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Savory Apple Strudel with Speck and Onions
If you're looking for a unique and flavorful dish, this Savory Apple Strudel with Speck and Onions is just what you need!Inspired by the traditional apple strudel from the South Tyrolean region of Italy, this savory version combines sweet and tangy apples, caramelized onions, and crispy speck (Italian cured pork) wrapped in golden puff pastry. It's a delicious twist on a classic dessert, perfect as an appetizer, a light lunch, or even a festive main course.While apples are often used in desserts, they’re also amazing in savory recipes—especially when paired with salty ingredients like speck or bacon. In this dish, the sweetness of the apples and onions perfectly balances the savory, smoky flavor of the speck, creating a mouthwatering harmony of taste and texture.
Ingredients
- 1 roll puff pastry
- 300 g onions - ~10 oz - For a milder, sweeter flavor, use white onions. For a bolder taste, red onions are a great choice.
- 250 g apples - 9 oz - I used Red Delicious apples, but feel free to use any firm variety you like. Green apples also work wonderfully in this savory strudel, adding a nice touch of tartness.
- 150 g speck - 5.3 oz, in one piece - feel free to substitute with smoked ham or bacon if speck isn’t available
- 50 g breadcrumbs - ½ cup
- 1 sprig rosemary
- 30 ml olive oil - 2 tablespoons, extra virgin
- 50 g butter - ~½ stick
- 1 tablespoon granulated sugar
- 30 ml white wine vinegar - 2 tablespoons
Instructions
- Cut the speck into small strips or cubes.
- Next peel and thinly slice the onions.
- Finally, wash the apples thoroughly. Cut them in half, remove the core, and slice them thinly. There's no need to peel them—keeping the skin adds texture and color.
- Take two non-stick frying pans. In one, melt the butter. In the other, heat the extra virgin olive oil over medium-high heat.
- Add the speck to the pan with the oil and cook over high heat for a few minutes until it becomes golden and crispy. Once done, set aside.
- Place the sliced apples and onions in the pan with the melted butter. Add 1 tablespoon of sugar and sauté over low heat for a few minutes. They shouldn't be fully cooked—just softened and coated with the butter.
- Next, deglaze the pan with the white wine vinegar, letting it evaporate completely before turning off the heat.
- While the apples and onions are cooking, finely chop the rosemary needles on a cutting board.
- Once all the ingredients have cooled down slightly, transfer the apples, onions, and crispy speck to a large mixing bowl. Mix gently to combine the flavors.
- Stir in the chopped rosemary and the breadcrumbs. The breadcrumbs help absorb any excess moisture and keep the filling from getting soggy inside the puff pastry.
- Unroll the puff pastry onto a sheet of parchment paper and place it on a baking tray. Spoon the filling onto one side of the pastry, leaving some space around the edges.
- Using the parchment paper to help you, fold the pastry over the filling and roll it up to form a log.
- Fold in the edges to seal the strudel and prevent the filling from leaking during baking.
- Brush the top of the strudel with melted butter using a pastry brush. Then, use a sharp knife to make a few diagonal slits on the surface—this allows steam to escape and prevents the strudel from puffing up unevenly.
- Bake the savory apple strudel in the preheated oven for about 30 minutes, or until golden brown and crispy.
- Once baked, remove it from the oven and let it cool slightly before slicing. This strudel is best served warm or at room temperature, when all the flavors come together beautifully.
Nutrition
Serving: 100gCalories: 289kcalCarbohydrates: 19gProtein: 5gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 34mgSodium: 283mgPotassium: 188mgFiber: 2gSugar: 9gVitamin A: 242IUVitamin C: 6mgCalcium: 33mgIron: 1mg
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