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Desserts
Red apple strudel: the southern Italian version
The South Tyrolean strudel reworked with Cilento red apples and Minnelea extra jam. Crisp puff pastry and a filling scented with cinnamon, raisins and pine nuts. A comforting dessert for autumn and winter.
Method
- Peel the apples, remove the cores and cut them into 1 cm dice. In a bowl, mix the apples with the cane sugar, cinnamon, squeezed-out raisins and pine nuts.
- Add the Minnelea Extra Red Apple Jam and the breadcrumbs. Stir well until everything comes together.
- Unroll the puff pastry on its own baking paper. Spread the filling down the centre, leaving 2 cm clear at the short ends.
- Fold in the short ends, then roll the pastry over on itself into a cylinder. Seal the edges firmly, pressing with your fingers.
- Transfer the strudel to a baking tray lined with baking paper. Brush with melted butter and score the surface lightly every 2 cm.
- Bake in an oven preheated to 190°C [375°F] for 35-40 minutes, until golden. Take it out and leave it to cool for 10 minutes. Dust with icing sugar and serve warm.
Minnelea products for this recipe
The preserves used in this recipe.
• Ready-rolled rectangular puff pastry keeps things quick.
• Minnelea Extra Red Apple Jam replaces part of the sugar in the filling.
• Serve warm with vanilla ice cream or whipped cream.
• The next day, warm it through for 5 minutes at 150°C [300°F] to bring the crispness back.
• Minnelea Extra Red Apple Jam replaces part of the sugar in the filling.
• Serve warm with vanilla ice cream or whipped cream.
• The next day, warm it through for 5 minutes at 150°C [300°F] to bring the crispness back.