Pork Strudel with Marsala Apples
Category: Main Course
Servings: 4
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 15 minutes
Description:
This savory pork strudel with sweet Marsala-infused apples is a delightful combination of tender pork, crispy pancetta, and aromatic herbs, all wrapped in a delicate, flaky pastry. The filling is made with slow-cooked onions, pancetta, and pork tenderloin, seasoned with fresh thyme and a touch of seasoning. The strudel is baked until golden and served with caramelized apples infused with the warmth of Marsala wine, creating a perfect balance of flavors. This dish is ideal for a cozy dinner or a special gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 100g |
| All-purpose flour (00 flour) | 250g |
| Extra virgin olive oil | 15g |
| Egg | 1 |
| Fine salt | 5g |
| Whole milk | 20g |
| Pork tenderloin | 380g |
| Sweet pancetta | 100g |
| Fresh spring onion (scallion) | 100g |
| Salt | to taste |
| Fresh thyme | 2 sprigs |
| Extra virgin olive oil | 20g |
| Renette apples | 1 |
| Sugar | 50g |
| Butter | 6g |
| Marsala wine | 30g |
Instructions
Step 1: Prepare the Filling
- Begin by preparing the filling for the pork strudel. Peel and thinly slice the spring onions (scallions). Sauté them in a pan with a little olive oil until they become tender and translucent.
- Cut the pancetta into small strips and add it to the pan, allowing it to crisp up and release its flavorful fat.
- Slice the pork tenderloin into thin strips and add it to the pan with the onions and pancetta. Cook the pork until it’s browned on all sides, about 5–7 minutes. Season with salt, pepper, and fresh thyme to taste.
- Once the pork is cooked through, remove the pan from heat and allow the mixture to cool in a bowl.
Step 2: Prepare the Dough
- On a clean surface, sift the flour and create a well in the center.
- In a small bowl, dissolve the salt in water and add the olive oil. Slowly pour the mixture into the well of flour and combine it into a rough dough.
- Add the beaten egg to the dough and knead it until the mixture becomes smooth and elastic. You may need to add a little extra water or flour to get the right texture.
- Once the dough is ready, cover it with a clean kitchen towel and let it rest for 10 minutes.
- After resting, roll out the dough on a clean kitchen towel to a square, approximately 40 x 40 cm (about 2-3mm thick).
Step 3: Assemble the Strudel
- Once the dough is rolled out, spread the cooled pork mixture evenly across the center of the dough, leaving about 2–3 cm of space along the edges. Trim any uneven edges to make a neat rectangle.
- Using a pastry brush, lightly brush the edges of the dough with water. Carefully lift the kitchen towel and, with the help of it, roll the dough into a tight strudel, sealing the edges completely to prevent the filling from escaping during baking.
- Place the strudel in the refrigerator for 10–15 minutes to chill and firm up.
- Preheat your oven to 200°C (392°F) or 180°C (356°F) if using a fan-assisted oven.
Step 4: Bake the Strudel
- After the strudel has chilled, remove it from the refrigerator and brush the top with milk to give it a golden finish while baking.
- Optionally, use leftover dough to create decorative shapes like leaves or miniature apples to place on top of the strudel. Brush them with milk as well.
- Place the strudel on a baking sheet lined with parchment paper and bake in the preheated oven for about 30 minutes, or 20 minutes if using a fan-assisted oven, until the strudel is golden and crispy.
Step 5: Prepare the Marsala Apples
- While the strudel is baking, prepare the apples. Peel, core, and slice the Renette apple into wedges.
- In a bowl, toss the apple slices with sugar, ensuring they are evenly coated.
- In a separate pan, melt the butter over low heat. Add the apple slices and cook until golden on both sides, about 5 minutes.
- Pour the Marsala wine over the apples and let them simmer until the sauce thickens slightly and the apples are soft but not mushy. Set aside.
Step 6: Serve
- Once the pork strudel is cooked and golden, remove it from the oven and let it cool slightly before slicing.
- Serve each slice of strudel alongside the caramelized Marsala apples for a beautifully balanced dish.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 25g |
| Carbohydrates | 42g |
| Fats | 22g |
| Fiber | 4g |
| Sodium | 450mg |
| Sugars | 15g |
Tips and Variations:
- For a lighter version, you can replace the pancetta with turkey bacon or omit it entirely.
- You can add finely chopped mushrooms or spinach to the filling for extra flavor and texture.
- The apples can be swapped with pears for a slightly different flavor profile.
- If you don’t have Marsala, try using a different fortified wine, such as Madeira or Sherry, for a similar depth of flavor.
Enjoy this rich and savory pork strudel with sweet apples for a comforting and impressive meal that combines both savory and sweet elements beautifully!
