Traditional Strudel del Trentino – How to Make it

strudelTraditional Trentino’s Apple Strudel

Ingredients for 1 strudel

Strudel dough

• 130g butter, room temperature
• 150g confectioner’s sugar
• zest of 1/2 lemon
• 37g vanilla sugar or granulated sugar
• 1 large egg
• 60 ml cream or milk
• 284g flour
• 5g baking powder
• 1 pinch salt

Strudel filling

• .4-5 tart apples
• 1/2 cup bread crumbs
• 15g butter
• 1/4 cup raisins
• 45g pine nuts
• 45g finely chopped almonds
• rum or grappa
• 10g sugar
• 3g vanilla extract
• 2,5g teaspoon cinnamon
• zest of 1/2 lemon

To finish

• beaten egg for egg wash
• confectioner’s sugar


For the dough

Using an electric mixer, cream the butter, confectioner’s sugar, lemon zest and vanilla sugar. Add the egg, the cream or milk, flour, baking powder and salt and continue to mix until the dough is formed into a single ball. Wrap in plastic wrap, to keep moist, and allow to rest in the refrigerator for at least one hour.


Peel the apples, remove the core and chop into pieces. Slowly toast the breadcrumbs in a pan, then add the butter and brown. Allow to cool briefly, then mix the breadcrumbs with the apples, raisins, pine nuts, almonds, rum or grappa, vanilla sugar, cinnamon and lemon zest.

To finish

Preheat the oven to 180°c. Roll the dough out on a pastry board into a 40 x 30 cm rectangle, optionally cutting two thin strips of dough along the longer sides for decoration, and putting these aside. Place the dough on a greased baking sheet, or one covered with parchment paper. Top the dough with a 3” wide strip of strudel filling – you want to leave enough dough uncovered to completely encase the filling – and close the remaining dough over the strudel. Carefully roll the strudel over so the seam where the ends of the dough meet is on the bottom. Brush the strudel with beaten egg, decorate with the remaining strips of dough if you wish, and bake until a light golden brown, about 40 minutes. Allow to cool. Sprinkle the strudel with confectioner’s sugar, cut into slices, and serve with whipped cream, or ice cream, or a drizzle of grappa.

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