Apple strudel

Apple strudel is a classic dessert of the mountain regions, South Tyrol in particular. An intoxicating dish that evokes home and first cold snap of winter, much loved by children because it contains a fruit which never fails to please - the apple. This version also includes a bit of dried fruit, a dusting of cinnamon and some jam, but if you wish you can change the contents according to taste, adding other ingredients such as chocolate, berries, peanuts etc. The outcome will be delicious. Needless to say it will disappear in seconds! Strudel is always enjoyable: the day seems less tiring after a nice slice for breakfast; it’s lovely for tea, while sipping a cup of tea or coffee; and as a dessert at a dinner party where it will impress your guests. And now it's our turn, let’s make this fantastic dessert together: apple strudel, a recipe just for you...

Melt the butter in a bain marie and put the raisins to soak in warm water. Arrange the flour so as to form a well in the middle, place a lightly beaten egg in the centre, a pinch of salt, 80g of melted butter and a tablespoon of warm water. Knead until you have a smooth yellow dough. Let it stand for an hour, after which time roll out the dough into a thin sheet on a lightly floured cloth. Brush the pastry with 30 g of melted butter. Arrange the thinly sliced apples on the pastry and sprinkle over the cinnamon, always leaving 3 or 4 cm of free space around the edge. Add the raisins and pine nuts. Cover with sugar mixed with grated lemon zest. Fold in the edges to hold back the filling, then roll the strudel up with the aid of the cloth. Place it on a baking tray lined with baking parchment and brush with the remaining melted butter. Bake the apple strudel for about 35 minutes at 200°C. Let it cool and sprinkle with icing sugar.