Classic Apple Strudel with Buttery Shortcrust Pastry

Apple Strudel with Shortcrust Pastry (Strudel di Mele con Pasta Frolla)

Apple strudel is a timeless dessert that combines a deliciously sweet and tart filling wrapped in a buttery, flaky pastry. This version uses shortcrust pastry for a rich, crumbly texture that pairs perfectly with the spiced apples. The filling is made from a mix of soft, tart apples, golden raisins soaked in grappa, pine nuts, and a hint of cinnamon, while the dough is buttery and golden, offering a perfect balance of textures and flavors. Let’s walk through the steps to create this irresistible treat!

Ingredients (For 14 servings)

Instructions (Step-by-Step)

1. Prepare the Filling:

   • Start by soaking the raisins in grappa. Place the raisins in a large bowl, cover them with grappa, and set them aside. This will allow the raisins to soften and absorb the rich flavors of the grappa.
   • Peel the apples using a vegetable peeler, but feel free to leave some of the skins on if you prefer. Slice each apple into quarters and remove the cores. Cut each quarter into large, uniform pieces (approximately the size of a walnut). The apple pieces should remain somewhat chunky, as they will soften slightly during baking but should still retain some texture in the final dish.
   • Once the apples are prepared, add them to the soaked raisins in the bowl. Toss in the pine nuts and finely ground digestive biscuits, which will help absorb the excess moisture and add a slight crunch.
   • Season the mixture with ground cinnamon, adjusting to your personal taste. Mix everything thoroughly, using your hands if necessary to ensure all the ingredients are well combined.
   • Cover the bowl with plastic wrap and refrigerate for at least 20 minutes, or up to an hour. If you choose to refrigerate it overnight, be sure to drain off any excess liquid that may accumulate before using the filling.

2. Prepare the Shortcrust Pastry:

   • In a large mixing bowl, combine the softened butter, sugar, and egg yolks. Stir well using a wooden spoon until the mixture becomes smooth and creamy.
   • Gradually add the all-purpose flour, mixing until incorporated. The dough will appear soft and a bit sticky, which is exactly what you want for a tender shortcrust.
   • Sprinkle in a pinch of fine salt to enhance the flavors. Continue mixing until the dough is cohesive and smooth.
   • Once the dough is ready, transfer it onto a lightly floured surface. Using a bench scraper or your hands, gently shape it into a rectangle or two smaller portions. Be sure to handle the dough gently, as it should be soft and slightly pliable.
   • Wrap the dough in plastic wrap and refrigerate it for about 20 to 30 minutes to make it easier to roll out.

3. Roll Out the Dough:

   • Once the dough has chilled, remove it from the refrigerator and place it on a lightly floured surface. Using a rolling pin, roll the dough out to an even thickness of about half a centimeter. The dough should be large enough to wrap around the filling, so aim for a size of approximately 40×50 cm.
   • If the dough is too soft to handle, feel free to refrigerate it again for a few minutes to firm it up. As you roll it out, try to keep the shape as rectangular as possible to make the strudel easier to form.
   • Once you’ve reached the desired thickness, use a sharp knife to trim any rough edges if needed. Dust the dough lightly with flour and place a piece of parchment paper over it to prevent sticking.

4. Assemble the Strudel:

   • Now, it’s time to assemble the strudel. Take the prepared filling out of the fridge and lay a generous strip of the filling along one side of the dough, leaving about 5 cm of space on either side.
   • Begin rolling the dough over the filling, using the parchment paper to help lift and guide the dough as you go. Once you make the first turn, press lightly with your hands to compact the filling and make the roll more uniform.
   • If any of the filling protrudes from the sides, gently push it back inside before sealing the edges. You can also trim any excess dough from the ends to ensure a neat appearance.
   • Use a small round cutter or knife to create steam vents along the top of the strudel. These will help the steam escape during baking, preventing the pastry from bursting open.
   • Carefully fold the ends of the parchment paper over the strudel to help maintain its shape during baking.

5. Glaze and Bake:

   • Preheat the oven to 200°C (400°F) on static mode. Once the oven has reached the desired temperature, place the strudel on a baking tray lined with parchment paper.
   • Lightly beat the egg and brush it over the surface of the strudel to create a golden, glossy finish.
   • Immediately lower the temperature to 180°C (350°F) and bake the strudel for about 40 minutes, or until the pastry is golden and crisp.
   • While the first strudel bakes, repeat the process with the second batch of dough and filling.

6. Serving:

   • After the first strudel is done baking, remove it from the oven and allow it to cool for a few minutes. This will help the filling set and make it easier to slice.
   • Once cooled slightly, slice the strudel into generous pieces. Serve warm or at room temperature, dusted with powdered sugar if desired. This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

Enjoy your Apple Strudel with Shortcrust Pastry—a truly comforting and satisfying treat that’s perfect for any occasion. Whether served at a family gathering, a holiday dinner, or simply enjoyed with a cup of coffee, this dessert will undoubtedly impress with its delicious flavors and flaky, buttery crust.