Fuji Apple’s Strudel

Gli Ingredienti...

For the dough

  • 250 gr flour 00
  • 1 teaspoon oil
  • 1 pinch of salt
  • 160 g lukewarm water (or 130 grams Milk + 30 grams of water)
  • 20 g butter
  • 20 gr Dark Honey

For the stuffing

  • 1 kg apples fuji
  • Juice of 1 lemon
  • chopped zest of 1 lemon
  • 100 g Butter
  • 100 gr Sultana
  • Pine nuts (optional)
  • 50g Dark Rum
  • 250 gr Cane Sugar
  • 30 gr Thyme honey
  • 2 teaspoons cinnamon
  • 20 g breadcrumbs
  • Powdered sugar q.s.

Preparare L'impasto

Pouring into the jug milk, water and butter.
Add the remaining ingredients and knead it all.
Transfer the dough into a bowl, cover with plastic wrap and let rest in refrigerator.

pasta

Preparare Il Ripieno

Put the raisins soaked in rum. Peel the apples, make thin slices and sprinkle with lemon juice and chopped zest, adding sugar, honey and drained raisins. Tosta in a pan bread crumbs with the butter, add sugar to taste. The mixture should be well toasted but not too much (breadcrumbs serves at the end not to be too wet the strudel).
Remove the dough from the refrigerator and spread it on a sheet of lightly floured parchment paper, brushing the surface with melted butter. Sprinkle the dough with toasted breadcrumbs and then you have the apple filling. Roll up the dough, being careful not to break it.
Close well the end, brush the surface of the strudel with a little ‘of melted butter, and drill cuttings to the surface.
Bake at 180 ° for a time which can vary from 30 minutes up to a maximum of 1 hour (depends on how your oven bakes).
Remove from oven strudel, do it to cool and serve cut into slices with a sprinkling of powdered sugar.