Recipe for strudel from Trentino

This recipe is somewhat different from our traditional strudel. It is typical for the regions in Italy that were under the rule of Austro-Hungary, namely Trentino Alto Adige, Veneto and Friuli Venezia Giulia. It originates from the then territory of the Byzantine Empire and originates from a variation of the baklava recipe. With the Turks, he came to the area of Hungary where he still pretends to be Rétes and thus spread to the entire area of the then Austro-Hungarian Empire.

Preparation steps

Peel and finely chop the apples, but do not grate them. Melt the butter in a pan over medium heat and add the apples lightly.
Simmer for about 10 minutes and then add the sugar. Then add the rum and simmer for about 2 to 3 minutes. Add the cinnamon and cover to simmer for about 15 minutes.
Add raisins and pine nuts and simmer for about 5 minutes.
The second part of the recipe consists of puff pastry. Gently roll out the puff pastry and fill it with the already cooled apple mass. Combine the dough and leave in the fridge for 30 minutes.
Preheat oven to 250 degrees 30 minutes before baking. Bake the strudel for about 45 minutes.
When the strudel is baked, sprinkle it with powdered sugar.

Serving

Video recipe at https://www.youtube.com/watch?v=a8kdOyo3pr

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