Grape strudel is a traditional dessert characteristic of Trentino cuisine. Its preparation requires the use of thin and crispy strudel pastry, filled with seedless grapes, granulated sugar, cinnamon, grated lemon zest, and ground hazelnuts. The dessert is then baked in the oven until the pastry is golden and crispy. The result is a tasty and fragrant dessert, perfect to accompany a hot tea or as a dessert after a meal.
Beat the egg yolks together with the powdered sugar, cinnamon, and lemon zest until a froth forms
Whip the egg whites with the granulated sugar and mix everything together
Finally mix the hazelnuts with the flour and add them to the mixture
Spread two-thirds of the rolled-out dough with this mixture, then sprinkle the washed and drained grape berries on top, brush the remaining dough with butter, cut off the thick edges, roll it up, and place it on a greased baking tray, brushing it with butter on top
Bake at 190 degrees for about 20 minutes. Dust the strudel with powdered sugar and cut it into portions.
Rolling Pin
Pastry Board
Kitchen Brush
Store the dessert in the refrigerator, wrapped in plastic wrap or placed in an airtight container.
The dessert is particularly tasty if served warm with a dusting of powdered sugar.
Italy
| Energy (kcal) | 129.92 |
| Carbohydrates (g) | 20.16 |
| of which Sugars (g) | 18.46 |
| Fat (g) | 5.2 |
| of which Saturates (g) | 1.85 |
| Protein (g) | 1.19 |
| Fiber (g) | 1.62 |
