This is a recipe for an apple strudel as made in Trieste. Unlike the very thin pastry common in the Austrian strudel and other European countries that once belonged to the Austrian- Hungarian empire, the pastry in a Triestine strudel is not as thin and therefore easier to roll.
Autumn is a good time for apple desserts and I was asked recently about suitable food to take on a picnic. This apple strudel is nice to eat hot or cold and the pastry does not go soggy.
With Easter coming up and apples been so abundant, a Strucolo de pomi could be the go.
I have written about Strucolo before and as a child it was my job to prepare the apples. Here is the link to the recipe: