Italian Apple Strudle with Puff Pastry
We all know that Italian food is amazingly delicious, but you might be surprise to know that Italian pastries are as delicious as their food. When I was traveling in Italy, I found this recipe in an Italian magazine that with the help of dictionary I translate it.
The original recipe was made with home made puff pastry, but I'm not going to skip that part and instead use a store bought puff pastry.
This buttery & crispy apple strudel with aroma of cinnamon and rum is crowd pleasing and so easy to make.
Italian Apple Strudel with puff pastry
- 2 Granny Apples
- Bread Crumbs 45 grams
- Melted Butter 40 grams
- Raisins 30 grams
- Cinnamon 1 tablespoon
- Rum 2 teaspoon
- Zest of a lime
- 1 egg
- Sanding Sugar for the top
- Preheat your oven to 350 F (175 C) & cover a baking tray with parchment paper
- Cut the apples in cubes and add Sugar, Cinnamon, Rum and lime zest and set aside
- Melt the butter and add to breadcrumbs mixing them well
- Toss together the apple with breadcrumbs
- It’s important the dough is completely cold; I usually take the dough out of the freezer and let it thaw out in the refrigerator and then use.
- Place the apple mixture on one side of the dough leaving an inch to the edge of the dough and bring the other side of dough over and seal the two sides of puff pastry together using a fork or a butter knife (like the picture) & transfer the dough to the baking tray
- It’s time to do the final touches, cut the puff pastry. When cutting the puff pastry, use a sharp knife and cut straight down with a clean and sharp movement. If you’re knife is dull, the cut won’t be sharp and you won’t have even expansion of the dough.
- Beat the egg in a small bowl and brush the top of the dough and sides of the dough. The egg wash will act like glue in sticking the two pieces of puff pastry together.
- Sprinkle the top with Sanding sugar, Sanding sugar is larger than table sugar and will not melt when exposed to heat
- Place on the medium rack of your preheated oven and bake for 35-40 minutes or until it’s golden brown
- You can serve this pastry hot or cold, either way is delicious