Umbrian Strudel Recipe – Rocciata di Assisi with Apples, Nuts, and Vin Santo

Umbrian Strudel Recipe

This Umbrian strudel recipe—or Rocciata di Assisi—is a traditional Italian dessert that celebrates the flavors of Umbria with a delicate olive oil pastry wrapped around a filling of apples, dried figs, raisins, and nuts, all enhanced with Vin Santo, cinnamon, and fennel seeds. Featured on Bonacini’s Italy, this rustic yet elegant dessert is perfect for festive occasions, family gatherings, or as a sweet conclusion to a special Italian meal.

The Inspiration

Rocciata di Assisi is a classic dessert from Umbria, traditionally prepared during holidays and local festivals. Its origins trace back to the hill towns of the region, where seasonal fruits, nuts, and local sweet wines like Vin Santo are used to create comforting, aromatic desserts. Chef Michael Bonacini draws inspiration from this culinary heritage, highlighting the harmony between the slightly tart apples, rich dried fruits, crunchy nuts, and subtly spiced olive oil pastry.

This strudel embodies rustic elegance—simple ingredients elevated through thoughtful preparation. The combination of cinnamon and fennel seeds adds warmth and depth, while rolling the pastry into a circular ring creates a visually appealing centerpiece. It’s a dessert that captures both the heart and soul of Italian home baking.

Ingredients:

Fruit

• 4 Honeycrisp apples, peeled
• 1 lemon, juice and zest, divided
• ¼ cup (60 ml) sugar
• ½ cup (120 ml) chopped walnuts
• ½ cup (120 ml) peeled, chopped almonds
• ½ cup (120 ml) raisins
• ½ cup (120 ml) diced dry figs
• ¼ cup (60 ml) Vin Santo (or substitute with ice wine or sherry)
• 1 teaspoon (5 ml) cinnamon
• 2 teaspoons (10 ml) fennel seeds
• ½ teaspoon (2.5ml) salt

Pastry

• 3 cups (710 ml) flour, plus more if required
• ½ teaspoon (5 ml) salt
• 2 tablespoons (30 ml) sugar, plus more for sprinkling
• ½ cup (120 ml) olive oil, plus extra for brushing
• ½ – ¾ cup (120 ml -180 ml) cold water
• 1 egg, for egg wash
• 1 teaspoon (5 ml) water, for egg wash

Method

For the fruit

• Thinly slice apples, then toss with lemon juice and sugar.
• Combine chopped walnuts, chopped almonds, raisins, figs, Vin Santo, lemon zest, cinnamon, fennel seeds, and salt in a large bowl.
• Fold in apples, cover bowl, then set aside while you create the pastry dough.

For the pastry

• Combine flour with salt and 2 tablespoons (30 ml) sugar and pour in a mound on work surface.
• Create a well in the flour. Pour olive oil and ¼ cup (60 ml) water into the well and slowly incorporate until a dough forms.
• Knead dough until firm but supple in texture, adding more water or flour if required.
• Form dough into a disc, cover in plastic wrap, and set aside to rest for 30 minutes.

For the strudel

• Preheat oven to 350 F (175 C).
• Transfer dough to a lightly floured work surface.
• Roll dough out to roughly a 12- x 18-inch (30 x 46 cm) sheet. Slice off rough ends to create a rectangle.
• Brush dough with olive oil and sprinkle with sugar.
• Place fruit mixture in a wide line that runs lengthwise down the centre of the dough, leaving 1-2 inches (2.5 – 5 cm) of border on either side.
• Roll dough up lengthwise around the fruit, dabbing the edges with oil to secure.
• Carefully transfer roll to a parchment paper-covered baking sheet. Shape the dough into a round ring, using more oil where the two ends meet to secure.
• Whisk egg and water in a small bowl to make an egg wash.
• Brush the entire ring with egg wash, then dust with sugar.
• Bake for 40-50 minutes or until golden and slightly crispy.
• Remove from heat and set aside to cool slightly.
• Slice into pieces and dust with icing sugar before serving.
• Buon appetito!

Serving Suggestions

Umbrian strudel is best served slightly warm or at room temperature. It pairs beautifully with a small scoop of vanilla gelato, whipped cream, or a drizzle of Vin Santo for an authentic Italian experience. Perfect for holiday feasts or special family gatherings, this dessert makes an impressive centerpiece. Serve alongside espresso or dessert wine to complement the fruity sweetness and warm spices. Its delicate, crisp pastry and aromatic filling make each slice a satisfying and visually stunning treat.

Final Thoughts

This Umbrian strudel recipe is a celebration of rustic Italian baking and seasonal flavors. The combination of apples, dried fruits, nuts, and Vin Santo wrapped in a tender olive oil pastry showcases the richness of Umbrian culinary traditions. Cinnamon and fennel seeds add warmth and complexity, elevating the dessert beyond the ordinary.

Chef Michael Bonacini’s version highlights how careful preparation and quality ingredients can transform simple components into a memorable dessert. Rocciata di Assisi is not just a treat for the taste buds—it’s a dish that evokes tradition, warmth, and the joy of sharing Italian flavors with loved ones.

Whether you’re preparing it for a holiday gathering or an indulgent weekend dessert, this strudel promises a rustic, elegant, and flavorful experience that will impress family and friends alike.