Apple Strudel
Preparation: 50 minutes.
Cooking time: 50 minutes
300 g white flour, 1 whole egg and 1 yoke, 100 g butter, 3 dessert spoons of sugar, ½ glass milk, 50 g sultanas, 6 apples, 1 pinch of salt, pine nuts, ground cinnamon
Place the flour on the pastry board with 50 g of softened butter, l the whole egg, salt and tepid milk, work with fingers until a soft ball of dough is obtained. Leave to rest for 15 mins. Roll out the pastry as thinly as possible and place it on a tea-towel, place the thinly sliced apples onto it leaving a 3 centimetre border free. Add the sultanas, pine nuts, two dessert spoons of sugar, and remaining butter (in little knobs) and sprinkle with cinnamon.
Carefully raise the edge of the tea-towel and form the dough into a thick roll, squeezing it slightly, and seal the ends. Place the roll on a greased and floured baking sheet, brush it with the egg yoke and bake it in a hot oven for about 50 minutes.
Consorzio la Trentina S.C.C. - Organizzazione Produttori - Via Brennero, 322 - 38121 Trento, Italia
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Project by: Plus & Invisible Site