Apple Strudel (Trentino Alto Adige)

Apple Strudel (Trentino Alto Adige)

(This recipe  By Nuxia )

A classic Italian pastry of Trentino Alto Adige.

Ingredients

For the dough:

125g flour

75 g of water

10 g of vegetable oil

1.5 g of salt

For the filling:

750 g apples pippin type

30 g of raisins

20 g of pine nuts

50 g of dried apricots

25 g of walnuts

35 g of granulated sugar

60 g of breadcrumbs

25 g of butter

100 g of apricot jam

50 g of rum

4 pince of cinnamon

175 g of sponge cake

Lemon zest to taste 

To finish:

50 g of whole egg

sugar to taste

cinnamon to taste

Preparation:

Apple strudel. For the dough: Mix flour, salt, olive oil and add the water little by little.Outputs an elastic dough. Put it in an oiled bowl and let rest, covered with foil, 1 hour and 30 'in the fridge. For the filling: Peel the apples, cut into wedges and place them in cold water. Drain and cut into thin slices. Put the sliced ​​apples in a bowl with sugar, apricot jam, pine nuts, chopped nuts, stir well and add all the crumbs of sponge cake, cinnamon, melted butter, raisins and apricots ( previously soaked in hot water), rum.Let marinate in refrigerator covering with foil until the apples are soft. In terms of work spread out a towel, spolverateci above the flour and put it on pasta, flour and other spolverateci over with a rolling pin roll it out gently until you obtain a thickness of about 1 mm.Now stretch the dough with your hands trying to give a square shape. Lay them on kitchen towel, sprinkle the surface with the breadcrumbs in the butter went over and above put seasoned and marinated apples, leaving on all sides 5 cm border to the strudel tightly.Roll up the dough, helping with the canvas and sealed with the egg. Put the strudel on a baking sheet lined with parchment paper, brush the surface with beaten egg and sprinkle with sugar mixed with cinnamon. Bake at 180 degrees for 45 '. When the strudel is cooked you can polish it with jelly or sprinkle with powdered sugar. 

Recipe of 2012/01/18