STRUDEL

Directions

FOR THE FILLING

Pour the sifted flour and salt into a bowl and add the egg, and water, and start kneading with our hands. Add the oil and knead the mixture until we have a homogeneous dough. Transfer the dough to a surface and work it until it becomes elastic. Form a ball and transfer it to a lightly oiled bowl, covering it with cling film. Let it rest for an hour in a cool place. Meanwhile, soak the raisins in rum or, if you prefer, in hot water. Melt in a pan for 30 g. butter and when it gets golden, toast the breadcrumbs. Stir with a wooden spoon and let it get golden for a few minutes, then turn off the heat and let it cool.

FOR THE FILLING

Peel the apples, remove the core cut them into four pieces, and then into thin slices. Put the apples in a large bowl and add the sugar and the pine nuts, the grated lemon zest, a pinch of cinnamon, and the well-drained and squeezed raisins. Melt the remaining butter in a saucepan over low heat. Then, take the piece of dough and roll it out on a lightly floured cloth, forming a rectangle of about 35×45. Brush the surface, except for the edges, with a little melted butter and sprinkle with the breadcrumbs. Place the mixture with the apples on top and wrap the strudel from the larger part, being careful not to break the dough. We also seal it well on the sides, so that the content does not come out during baking. Next, place the strudel on a baking tray lined with baking paper, seal side down, and brush with melted butter before baking. Bake the strudel in a preheated oven at 200°C for about 40 minutes (in the air at 180° for 30 minutes). Once baked, after 24 hours, you can dust the strudel with powdered sugar and serve it hot and sliced.