Bramasole

Apple strudel (Italian)

pastry
280g flour
1 tablespoon sugar
2 eggs

filling
1kg apple, peeled and sliced
40g butter
75g sugar
80g raisins soaked
50ml Brandy
150g breadcrumbs
50g pine nuts
grated rind of one organic lemon
1 pinch ground cinnamon

Preparation:
To make the pastry – in a bowl mix the flour, sugar, eggs and five or six tablespoons of warm water. Form a ball and let rest in refrigerator for 30 minutes.

Meanwhile, prepare the filling of the strudel. Soak raisins in brandy. Fry the breadcrumbs in the butter, then add all the grated rind of lemon, cinnamon, pine nuts, raisins, apples, peeled and sliced and add the sugar.

Roll out the dough obtaining a layer thickness of about 0.5 cm. Brush the dough with a bit of melted butter, spread on the filling.
Roll the strudel on itself and close it well with a lot of attention. Brush the outside with melted butter and bake in preheated oven at 180C for 45 minutes.

Measures:
To taste the best apple strudel it is recommended to serve on a warm large platter for dessert.