APPLE STRUDEL
Italian Family Food by Silvia Colloca

Growing up in the north of Italy meant I was exposed to the delicacies of the nearby regions, which are largely influenced by their Austrian heritage – and so it made sense that in Milan bakeries would offer goods such as pretzels, sachertorte and apfelstrudel, which was Italianised and renamed strudel di mele. Any flaky pastry that cages a filling of soft, cinnamon-perfumed apples is fast-tracked into my culinary heart, and that is why I have learnt to make this timeless classic, which finds its way into my oven, and my belly, as soon as apple season begins.

Serves 8–10

INGREDIENTS

250 g (1 2/3 cups) plain or type 00 flour, plus extra for dusting

1 1/2 tablespoons caster sugar

2 tablespoons melted unsalted butter

1 egg, lightly beaten

50 g crushed tea biscuits

75 g blackberry jam

FILLING

75 g sultanas

warm water (or Marsala wine for a boost of flavour)

8 granny smith apples, peeled, cut into small pieces

finely grated zest and juice of 1 lemon

75 g (1/3 cup) brown sugar

2 teaspoons ground cinnamon

2–3 tablespoons roughly chopped walnuts

TOPPING

50 g unsalted butter, melted demerara sugar, for sprinkling

RECIPE

Place the flour and sugar in a bowl. Make a well in the centre and tip in the butter, egg and 100 ml of water. Using a wooden spoon, gently bring the mixture together to form a dough, adding an extra 1–2 tablespoons of water if it seems too dry. Knead for about 10 minutes or until smooth and soft, then wrap in beeswax wrap and rest at room temperature for 30 minutes.

Meanwhile, to make the filling, soak the sultanas in just enough warm water or wine to cover them for 20 minutes, then drain. Place in a saucepan with the apple, lemon juice, sugar and 100 ml of water. Cook, covered, over medium heat for 10 minutes. Take the lid off and cook for a further 10 minutes or until the liquid has evaporated. Mix the cinnamon through and transfer to a plate to cool. Once cool, stir the lemon zest and walnuts through, then set aside.

Preheat your oven to 180°C (160°C fan-forced) and line a large baking tray with baking paper.

Generously flour your work surface and roll the pastry into an 80 cm x 60 cm rectangle about 2–3 mm thick – it should be almost see-through. Place the pastry on a large floured tea towel. Spoon the crushed biscuits along the short side closest to you. Spread the cooled filling over the top, leaving a 5 cm border around the edge. Spoon the jam over, then use the tea towel to help you roll the strudel into a log, folding in the sides as you go. Transfer, seam-side down, to the tray. Brush the top of the pastry with the melted butter, then sprinkle with the demerara sugar. Using scissors, score the top of the pastry 4–5 times. 

Bake the strudel for 35–40 minutes until golden brown and cooked through. Let it cool for 10–15 minutes before cutting into it (to stop the filling splattering out), then serve.