APPLE STRUDEL

FOR THE DOUGH:

• 2 cups (250 g) all-purpose flour
• 2/3 cup (150 ml) water
• 4 tbsp. (20 ml) extra-virgin olive oil
• Pinch salt

FOR THE FILLING:

• 1 3/4 lbs. (800 g) apples
• 3 1/2 oz. (100 g) raisins
• 3 1/2 oz. (100 g) pine nuts, or about 2/3 cup
• 1/2 stick (57 g) unsalted butter
• 2-3 1/2 oz. (57-100 g) breadcrumbs, or 1/2-1 cup
• Cinnamon, as needed

FOR DECORATING:

• 1 large egg
• Confectioners’ sugar, as needed

INSTRUCTIONS:

• MAKE THE DOUGH: Mix the flour with the water, oil, and salt on a work surface and knead until the dough is smooth and homogeneous. Form it into a ball, cover with plastic wrap, and let rest for at least 30 minutes.

• PREPARE THE FILLING: Peel and slice the apples. Soak the raisins in a bowl of lukewarm water for 15 minutes; then drain the raisins and press to remove excess water. Melt the butter in a large skillet. Add the apple slices, raisins, pine nuts, and a pinch of cinnamon. Stir in enough breadcrumbs to reach your desired filling consistency.

• HEAT THE OVEN: Heat the oven to 350°F (180°C) and line a baking sheet with parchment.

• ASSEMBLE THE STRUDEL: With the back of your hands, stretch the dough into a thin sheet on a lightly floured work surface. Spoon the filling along the long side of the pastry, leaving a 2 inches (few cm) border, and roll it up, making sure it is well-sealed by pressing down along the edges with your fingers and curling up the two ends.

• DECORATE AND BAKE: In a small bowl, lightly beat the egg with a fork. Brush the strudel with the egg. Set it on the prepared baking sheet and bake for about 20 minutes. A few minutes before it is done, dust with powdered sugar and finish baking. Serve with whipped cream, if you like.