Grape strudel is a traditional dessert typical of Trentino cuisine. Its preparation requires 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 turns golden and crispy. The result is a tasty and fragrant dessert, perfect with a hot tea or as a dessert after a meal.
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Beat the egg yolks together with the powdered sugar, cinnamon and lemon peel until frothy
Beat the egg whites until stiff together with the granulated sugar and mix everything together
Finally mix the hazelnuts with the flour and add them to the dough
Spread two thirds of the rolled-out dough with this mixture, then scatter the grape berries on top after washing and draining them. Brush the remaining dough with the butter using a pastry brush, trim off the thick edges, roll up and place on a greased baking tray, brushing butter over the top
Bake at 190 degrees for about 20 minutes. Dust the strudel with powdered sugar and cut it into portions
Rolling Pin
Work Surface
Kitchen Brush
Store the dessert in the refrigerator, wrapped in plastic wrap or placed in an airtight container.
The dessert is especially delicious when served still warm with a dusting of powdered sugar.
Italia
| 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 |
