Umbrian strudel

By Michael Bonacini
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  • 4 Honeycrisp apples, peeled
  • Juice of 1 lemon
  • 1/4 cup (60 milliliters) sugar
  • 1/2 cup (120 milliliters) chopped walnuts
  • 1/2 cup (120 milliliters) peeled, chopped almonds
  • 1/2 cup (120 milliliters) raisins
  • 1/2 cup (120 milliliters) diced, dry figs
  • 1/4 cup (60 milliliters) Vin Santo (or substitute with ice wine or sherry)
  • Zest of 1 lemon
  • 1 teaspoon (5 milliliters) cinnamon
  • 2 teaspoons (10 milliliters) fennel seeds
  • 1/2 teaspoon (2.5 milliliters) salt


  • 3 cups (720 milliliters) flour, plus more if required
  • 1/2 teaspoon (5 milliliters) salt
  • 2 tablespoons (30 milliliters) sugar, plus more for sprinkling
  • 1/2 cup (120 milliliters) olive oil, plus extra for brushing
  • 1/2 - 3/4 cup (120 milliliters -180 milliliters) cold water
  • 1 egg, for egg wash
  • 1 teaspoon (5 milliliters) water, for egg wash


For the fruit:

  1. Thinly slice apples, then toss with lemon juice and sugar.  Combine chopped walnuts, chopped almonds, raisins, figs, Vin Santo, lemon zest, cinnamon, fennel seeds, and salt in a large bowl. Fold in apples, cover bowl, then set aside while you create the pastry dough. 

For the pastry:

  1. Combine flour with salt and two tablespoons (30 milliliters) sugar and pour in a mound on work surface. Create a well in the flour. Pour olive oil and 1/4 cup (60 milliliters) of water into the well and slowly incorporate until a dough forms. Knead dough until firm but supple in texture, adding more water or flour if required. Form dough into a disk, cover in plastic wrap, and set aside to rest for 30 minutes.
  2. Preheat oven to 350 F (175 C).

To combine:

  1. Transfer dough to work surface lightly dusted with flour. Roll dough out to roughly a 30 x 46 centimeter sheet. Slice off rough ends to create a rectangle. Brush dough with olive oil and sprinkle with sugar. Place fruit mixture in a wide line that runs lengthwise down the centre of the dough, leaving 2.5 - five centimeters of border on either side. Roll dough up lengthwise around the fruit, dabbing the edges with oil to secure.
  2. Carefully transfer roll to a parchment paper-covered baking sheet. Shape the dough into a round ring, using more oil where the two ends meet to secure.
  3. Whisk egg and water in a small bowl to make an egg wash. Brush the entire ring with egg wash, then dust with sugar. Bake for 40-50 minutes or until golden and slightly crispy. Remove from heat and set aside to cool slightly.
  4. Slice into pieces and dust with icing sugar before serving.

Buon appetito!


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