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BaitoneAlpino Cooks: Strudel di mele

Apple strudel is a traditional dessert from Trentino-Alto Adige, but its origins date back many centuries... it's said, in fact, that one of its ancestors was known as far back as the Assyrian era, and that over time it spread to both Greece and Turkey, where it took the name baklava. This recipe then caught on in Hungary and Austria, and subsequently in Trentino, taking on the characteristics that still characterize it today: the filling was enriched with apples, the walnuts were replaced with pine nuts, and raisins were also added. Furthermore, instead of filo pastry, a simpler dough with a neutral flavor was chosen, thin yet elastic, perfect for enveloping the filling without breaking.