For dough: 3 ¼ cups flour 1 egg ¾ teaspoon salt 1 ¼ teaspoons sugar ½ cup water For filling: 2 ¼ pounds apples ¾ cup breadcrumbs 3 ½ tablespoons butter 1 cup pine nuts 1/3 cup raisins grated lemon zest 2 teaspoons rum ½ cup sugar 1 pinch cinnamon sunflower seed oil as needed
On a work surface, make a well in the flour, add eggs and water in the center.
Add sugar and mix well. Add salt only at the end of the kneading process.
Form a smooth, firm dough. Step 4 Melt the butter in a pan, add breadcrumbs and brown.
Cut apples into pieces.
Add apples, half of the pine nuts, raisins, grated lemon zest, cinnamon, rum and sugar to the pan. Mix and set aside so flavors can incorporate.
Fold sides of dough over to completely cover the filling. Prick dough with fork, brush with oil and sprinkle with a handful of pine nuts. Bake strudel in a preheated 425°F oven for 40 minutes.
A timeless dessert with strong aromas, sweetness and spices that is never aggressive. We pair it with a Moscato rosé wine that is pale pink in color, delicate, pleasingly fragrant, sweet, full, appealing, perhaps with high alcohol content. Trentino Moscato Rosa D.O.C.
The filling must be made a few hours in advance so that it absorbs flavors. Seal the dough well and bake in a pre-heated oven.