I had a great nostalgia for my strudel, what I did before the celiac disease came into my house by force, and that I have ever done in the belief that the pasta, which is known to be resilient and resistant to withstand the filling without breaking in cooking nor in preparation, it was impossible to do with our meal. But nostalgia has led me to a ride on websites and blogs looking for a gluten strudel really convince me, without which no recipe has stimulated me to try. In the end I decided to throw myself, decided to cash in a failure on my old recipe, one that made the pasta though highly stretchable stretched very finely. The original recipe with wheat flour comes from Germany, passed by a friend and an aunt to my mother and me ... ... ... .. then I do not know who to thank, but the result gluten-free by replacing the equivalent of wheat flour with the gluten-free, was just perfect.
Ingredients for the dough strudel 2: 1 egg, 120 ml of water, 120 of corn oil or sunflower oil, 60 of white vinegar, a pinch of salt, 400 grams of flour ( I used 200 grams of Bi-Aglut for bread and pastries and 200 grams of Schar Mix B). Optional, 2 tablespoons of sugar (this is a sweet self I put them there)
Ingredients for filling: 4 apples, sugar, raisins, pine nuts, walnuts, almonds, bread crumbs (I used one of Nutrifree), cinnamon, dark chocolate pieces (Esselunga), optional (but fond of chocolate as I could not put it).
Procedure: work ingredients in a mixer or by hand (start with the usual fountain of flour and mix first water, vinegar, sugar, salt, beaten egg, then the oil). Knead until a soft but firm dough and refrigerate for an hour wrapped in foil.
Peel and slice the apples, cover them in sugar gradually. Put the raisins to soak in a bit 'of rum and coarsely chop the walnuts, almonds, chocolate. No dose, I still abound:))
Divide the dough in two and roll out the pastry finely between two sheets of parchment paper, using a little 'flour. It should be a sheet roughly rectangular, very thin.
Sprinkle the pastry (not edges) with bread crumbs, then lay the sweet apples, raisins, dried fruit sec ca chopped chocolate, a hint of cinnamon.
Fold the edge of the pastry to few cm over the filling, then with the help of the parchment paper and tightly roll up the entire final moistening the edge to make it adhere well. Brush with beaten egg.
Repeat with the second loaf and bake at 160 ° C for about 45 minutes. Cool and sprinkle with powdered sugar. Serve warm or cold.
Pentolaccia On the occasion of the carnival AIC that my volunteer group has organized for years and which provides, among other things (besides the production of over a thousand mixed donuts and fried on the spot ... ..) a table of desserts made by the members, I redid the strudel, this time using the puff pastry branded DS. The result was excellent as required and as a flavor, but I must point out that I wanted to work the dough as I do with the pastry, that is folded and refolded many times to obtain with certainty the effect peeled. I have no pictures of the inside because in the confusion of the attack to desserts I forgot to take a photo, but the mix was decidedly peeled for a result and then a little ' My recipe differs from German, the latter more classic but perhaps less pleasing to the palate Italian:)). Of the two mixes I prefer the German one, but my opinion is very personal.
Anyway I finally removed the desire to eat again ... strudel. and believe me I really ... ..
lick ... a mustache!
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