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South Tyrolean apple strudel

Ingredients for dough:
150g breadcrumbs
250g flour
150g butter
1 egg
90g sugar 
2 dstspn oil EL
50 g raisins
1/16 l water
50 g pine nuts

 

Ingredients for filling:
a pinch of salt
1 kg apples (e.g. Gravensteiner or Golden Delicious)
100 g melted butter for brushing dough
cinnamon
lemon zest

 

Preparation:

Sieve flour onto a work surface and mix together with egg, salt and oil with one hand. With the other hand gradually add water until dough reaches the right consistency. Knead with both hands until dough is glossy. Form balls and allow to rest for half an hour. In the meantime, peel and de-core apples, chopping into fine slices. Brown breadcrumbs in butter. Roll out dough on a floured Cloth, place the backs of both hands underneath it and pull outwards from the middle until paper thin. Brush with some of the melted, lukewarm butter. Sprinkle 2/3 of the pastry with breadcrumbs and lay the apple, sugar, cinnamon, lemon zest, raisins and pine nuts on the pastry. Then tightly roll the strudel from the side with the filling on top by lifting up the cloth. Place on a greased baking tray, brush with the remaining butter and bake at 220 degrees (180 degrees in a fan oven) for about half an hour. Dust with icing sugar and serve when still warm.

Tip: very good with semi-whipped cream.

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