Cooking time: 40 minutes
Preparation: 70 minutes
INGREDIENTS for a 30 cm long strudel pastryt:
100 ml lukewarm water
250 gr flour
2 tablespoons extra virgin olive oil
1 pinch salt
1 medium-large eggs
INGREDIENTS for the filling of 2 strudels:
100 g butter (for toasting bread crumbs)
100 g melted butter (to grease the dough)
2 teaspoons ground cinnamon
Grated rind of 1 lemon
Golden Apples 1.5 kg
150 g breadcrumbs
50 g pine nuts
4 tablespoons rum
100 g raisins
Sugar 120 gr
Pour the flour onto a pastry board or in a bowl as you like it, and put in the middle egg, salt and oil. Begin to knead vigorously and add water slowly enough so to make the dough firm, smooth and elastic. When you have finished, form a ball, grease it with oil, cover with plastic wrap and let rest for half an hour to cool.
Meanwhile soak the raisins in rum, or if you prefer, in warm water, toast bread crumbs in butter.
Peel and core the apples, and cut into four parts and then into thin slices. Pour apples into a large bowl and add the drained raisins.
Continue combining cinnamon, sugar, pine nuts and grated lemon peel. Mix the ingredients gently and let rest.
Preheat the oven to 200°C. In the meantime, take the dough, divide it into two equal parts and roll them out (like a rectangle) with a rolling pin on a floured cloth, until the dough becomes as thin as possible.
When the dough has become as thin as a sheet of paper, use your hands to pull it until it becomes almost transparent.
Grease a baking sheet with half the melted butter, leaving a border all-around of 2-3 cm, sprinkle with half the breadcrumbs toasted in butter before.
Put it on half the apple mixture, roll up the strudel, taking care not to break the dough, helping yourself with the cloth, seal it well on the sides so that the content does not come out during cooking.
Then place the strudel on a greased baking sheet (or on top of parchment paper) with the closure facing down, and before baking at 200 °C for about 40 minutes, drizzle with melted butter. Repeat the same procedure for the second strudel. When cooked, sprinkle strudel with icing sugar and serve warm, cut into slices.