Posts Tagged ‘apple strudel’

For my Recipe of the Month, I have chosen Strucolo de Pomi (Apple Strudel), in honor of the Festa della Mela, held in mid-September in the Carnian town of Tolmezzo. While apple strudel is popular throughout Friuli, this version using puff pastry is based on the recipe given to me by Trieste’s Pasticceria Penso. Visit Flavors-of-Friuli.com for the recipe.

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pastries at Trieste's Pasticceria PensoAs usual, I began this day with a visit to Pasticceria Penso. When I arrived, the patriarch of the family, Italo Stoppar, was busy preparing a number of cream-filled treats. Most involved slices of sponge cake placed inside rounded molds, which were then filled with chocolate, vanilla, and/or cherry pastry cream. Once unmolded, the pastries were then glazed with chocolate ganache or else covered with whipped cream and chopped walnuts. Slices often revealed a maraschino cherry tucked in the center.

apple strudel at Trieste's Pasticceria PensoAcross the giant stainless steel table, Italo’s sons Antonello and Lorenzo were baking a batch of apple strudel. While Austrian strudels are traditionally rolled up jellyroll-style in a paper-thin dough, I found puff pastry to be just as common in Friuli. The brothers added raisins, pine nuts, candied orange peel, and rum to the mix of chopped apples, along with some crushed savoiardi (ladyfingers) to soak up the sweet juices. After wrapping a rectangle of puff pastry around the filling, they decoratively arranged a strip of dough lengthwise down the center.

We all chatted for several hours, as I jotted down notes about the family’s recipes. Antonello gave me a couple of magazines to borrow, each with an article featuring Penso. By the time I was ready to leave, just before noon, the strudels had cooled enough for me to take a slice home for dessert.

From the bakery, I walked to Piazza Oberdan to catch bus #6 to Ristorante La Marinella, located north of Trieste between the seaside towns of Barcola and Grignano. Not knowing exactly where along the Viale Miramare the restaurant was located, I got off much too early. However, with the mid-October sun beaming down a soothing warmth and the light, salty breeze caressing my face, it turned out to be a very pleasant half-hour walk.

La Marinella had been recommended to me by Joško Sirk, owner of the now Michelin-starred La Subida in Cormòns, who declared it to be his favorite place for seafood in the region. As I entered, I spotted a prominently displayed photograph of the Pope shaking hands with a man I gathered to be the owner. I was surprised to find the dining room empty, save for one Austrian couple with a young child—but then it was getting rather late for lunch by the time I had finally arrived. A waiter, smartly dressed in a red jacket and bow tie, led me to a window table, where I could gaze across the busy highway toward the sea.

To start, I ordered the frutti di mare gratinati appetizer: a plate of scallops and razor clams baked with a bread crumb topping. Next, I had the zuppa di pesce (fish soup). Unlike many versions I have since tried, this one contained only fish, no shellfish or calamari. Slices of crostini were served on the side to soak up the savory tomato broth.

Trieste's Faro della VittoriaAfter lunch, I strolled back along the waterfront into Barcola, where I caught the next bus back to Trieste. It was such a beautiful day that I took a little detour on my way home, passing by the Jewish Synagogue, one of the largest in Europe. When I finally reached Residence Liberty, it was already late afternoon. I spent some time reading through Antonello’s magazines, prepared some mashed potatoes to accompany my improvised dinner of bread, cheese, eggs, and salad, and cozied up to watch an episode of “Alias” on my computer—with my slice of apple strudel for dessert!

Here is my recipe for apple strudel, adapted from the one given to me by Pasticceria Penso:

apple strudel3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, divided and softened
1/4 cup cold water
• • •
3 medium apples (about 1-1/4 pounds), peeled, cored, and cut into 1/4-inch pieces
1/2 cup finely crushed biscotti, amaretti, or savoiardi cookies
1/4 cup raisins
1/4 cup diced candied orange peel
1/4 cup pine nuts
1/4 cup sugar
1 tablespoon rum
1 tablespoon butter, melted
1 teaspoon freshly grated lemon peel
1/4 teaspoon ground cinnamon
• • •
1 egg, beaten to blend

For the Puff Pastry Dough:
In a large bowl, combine the flour and salt. Cut 2 tablespoons butter into cubes; blend into the flour mixture. Add 1/4 cup cold water; mix until crumbly. Transfer the dough to a lightly floured surface and knead briefly. Flatten the dough to a 1/2-inch-thick disk. Wrap in plastic wrap; refrigerate for 30 minutes.

Unwrap the dough and place on a lightly floured surface; roll to a 7-inch square. Roll the corners of the square away from the center to form four flaps, leaving a 3-inch square in the center at the original thickness. Beat the remaining 6 tablespoons butter with a rolling pin to form a 3-inch square; place in the center of the dough. Fold the flaps over to enclose the butter; turn the dough folded-side down. Roll to a 6- by 9-inch rectangle; fold in thirds (like a letter). Rotate the dough 90°. Roll again to a 6- by 9-inch rectangle; fold in thirds again. (This completes two “turns.”) Wrap in plastic wrap; refrigerate for 30 minutes.

Repeat rolling and folding the dough for two more turns. Wrap and refrigerate for 30 minutes. Repeat rolling and folding the dough for two final turns. (This completes a total of six turns.) Wrap and refrigerate for at least 1 hour before using.

For the Filling:
In a large bowl, combine the apples, crushed biscotti, raisins, candied orange peel, pine nuts, sugar, rum, melted butter, lemon peel, and cinnamon.

To Prepare:
Preheat oven to 400°F. On a lightly floured surface, roll the puff pastry dough to a 12- by 15-inch rectangle. Transfer the dough to a large sheet of parchment paper. Brush the surface of the dough with beaten egg. Spread the filling lengthwise along the center of the dough. Wrap the dough around the filling, tightly sealing all seams; carefully turn the strudel seam-side down. Transfer the strudel, along with the parchment paper, to a baking sheet. Brush the surface of the dough with beaten egg. Bake until golden brown, about 25–30 minutes.

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