🤩🤩 Caramelized apple strudel 🤤🤤 

Directly from South Tyrol, the cook engages in the preparation of a typical dessert of the Alps and, in general, of Central Europe; A flag of Montana pastry. Let's see how to prepare traditional apple strudel.

Ingredients

160 g flour

50 g water

1 egg

1 tablespoon sunflower oil

salt

5 apples

4 tablespoons sugar

50 g raisins

40 g pine nuts

3 tablespoons rum

1 lemon zest

1 teaspoon cinnamon

50 g butter

80 g breadcrumbs

icing sugar

PROCEDURE

We peel the apples (preferably golden and old), deprive them of the core and cut them into small cubes. We put them in a bowl and add the sugar, cinnamon, grated lemon zest, raisins previously soaked in rum. We stir and leave to macerate. We toast the pine nuts in a pan, without adding anything else. Separately, melt the butter. We prepare the dough: we arrange the flour in a fountain, inside a bowl. We put in the middle the whole egg, water, seed oil, a pinch of salt and begin to knead with a fork, then with your hands, until you get a smooth and elastic dough. We wrap in plastic wrap and let stand for at least half an hour. With a rolling pin, we roll out the dough on a floured cloth: we must obtain a very thin, even transparent veil. Brush all the dough with melted butter (keep some aside). Sprinkle with breadcrumbs and spread over the seasoned apples, draining them before their juice. We finish with the toasted pine nuts. With the help of the cloth, we roll the dough on the filling, tight. Brush the strudel with the remaining melted butter and bake in a hot and static oven at 180 °C for 20 minutes; lower to 170 °C and cook for another 20-30 minutes.