Pellegrino Artusi

559. Strudel

Preparation info
    • Difficulty

      Easy

Appears in

#57Science in the Kitchen and the Art of Eating Well
Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

  • About

Do not be alarmed if this dessert seems to you to be a strange concoction, or if it looks like some ugly creature such as a giant leech or a shapeless snake after you cook it; you will like the way it tastes.

Ingredients

  • 500 grams (about 1 pound) of reinette apples, or tender, good quality apples
  • 250 grams

Method

Make a fairly firm dough with the flour, warm milk, a piece of butter about the size of a walnut, an egg, and a pinch of salt. Allow the dough to rest a little before using it, then roll it out in a sheet as thin as the one for taglierini noodles. Cover the sheet of dough with a layer of apples (peeled, cored and thinly sliced), leaving the edges free. Scatter the currants, lemon peel, cinnamon