250 g flour,
1 egg, a pinch of salt
2 tablespoons olive oil, approx.
½ cup water
For the filling:
2 kg of apples,
150 g breadcrumbs
150 g butter
80-100g of sugar,
50 g sultanas
50 g pine nuts,
100 g of melted butter to grease the dough
How to make Apfelstrudel – Strudel di mele:
Sift the flour on work surface and with the help of one hand, mix it with egg, salt and oil. With the other hand, gradually add enough water to give the dough the right consistency. Then work vigorously until the dough is smooth and elastic. Form a ball and anoint her with oil. Let stand for half an hour.
Meanwhile, peel the apples, remove core and cut into thin slices. Toast the breadcrumbs in butter. Spread the dough with a rolling pin on a floured cloth, take it from underneath with your hands and, starting from the center, pull it along, until the dough is as thin as a sheet of paper careful not to break it! Coat with some of melted butter. Sprinkle 2 / 3 of dough with bread crumbs, distribute apples, sprinkle with sugar, cinnamon, lemon rind, raisins and pine nuts.
Now it is rolled strudel, lifting the cloth from the side with the filling.
Place the strudel on the baking tray or in a buttered pan grease it with the remaining butter and bake at 220 degrees for half an hour.
Sprinkle with powdered sugar and serve warm.
Very tasty when accompanied by whipped cream.
By Annemarie, tanguera (tango dancer) in Bolzano
Regional recipe from Südtirol.