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STRUDEL apples

Recipe of the great Luca Montersino!



Ingredients:

for the dough 125 g flour
average strength

water 75 g 10 g 1.5 g seed oil


salt filling: 750 g apples

30 g raisins

50 g 20 g pine nuts, diced dried apricots and soak

25 g walnuts 35 g sugar 60 g breadcrumbs


100 g apricot jam 100 g butter rum

50 g 1 g 175 g loaf cinnamon

cake crumbs in lemon zest to finish


50 g eggs



cinnamon sugar Preparation: In
ken with kneading flour, oil and slowly join the water you need to have a smooth mixture.
Lightly grease a bowl and place the dough, also grease the surface. Cover the dough with plastic wrap to touch and on the other pelllicola bowl, place in refrigerator for 1 hour and a half.
Peel apples and cut into thin slices, in the meantime soak the raisins in warm water for 10 minutes.
Melt the butter.
hours Mix the apples, raisins, walnuts coarse, melted butter, sugar, jam, pine nuts, sponge cake, cinnamon and rum, stir and let everything marinate in the refrigerator covered with foil, apples should be soft.

on a towel sprinkled with flour, roll out the dough, first with a rolling pin and then we make it end with your hands end, 1 mm in thickness must be seen against the light, we extend the dough with your hands ache to get the correct thickness at the edges .

obtained a square shape the dough dusted with breadcrumbs, spreading the filling and fold the two side flaps towards the inside, now with the help of the cloth roll the strudel, brush the edges with beaten egg to seal the final.
With the help of the canvas transfer the strudel on baking tray covered with baking paper, brush the surface with beaten egg and sprinkle with cinnamon sugar mixture. Bake at 180 °
for 45 minutes.