assembly: Rolling Out Perfection
- Flour your surface: Prepare a generous workspace for rolling out the dough.
- Work your magic: On a lightly floured surface, roll out the dough into a thin rectangle, about 14×18 inches.
- The sweet center: Spread the apple filling evenly over the bottom two-thirds of the dough, leaving a border at the top.
- The art of folding: Carefully fold the bottom edge of the dough over the filling, then fold in the sides. Using a kitchen towel to help you, roll up the strudel like a log, sealing the edges tightly.
Baking Bliss: Witnessing the Golden Transformation
- Preheat your oven: 400°F is your sweet spot.
- Prepare your baking sheet: Place the strudel seam-side down on a baking sheet lined with parchment paper. Brush with melted butter.
- Golden dreams: Bake for 40-50 minutes, rotating halfway through, until the strudel is golden brown and flaky.
- Dusting from the heavens: Once cooked, dust with powdered sugar and serve warm, sliced.
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Alps Apple Strudel
Recipe by Jason Hill – CookingSessions.comIngredients
Pastry Crust (or use pre-made puff pastry)
- 1 cup 00 Flour
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 1 egg
- 1 pinch salt
Filling
- 1 3/4 pounds golden delicious apples
- 1/3 cup sugar
- 1/2 cup breadcrumbs
- 3 tablespoons butter
- 1/4 cup raisins
- 1/4 cup pine nuts
- Pinch of cinnamon powder
- Peel from 1 lemon
Topping
- Powdered sugar to taste
Instructions
Make the dough:
- Mix flour and salt in a bowl. Add egg and water, then knead by hand until it forms a smooth dough. Add a bit more flour if it's sticky.
- Knead on a flat surface until elastic. Shape it into a ball, place it in a greased bowl, cover with plastic wrap, and let it rest for an hour in a cool spot.
Prepare the filling while the dough rests:
- Soak raisins in rum (or water).
- Toast breadcrumbs in melted butter until golden brown. Let them cool.
- Peel, core, and thinly slice the apples.
- In a large bowl, combine apples with sugar, nuts, lemon zest, cinnamon, and raisins (drained and squeezed). Don't let the mixture sit too long or the apples will get watery.
Assemble the strudel:
- Melt some butter.
- On a floured surface, roll out the dough into a large rectangle (about 14×18 inches).
- Brush most of the dough with melted butter, leaving the edges bare. Sprinkle with toasted breadcrumbs.
- Spread the apple mixture over the dough.
- Carefully roll up the dough from the long side, like a jelly roll. Seal the ends and sides to keep the filling inside.
- Place the strudel seam-side down on a baking sheet lined with parchment paper. Brush with melted butter.
Bake and enjoy!
- Bake the strudel at 400°F for 40 minutes (or 30 minutes at 250°F in a convection oven).
- Once cooked, dust with powdered sugar and serve warm, sliced.
