Where to eat and drink

Struccolo de pomi

(Apple strudel)

Strudel has ancient, and probably Turkish, origins. It came to us from Hungary via the Balkans.
Struccolo de pomi
Our strudel probably derives from baklava, a sweet made of thin pastry stuffed with cinnamon, honey or sugar syrup, and dried fruit, and still enjoyed in Turkey, Greece and every country of the former Ottoman Empire. In Hungary, during the 17th century, the recipe for the filling was changed with the addition of fresh fruit and raisins, and this is how it came to us.

PASTRY (if you do not want to use ready-made puff pastry.)
1 pinch of salt
1 medium-large egg
125 g of flour, type 00
25-30 ml of warm water
1 tbsp of extra-virgin olive oil

4 yellow apples
3 tbsp of sugar
2 tbsp of cinnamon
1 tsp of ginger
25 g of pinoli (pine nuts)
50 g of chopped walnuts
Raisins or chocolate chips

Place the sifted flour and the salt in a bowl, and add the egg, water and oil.
Mix vigorously until the mixture is consistent. Lightly grease the work surface and knead briefly until the dough is smooth and elastic. Form it into a ball, coat it with oil, wrap it in plastic film and leave it for half an hour in a cool place.

Put the raisins in a small bowl and cover with very hot water, then in another bowl peel and cut the apples into small pieces, adding sugar, cinnamon, ginger, pine nuts and walnuts. Mix everything together, and add the raisins (or chocolate chips).
Preheat the oven to 200°C.
Melt a generous piece of butter in a large pan and add the filling.
Sauté with the butter, add the bread crumbs and cook for 2 minutes.

Roll the dough into a circular shape on some baking paper, put the filling in the centre, roll it up and close the ends so that the filling doesn't come out.
Brush with egg yolk and bake for 15-20 minutes.

Serve with warm vanilla cream.