Strudel di Mele Altoatesino

From the Alpine orchards of Alto Adige, strudel di mele carries a clear Austrian-Italian heritage in every flaky coil. Thin dough wraps tart apples, cinnamon, raisins, and nuts over butter-toasted breadcrumbs before a golden bake.

Serves 8 · 30 min prep · 40 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 package strudel dough or phylloBakery
• 2 lb apples, tart, slicedProduce
• 1/2 cup sugarPantry
• 1 tsp cinnamonSpices
• 1/3 cup raisinsPantry
• 1/4 cup pine nuts or walnutsPantry
• 1/2 cup breadcrumbs toasted in butterPantry
• 4 tbsp butter, meltedDairy
• 1 tsp lemon zestProduce
• for dusting powdered sugarPantry

Instructions

1. 1Toss apples with sugar, cinnamon, raisins, nuts, and zest.
2. 2Brush dough with butter; scatter breadcrumbs.
3. 3Fill, roll, and seal. Brush with butter.
4. 4Bake until deep golden. Dust with sugar. Serve warm.