Good morning, everyone! I'm Alfio Ghezzi, kitchen chef in Locanda Margon We're here in Trento in my kitchen and we'll present today a classic recipe from Trentino-Tyrolese cuisine: Apple Strudel
for this recipe, Apple Strudel I'm showing you today two versions: the classic version, that you all can make at home, and the version we usually prepare at the restaurant: more complex and elaborated For the traditional recipe, we're starting from the ingredients that are placed in front of us, here: for the dough, flour eggs, seeds oil – a single seed oil – and water It's a very simple dough, its main featuer is elasticity, so it's going to contain these ingredients only For the filling, instead, golden apples, raisins, crumbled biscuits, walnuts, cinnamon and a some grated lemon peel to finish Let's proceed with the kneading of the dough for the strudel
I'm adding flour in the container of the stand mixer, then seeds oil, then water, and the egg, at the end I'm now proceeding with the kneading After kneading the dough for about 5 to 6 minutes until we get a compound like this one, smooth and homogeneous, we're letting it stand I'm now revealing you a little secret While standing, we're covering it with a pan we heated on the fire for some minutes
So, we're placing it on top of the dough, in this way, to recreate some sort of raising cell primordial The heat of the pan will generate a warm atmosphere that is going to guarantee a better elasticity to the dough as we're going to roll the strudel up While the strudel dough stands, let's proceed with the filling The apples should be peeled and deprived of the core, then cut Let's take some butter and add it in a pan, in this way
I'm adding the apples and letting them cook for some minutes Here we are! We're now pouring them in the container and adding the rest of the ingredients Some grated lemon, cinnamon, walnuts, raisins, and the biscuits You should be able to smell the fragrance of cinnamon I'm adding some more
well The compound is ready We finished with the filling
In the meantime, the strudel dough stood for about 10 minutes, so we're ready to spread the dough out You'll feel right away that the elasticity is completely different As you can see, it's almost transparent, very thin Now, using this cloth, we're helping ourselves with the filling We're placing the filling on the lower side of the dough in this way, then we're starting to roll it
As you can see, the dough is really thin In order to avoid breaking it, I'm helping myself with the cloth The strudel can now be placed in the oven Last procedure, before cooking: we're gently brushing it with the egg, as it's clear that, during the cooking, it's going to brown and look better to the eye, inviting you to eat it! We're now placing the strudel in the oven at a temperature of 175°C for about 20-25 minutes This is a traditional strudel, we cooked it in the oven and let it stand, cut it, placed it on this plate, making it more pleasant through these shapes obtained with the powdered sugar
We're finishing it with a vanilla ice-cream, a classic one At the bottom of the vanilla ice-cream we're placing some crumble or milled biscuits Here's our classic strudel I'm now showing you how we make the strudel here in Locanda Margon It's more complex when compared to the classic one and you can see that the ingredients are definitely much more
Let's proceed with the first compound, made with a white English cream custard, meaning an English cream made with albumen only We're using cream, milk, sugar and the albumen These ingredients will be cooked in a thermo mixer at 82°C for about 10 minutes, then we'll add the remaining ingredients: cooked apples, lemon aroma, honey, raisins, cinnamon, powdered walnuts, crumbled biscuits, pine nuts, and in the end, jelly English cream custard in a thermo mixer so: the sugar, the albumen, milk and cream to finish 10 minutes, working it at reverse on a 3 speed at 80°C
To the white English cream, we're adding all of the remaining ingredients: raisins, apples, the lemon peel, the cinnamon, honey, biscuits and pine nuts to finish Now we'll proceed to mix everything until we obtain a compound that is homogeneous Here's the result for our compound completely blended and homogeneous The taste will be like strudel Now, we'll proceed to fill these half spheres
We're removing the exceeding part, clearly and this compound, now forged into a half sphere, will be moved to the freezer After some hours it stood in the freezer, the compound will be clearly frozen We'll take two half spheres, heating them up in this way on a surface and sticking them in this way, creating a sphere We're moving it to the freezer again for some minutes, to let the 2 half spheres perfectly stick together Last procedure: let's now ice our spheres of strudel
Using this tool, I'm soaking them into the icing in this way The icing is made with a syrup with water and sugar heated to 104°C, then the temperature is lowered to 40°C and white chocolate is added, together with a red coloring We're now dishing up our version for the strudel "Locanda Margon" I'm adding a pair of crumble spoons on the base of the plate With the help of a steel ring, I'm placing it perfectly in the center
After placing this fake cocoa stalk with a mint leaf, I'm finishing the dish with an ice-cream quenelle Fiordilatte ice-cream
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