Strudel di Mele alla Bolzanese

Apple Strudel from Bolzano

Preparation info

  • Makes

    12 to 15

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Chef Giorgio Nardelli from the Parkhotel Laurin in Bolzano introduced me to the mysteries of Bolzano-style strudel. According to Chef Nardelli, there should no longer be any difference between dough and filling after the real Bolzano-style apple strudel is baked.

This recipe uses a formula for strudel dough I have used successfully for a long time; the filling and method of baking are pure Bolzano.