Well found in the official gastronomic clinic of My-personaltrainerTv. Today I propose a reinterpretation of the apple strudel, a typical and characteristic dessert of Trentino Alto Adige. Thanks to the recipe of Zia Delfina, who follows us from the beautiful Merano, this apple dessert is prepared with the so-called poor pasta, which not surprisingly bears this name to emphasize its essentiality in terms of ingredients. This apple strudel is an example of how you can taste a delicious dessert, without remorse (or without shedding crocodile tears after eating it) because the fats are reduced to a minimum.
Video of the Recipe
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Identity Card of the Recipe
- 252 KCal Calories per serving
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Ingrediants
For pasta
- 250 g of white flour of type 00
- 60 g (1 medium) of eggs
- 1 pinch of salt
- 2 tablespoons (20 ml) of extra virgin olive oil
- 60-65 ml of water
To brush
- 15 g of butter
For the filling
- a handful of walnut kernels
- 2 tablespoons (about 50 g) of jam
- 2 tablespoons (about 30 g) of breadcrumbs
- half a glass of rum
- 1 pinch of cinnamon
- untreated lemon juice
- 30-40 g of fructose
- 50 g of pine nuts
- 100 g of sultanas
- 300 g (2-3 large) of apples
Materials Needed
- 1 large bowl
- 1 clean tea towel (important)
- Baking paper
- 1 baking sheet
- 1 wooden spoon
- 1 rolling pin
- 1 steel spoon
- 1 apple knife
- 1 colander to filter the lemon juice
- 1 small bowl with water to soak the raisins
Preparation
- First, prepare the strudel base. In a large bowl, pour the flour, egg, a pinch of salt, a couple of tablespoons of extra virgin olive oil and 60-65 ml of water. Knead vigorously, first with a wooden spoon, then by hand, transferring the mixture onto the work surface.
- From the dough, a smooth and homogeneous dough must be obtained, not too hard to facilitate the subsequent drafting of the dough. Wrap the dough ball in cling film and let it rest for half an hour, out of the refrigerator.
- Meanwhile, prepare the filling for the strudel. First, soak the raisins in a bowl containing hot water and rum (optional) for at least 10 minutes.
- Peel the apples and cut them into small pieces: pour them into a small bowl together with the lemon juice (important to prevent the apples from oxidizing) and fructose (fruit sugar with a sweetening power about double compared to normal granulated sugar). Leave to macerate so that the apples form an inviting "juice".
- After 30 minutes, divide the strudel dough into two parts. On a clean cloth, sprinkle a little flour, then roll out a very thin sheet, as thin as a sheet of paper.
- At this point, sprinkle the breadcrumbs on the pastry obtained: it will be used to give the cake a rustic touch and to absorb the liquid that the apples will produce during cooking. Now, add the apples, the well-squeezed raisins, the toasted pine nuts and the walnut kernels. Finish with a few sprigs of apricot or apple jam and a sprinkle of cinnamon that gives the strudel the classic touch.
Is it essential to spread the dough on the cloth?
This maneuver is very important to avoid breaking the dough with your hands: the cloth, in fact, helps to wrap the dough on the filling, preventing it from breaking.- With the help of the cloth, gently wrap the pastry over the filling, until it forms a roll. Then transfer it to a baking sheet previously lined with baking paper, unrolling the cloth.
- Finish by brushing the surface of the apple cake with a little melted butter and a handful of fructose (optional) to make the strudel shiny.
- Bake the oven at 180 ° C for 30 minutes.
Alice's comment - PersonalCooker
The apple strudel prepared with poor pasta is a light (but greedy) alternative to the classic high-calorie strudel prepared with puff pastry. A real Tyrolean delight to try!Nutritional values and Health Comment on the recipe
The light strudel with poor pasta is a very useful alternative for diet therapy, compared to the traditional recipe. Keeping in mind that a portion of strudel is around 50g (about 125kcal) and that sweet foods constitute an "exception to the rule" ", This recipe seems to have been specially coined to replace baked goods commonly purchased during festive occasions (birthdays, parties, etc.). A slice of light strudel can be safely consumed in any reasonable low-calorie diet, approximately correcting the" daily lipid intake through the reduction (of about 5g) of seasoning oil in main meals. NB. The content of simple sugars does not allow its frequent use for food therapies aimed at glycemic control.
