Apple and almond strudel with Nyons olive oil PDO

Huile d'olive de Nyons PDO
Subtle flavour
Strudel aux pommes et amandes à l’huile d’olive de Nyons AOP
A PDO
Preparation
30 min
A PDO
Resting time
12h
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
Dough:
  • 250g of flour
  • 40 g of Nyons olive oil PDO
  • 100 g of water
  • 1 pinch of salt
  • 1 teaspoon of caster sugar
Filling:
  • 4 apples
  • 60 g of cane sugar
  • 1 teaspoon of cinnamon
  • 15 g of rum
  • 50 g white sultanas
  • 25 g Nyons olive oil PDO + 5 tablespoons
  • 30 g of ground almonds
  • Icing sugar (optional)

Tip

We recommend using a Nyons PDO olive oil with a subtle flavour for its mildness, its creaminess and its aromas of dried fruit, as well as a buttery flavour, possibly accompanied by aromas of fresh hazelnuts and/or freshly cut grass. You may also use one of these PDO olive oils: Nice and Corsica – Oliu di Corsica – harvested using traditional methods.

Instructions

Prepare the dough (the day before):
  • Dissolve the sugar and salt in the water. Mix in the sifted flour, oil and water.
  • Knead until the dough is smooth, very soft and elastic (it is not brittle). Shape it into a ball, brush it with oil, cover with cling film and leave to rest in the fridge overnight.
The next day:

  • Soak the raisins in the rum and 1 tablespoon of olive oil. Next, peel the apples, cut them into medium-sized slices and place them in a large bowl. Add the sugar, cinnamon and the raisin-rum mixture, along with a tablespoon of olive oil.

  • Mix well and cover with cling film. Leave to marinate for at least half an hour, then cook over a low heat for 10 minutes.
  • Preheat the oven to 200°C.
  • Take the dough and roll it out very thinly on a floured work surface, forming a rectangle 30–40 cm long.
  • The dough should be almost transparent. Roll the dough around a rolling pin and place it on a sheet of baking paper.
  • Brush it (especially in the centre) with olive oil, then sprinkle with ground almonds. Spoon the apple mixture into the centre of the rectangle, running lengthways. Using the tea towel, fold the pastry over at both long sides, then fold the short ends over, like a parcel.
  • Gently place the strudel on a baking tray lined with baking paper, taking care not to tear it.
  • Next, prick holes in the dough with a fork, then brush with olive oil.
  • Bake for about 30 minutes, until the pastry is golden brown.
  • Leave to cool slightly and dust with icing sugar.

Tip

We recommend using a Nyons PDO olive oil with a subtle flavour for its mildness, its creaminess and its aromas of dried fruit, as well as a buttery flavour, possibly accompanied by aromas of fresh hazelnuts and/or freshly cut grass. You may also use one of these PDO olive oils: Nice and Corsica – Oliu di Corsica – harvested using traditional methods.
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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