- 500 g of flour
- 100 g of soft butter or vegetable oil
- 2 eggs
- a pinch of salt
- 1 heaping tablespoon of sugar
- 12 heaping tablespoons of lukewarm water
- 1 kg of apples (preferably Renette)
- juice of 1 lemon
- 100 g of sultana raisins
- 50 g of pine nuts
- milk, as needed
- powdered sugar
Preparation time: 1 hour
METHOD:
In a bowl or on a work surface, mix all the ingredients by hand, gradually adding the water until the dough becomes elastic.
Form the dough into a ball or a small loaf and let it rest in the fridge for about half an hour.
In the meantime, peel the apples and cut them into moderately sized chunks; place them in a bowl, drizzle with lemon juice, and sprinkle with cinnamon.
Then, if desired, add some sultana raisins and pine nuts (or other dried fruit).
Take the dough out of the fridge and roll it out on a floured surface with a rolling pin, forming two rectangles (in this case, it will make two strudels); fill the strudels and seal the ends. Brush with milk and sugar.
Bake at 190°C (375°F) for about half an hour, or until the surface is golden brown.
Sprinkle with powdered sugar and serve while still warm.
