Grape strudel is a traditional dessert typical of Trentino cuisine. Its preparation requires thin, crisp strudel pastry filled with seedless grapes, granulated sugar, cinnamon, grated lemon zest and ground hazelnuts. The pastry is then baked in the oven until it becomes golden and crunchy. The result is a flavorful and fragrant dessert, perfect to accompany a hot tea or as a dessert after a meal.
Beat the yolks together with the powdered sugar, the cinnamon and the lemon zest until frothy
Whisk the egg white until stiff together with the granulated sugar and mix everything
Finally mix the ground hazelnuts with the flour and add them to the mixture
Spread two-thirds of the rolled-out dough with this mixture, then scatter the grapes over it after washing and draining them. Brush the remaining dough with butter using a pastry brush, trim off the thick edges, roll up and place on a greased baking sheet. Brush with butter on top and bake at 190°C for about 20 minutes
Sprinkle the strudel with powdered sugar and cut it into portions
Rolling pin
Pastry board
Pastry brush
Store the dessert in the refrigerator, wrapped in cling film or placed in an airtight container.
The dessert is particularly tasty if served still warm with a dusting of powdered sugar.
Italy
| Energy (kcal) | 127.49 |
| Carbohydrates (g) | 17.31 |
| of which Sugars (g) | 15.84 |
| Fat (g) | 5.46 |
| of which Saturates (g) | 1.93 |
| Protein (g) | 2.64 |
| Fiber (g) | 1.49 |
| Sale (g) | 0.02 |
