South Tyrolean cuisine is the expression of two great culinary arts: the tasty Tyrolean cuisine and the graft of imaginative Italian cuisine. All with a hint of Viennese, Hungarian and even Bohemian flavor. It is therefore the variety that distinguishes the South Tyrolean cuisine and there is no single recipe for its most famous dessert, the Strudel. If the filling mostly presents variations on the theme, it is the dough that boasts the most incisive differences: the strudel, in fact, sees in the original recipe the shortcrust pastry but it is frequent the preparation with the so-called puff pastry. And for a touch of extra flavor, often the Strudel is presented with ice cream, cream or cream, served separately.
For the pastry:
For the stuffing:
For the coverage:
Place the pastry on the baking paper, add the apple-based filling and roll the dough. To give the unmistakable browning of the Strudel, do not forget to brush the surface with the egg yolk. The cooking time in the oven is about 30-40 minutes. Once cooked, let the Strudel cool and then sprinkle with icing sugar.
...good appetite!
Main image from mangiarebuono.it
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