Pork strudel with Marsala apples

Name: Pork strudel with Marsala apples
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 4
Ingredients: Water ½ cup; Type 00 flour 2 cups; Extra virgin olive oil 1 tbsp; Eggs medium 1; Fine salt 1 tsp; Whole milk 1.3 tbsp; Pork loin 0.8 lb; Sweet Pancetta 3.5 oz; Fresh scallion 3.5 oz; Fine salt to taste; Thyme 2 sprigs; Extra virgin olive oil 1 ½ tbsp; Rennet apple 1; Sugar ¼ cup; Butter 0.4 tbsp; Marsala wine fine 2 tbsp

Difficulty: Easy
Prep time: 50 min
Cook time: 50 min
Serving: 4
Cost: Low
Note + cooling time for the seasoning

PRESENTATION

Golden, flaky pastry wrapped around pork strudel with Marsala apples looks really good on any dinner table. The crisp crust shows off a warm, savory filling with tender pork and sweet, rich Marsala apples, making every bite feel just right for a comforting family meal. A bit different from the usual American pork recipes, this satisfying strudel offers both sweet and savory flavors in a single, DELICIOUS bite—kids and adults definitely notice how well the soft pork and slightly sweet apples go together. Whenever families want a simple but festive dinner, this savory strudel delivers attractive color and a nice texture—it disappears pretty quickly at both weekday dinners and weekend gatherings. It’s easy to see why people gravitate toward recipes like this; pork strudel with Marsala apples just has that crowd-pleaser feeling. Everything about this dish, from its rich aroma to its flaky edges, draws people in and gets everyone asking for seconds. If your family likes reliable pork dinners in a fun new form, this is one to keep handy.

Busy families lean on this as one of those easy pork recipes that feels fancy without extra fuss. Since it fits midweek meals, holiday gatherings, or bringing to potlucks, versatility is really its thing. Serve the pork strudel sliced beside simple roasted potatoes, a fresh green salad, or just as a centerpiece when sharing with friends—every option works nicely. The Marsala apples give a surprisingly rich dimension that pairs smoothly with the seasoned pork, all tucked inside that buttery, golden shell...honestly, it checks all the boxes for what makes family dinners feel special yet doable. Both home bakers and casual cooks like having something reliable and warming, especially when each bite looks as pretty as it tastes. Whether you’re looking for American pork recipes that stand out, searching for a comforting savory strudel, or want to try something new with Marsala apples, this dish promises flavor, style, and family-friendly results every single time. Honestly, great as leftovers too—if there’s any left!

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INGREDIENTS

Ingredients for the strudel dough: Water ½ cup (100 g); Type 00 flour 2 cups (250 g); Extra virgin olive oil 1 tbsp (15 g); Eggs 1 - medium; Fine salt 1 tsp (5 g); Whole milk 1.3 tbsp (20 g)

for the filling: Pork loin 0.8 lb (380 g); Sweet Pancetta 3.5 oz (100 g); Fresh scallion 3.5 oz (100 g); Fine salt to taste; Thyme 2 sprigs; Extra virgin olive oil 1 ½ tbsp (20 g)

For the Marsala apples: Rennet apple 1; Sugar ¼ cup (50 g); Butter 0.4 tbsp (6 g); Marsala wine 2 tbsp (30 g) - fine

Preparation

How to prepare Pork strudel with Marsala apples

To prepare the pork strudel with Marsala apples, start by preparing the filling. Clean, peel, and cut the spring onions into rings, not too finely 1, then stew them in a pan until they are soft 2. Now cut the bacon into strips 3

and add it to the spring onions 4, browning well. Cut the pork loin into strips 5, also add it to the spring onions and bacon until golden 6.

Season with salt, pepper, and finish by adding the thyme 7. Let the filling cool in a bowl. Continue with making the strudel dough. Sift the flour onto a work surface and create the classic well with a hollow in the center 8. Dissolve the salt in the water 9

then add the oil and incorporate the obtained mixture into the flour 10. Also add the beaten egg 11 and knead the ingredients 12.

When you have reached a homogeneous and elastic dough, roll it out with a rolling pin on a cloth 13, which will be used to roll the strudel. Roll out a sheet 1/8 inch thick, measuring about 16 x 16 inches. Spread the now cooled filling, reaching 1 inch from the edges, and trim the square with the tip of a knife to give a more regular shape 14. At this point, brush the edges with water and roll the strudel with the help of the cloth 15.

Seal all the edges well so that the filling does not escape 16. Place it in the refrigerator for 10-15 minutes. After the resting time, take the strudel from the refrigerator and brush the surface with milk, using a kitchen brush 17. You can now create decorations with the leftover dough to beautify the strudel: make leaves and small apples with special cutters 18,

then distribute them on the strudel and brush everything again with milk 19. Bake in a preheated oven at 390°F for 30 minutes (if ventilated, at 355°F for 20 minutes), on the middle rack, until you get a nice golden color. Meanwhile, prepare the accompaniment. Peel the apple, removing the core 20, then cut it into wedges 21.

Now place the sugar in a bowl and pass the obtained wedges through it, on both sides 22. In a pan, gently melt the butter 23 and then add the sweetened apples 24, placing them neatly. Brown them on both sides.

At this point, drizzle them with Marsala 25 and let it evaporate, being careful that it dries without burning 26. Finally, remove the strudel from the oven, which you can present whole or in slices accompanied by the warm apples 27.