6 to 8 servings
Ingredients for the dough:
200 gr. flour
80 ml warm water
20 ml. Extra Virgin Olive oil
½ teaspoon white vinegar
Pinch of salt
Put all of the ingredients together in a food processor. Mix well until a ball of dough is formed. Coat the ball of dough with some oil & let it rest between 2 warm plates (blocked from the air) for at least one hour
Ingredients for the filling:
8 to 10 apples, Golden, Pink Lady or any kind which are “ juicy”
30 ml. rum
50 gr. raisins soaked in the rum
40 gr. pine nuts
80 to100 gr. white sugar
100 gr. unsalted butter
50 gr bread crumbs
1 or 2 lemons yielding at least one teaspoon of lemon rind PLUS the lemon juice
1 1/2 teaspoons of cinnamon powder
In a small bowl, soak the raisins in the rum for at least ½ hour, then drain the rum and set the liquid aside for later use
Peel the apples and cut them into thin slices. Squeeze lemon juice over the apples , add the rum which was used to soak the raisins and add the lemon zest. Set aside for at least 10 minutes.
Mix the pine nuts, sugar and cinnamon in a bowl
Brown 60 gr. of butter and mix with the bread crumbs
Add everything into the apples
Roll out the dough to obtain a very thin sheet of pastry and lay it on a tea towel . The diameter of the pastry should be at least 50 cm. Pour the filling on the pastry. Drop small pieces of the remaining butter on the filling.
Roll the pastry into a jelly roll by lifting one side of the tea towel and using it as a guide. Once rolled, pinch the ends of the pastry so that filling will not escape.
Place the strudel on a cookie sheet which has been covered with a piece of parchment paper .
Brush the dough with a mixture of 2 teaspoons of melted butter & 2 teaspoons milk
If you wish, sprinkle some cane sugar over the strudel one half hour into the baking.
Preheat oven to 180C. Bake for approximately one hour.