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.
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 14x18 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.