Strudel is the typical dessert of South Tyrol – Trentino Alto Adige, Northern Italy – and has Turkish origins. The classic Strudel is a sweet rolled, or stuffed pastry that can be sweet or savoury, even if its best-known version is sweet stuffed with apples, pine nuts, raisins and cinnamon.
Today the Strudel is protected by a specific regulation that establishes the ingredients. However, there are numerous variations of this dish, both for the stuffing and for the quality of the dough preparation where it is possible to use shortcrust pastry or puff pastry as well.
I chose the savoury version even though I did not leave the apple as an ingredient, because I like the sweet aftertaste of it and the slightly bitterish aftertaste given by the chicory that works perfectly together.
Perfect as a main course accompanied by a salad or even as a starter.
Serves 4, Preparation time 10 mins, Cooking time 30-35 mins
Peel both apples and cut them into small pieces. Wash the chicory and cut it into pieces, eliminating the harder end. Cut Asiago cheese into small pieces and set it aside.
In a non-stick pan melt the knob of butter with a drop of EVOO oil and rosemary sprig. Add the pieces of apple and cook and let brown them for about 5/6 minutes to medium heat. Add now chicory pieces and cook them with apple pieces for 6/7 mins or until chicory becomes soft, put a pinch of salt and a sprinkling of black pepper.
Pre-heat the oven.
Roll out the puff pastry on a baking tray lined with baking paper and prick with a fork the bottom of puff pastry where you’ll put the filling (to avoid that it swells too much during cooking and let out some moisture). Put into puff pastry few pieces of Asiago cheese previously cut into small pieces, pour chicory and apples (remove rosemary), add the rest of Asiago and close the dough by rolling it on itself with the help of baking paper.
Close the edges well and seal them brush with the beaten egg, add a handful of sesame seeds, put in the preheated oven baking for about 20 or 25 mins to 180 degrees.
Once ready let it cool a little at room temperature and then serve. If you eat it too hot you will not taste the real flavour and it will be even more complicated to cut.
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