Strudel di mele - Apple Strudel

For the pastry:

- 300 g white flour
- 50 g sugar
- 1 egg
- 1 spoonful olive oil DOP
- a pinch of salt and milk




For the filling:

- 1,5 kg Apples (better if Rennet)
- 50 g Sultanas
- 50 g Pine kernels
- 50 g Sugar
- Cinnamon

Make the pastry by amalgamating together all the ingredients into a soft but yielding mixture and using as much milk as necessary; leave to rest, wrapped in a cloth, for half an hour, then roll out the pastry very thin using the rolling pin. Place over it the peeled aplles in thin slices, together with the other ingredients; Roll up the pastry, now filled, taking care not to break it; you can use a cloth to help. Cook in a pre-heated oven for 45 min. after covering in knobs of butter and after brushing the borders with beaten egg yolk. From time to time moisten the strudel with the apples’ liquid. Serve cold, sliced and dusted with icing sugar.




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