Strucolo de Pomi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe of the Month

Strucolo de Pomi
(Apple Strudel)

Strudel—called “strucolo” in the Triestine dialect—is thought to have been inspired by the Turkish pastry baklava. Apples were added to the filling when variations on baklava were integrated into Austro-Hungarian cuisine after periods of Turkish invasion during the 16th century. Apples remain the most popular filling, although walnuts, cherries, apricots, plums, or ricotta cheese may be used as well. True Austrian strudel requires a paper-thin dough similar to phyllo; while you will find this type of dough in strudels throughout Friuli, puff pastry is a common substitute in many of Trieste’s bakeries. This recipe was adapted from the one at Pasticceria Penso.

Ingredients
Puff Pastry Dough:
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, divided and softened
1/4 cup cold water
• • •
Filling:
3 medium apples (about 1-1/4 pounds), peeled, cored, and cut into 1/4-inch pieces
1/2 cup finely crushed biscotti, amaretti, or savoiardi cookies
1/4 cup raisins
1/4 cup diced candied orange peel
1/4 cup pine nuts
1/4 cup sugar
1 tablespoon rum
1 tablespoon butter, melted
1 teaspoon freshly grated lemon peel
1/4 teaspoon ground cinnamon
• • •
1 egg, beaten to blend

For the Dough:
In a large bowl, combine the flour and salt. Cut 2 tablespoons butter into cubes; blend into the flour mixture. Add 1/4 cup cold water; mix until crumbly. Transfer the dough to a lightly floured surface and knead briefly. Flatten the dough to a 1/2-inch-thick disk. Wrap in plastic wrap; refrigerate for 30 minutes.

Unwrap the dough and place on a lightly floured surface; roll to a 7-inch square. Roll the corners of the square away from the center to form four flaps, leaving a 3-inch square in the center at the original thickness. Beat the remaining 6 tablespoons butter with a rolling pin to form a 3-inch square; place in the center of the dough. Fold the flaps over to enclose the butter; turn the dough folded-side down. Roll to a 6- by 9-inch rectangle; fold in thirds (like a letter). Rotate the dough 90°. Roll again to a 6- by 9-inch rectangle; fold in thirds again. (This completes two “turns.”) Wrap in plastic wrap; refrigerate for 30 minutes.

Repeat rolling and folding the dough for two more turns. Wrap and refrigerate for 30 minutes. Repeat rolling and folding the dough for two final turns. (This completes a total of six turns.) Wrap and refrigerate for at least 1 hour before using.

For the Filling:
In a large bowl, combine the apples, crushed biscotti, raisins, candied orange peel, pine nuts, sugar, rum, melted butter, lemon peel, and cinnamon.

To Prepare:
Preheat oven to 400°F. On a lightly floured surface, roll the puff pastry dough to a 12- by 15-inch rectangle. Transfer the dough to a large sheet of parchment paper. Brush the surface of the dough with beaten egg. Spread the filling lengthwise along the center of the dough. Wrap the dough around the filling, tightly sealing all seams; carefully turn the strudel seam-side down. Transfer the strudel, along with the parchment paper, to a baking sheet. Brush the surface of the dough with beaten egg. Bake until golden brown, about 25–30 minutes.

Serves 8 to 10.