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Salted apple strudel

Salted version of the sweet classic

The lovely combination of apples and ricotta cheese with rosemary is just remarkable. You have to try it!
60 min.


for 8 persons 

for the dough
300 g flour
1 egg
1 pinch of salt
40 ml seed oil

for the filling
2 Golden Delicious apples
320 g ricotta cheese
2 tbsp. rosemary
2 tbsp. pine nuts
½ tsp. cinnamon
Print recipe


Put flour and salt on a pastry board. Mix them, form a fontanel and crack the egg at its center. Add oil and a lot of tepid water and knead the ingredients to a soft dough. Knead for some minutes before you beat the dough on the floured countertop for a few minutes. The dough should rest for 30 minutes, but if you only have little time, roll out the dough on a floured baking paper with the help of a rolling pin.
The dough should be about 0.5 cm thick. Stretch it by putting your floured hands under the dough.

For the filling mix ricotta with apple pieces, dried rosemary and chopped pine nuts. Toast the breadcrumbs in a little bit of oil and sprinkle them on the dough. Then distribute the filling over the entire length of the dough.
Close by rolling it up on the small side. Then oil the surface.

Bake in the oven at 190°C for 50 minutes and oil again after 25 minutes.

Recipe from Valentina

Occhi Ovunque

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Post the picture on Instagram under #melavalvenosta!