Apple Strudel

Wikipedia says “A legend has it that the Austrian Emperor’s perfectionist cook decreed that it should be possible to read a love letter through the strudel paste”… Well, now it’s quite difficult to find  a love letter… it’s something that now sounds really “vintage”. But yes: the paste I do is stretched really really thinly: only the lemon zests I usually add could make difficult the lovable reading!

And the Meliga biscuits (a typical Piedmont biscuits), that I use instead of the breadcrumbs, give to my strudel a North-Western-Italy personality to this sweet.

Unfortunately here in London is not so easy to find Russet Apples, but with Bramley you can have a quite good result. Instead Meliga biscuits are easy to find online (waiting for the new opening in London) on Eataly.




  • 1. Peel and core the apples, and cut them into thin slices. (This is the most boring part of the job… and dangerous as well if you do it with a mandoline slicer…)
  • 2. Put these into a large bowl and mix in 4 spoons of brown sugar, the lemon zest, the Vanilla seeds and the Grand Marnier. Cover it with cling film until you prepare the dough.
  • 3. In a bowl or in a Kneading machine combine the flour, water, lemon zest, extra virgin olive oil and salt and mix until you form a ball. Let it rest in the fridge for about 30 minutes covered with cling film.
  • 4. Roll out the dough as thinly as possible with a lightly floured pin.
  • 5. Brush the rolled out pastry with butter and sprinkle with the Meliga bisquits crumble then add the apple slices mixture.
  • 6. Roll up the pastry into a strudel shape.
  • 7. Brush the strudel with melted butter and sprinkle with the remaining brown sugar then bake for 40-50 minutes at 190° until the pastry is golden and the apples cooked.