Apple strudel (2)
Instructions
Sift the flour with the salt and sugar and arrange in fontana on the work surface.
To add 5-6 tablespoons lukewarm water, whole egg and butter softened at room temperature.
Knead with energy, beating the dough multiple times on the work surface to make it supple.
Make a ball, wrap it in a towel lightly dusted with flour, cover it with a preheated Bowl and let sit for 25 minutes.
Meanwhile prepare the filling: Peel apples, thickly, put them in a bowl and drizzle with brandy.
Put on the heat a pan with a knob of butter and Brown the bread crumbs.
Separately mix the zest of the lemon with the cinnamon and sugar.
After 25 minutes take the dough and arrange on a floured cloth.
Roll out the dough with a rolling pin, forming a thick disk about half a centimetre.
Pass the backs of hands (lightly flour) under the towel and spread the dough evenly with just movement of the hands, taking care not to cause holes: the dough should be thin.
Trim any edges left thicker.
Brush the dough with melted butter and put over the breadcrumbs and, above this, apples, raisins that was previously softened in hot water, the pine nuts, the mixture of sugar, lemon zest and cinnamon, leaving 2 cm free around the edges of dough.
Using a towel, roll up the strudel onto itself, shutting it down well to the edges to prevent cooking the stuffing can come out, and let it slide gently over a buttered ovenproof plate.
Generously brush the dough with melted butter and place in preheated oven at 180 degrees for about an hour.
When cooked place the strudel onto serving dish and serve warm or cold.
Ingredients and dosing for 8 persons
- For the dough:
- 250 G = = 00 Flour
- 1 tablespoon of sugar
- 50 g of butter
- == 1 whole egg
- 1 pinch of salt
- For the filling:
- 1000 g of apples renette
- 1/2 shot of brandy
- 100 g of butter
- 2 tablespoons of bread (grated breadcrumbs)
- 1 lemon
- Cinnamon powder
- 80 g of sultanas
- 50 g of pine nuts