Grape strudel is a traditional dessert characteristic of Trentino cuisine. Its preparation requires the use of thin and crispy strudel dough, filled with seedless grapes, granulated sugar, cinnamon, grated lemon zest, and ground hazelnuts. The dessert is then baked until the dough becomes 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 yolks together with the powdered sugar, cinnamon, and lemon zest until foamy
Beat the egg whites with the granulated sugar until stiff and mix everything together
Finally, mix the hazelnuts with the flour and add them to the batter
Spread two-thirds of the rolled-out dough with this mixture, then sprinkle the grapes on top after washing and draining them. Brush the remaining dough with butter, trim the thick edges, roll it up, and place it on a greased baking sheet. Brush with butter and bake at 190 degrees for about 20 minutes
Sprinkle the strudel with powdered sugar and cut it into portions
Pasta roller
Pastry board
Pastry brush
Store the dessert in the refrigerator, wrapped in plastic wrap or placed in an airtight container.
The dessert is particularly delicious when served warm with a dusting of powdered sugar.
Italia
| 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 |
