Apple Strudel 1,2,3

1,2,3 Apple Strudel

1/2 cup sugar

1 stick plus 6 T. softened unsalted butter

2 cups flour

pinch of salt

1 t. vanilla

4 eggs

Filling:
6 apples, peeled and sliced thinly
3/4 cup finely grated breadcrumbs
1/3 cup sugar
1/4 cup toasted pine nuts
1/2 cup white raisins, soaked in rum
1/2 t. cinnamon
pinch of cloves
pinch of grated nutmeg

grated peel from 1/2 lemon

one beaten egg yolk to brush on dough

Blend the flour and butter in a food processor. Pulse until butter is broken up and mixed with flour (but don’t overmix or you’ll get a tough dough) Add the sugar and salt, then add eggs, one at a time, pulsing just enough to blend. (Alternately, mix everything in a mixer.) When everything is well blended, place the dough on a work surface. If the dough is too sticky to work, you need to a bit more flour, so just knead it in, but don’t overwork it. (I needed to add another 1/2 cup or so of flour). Wrap in plastic wrap and place in the refrigerator for at least 1/2 hour to make it easier to roll out.

On a floured surface, roll dough to about 12” x 9”. Transfer to a cookie sheet that’s been lined with parchment paper. Mix all the filling ingredients in a bowl and place in a line down the middle of the dough. Bring the long ends together, moistening the ends with water to help them stick.

Flip over onto another cookie sheet that’s been lined with parchment. Prick in several places to allow steam to escape. Brush with beaten egg yolk. Bake at 350 degrees for 45 minutes to 1 hour, turning the pan in the oven at the midway point.

In Italiano:

1,2,3 Apple Strudel

100 gr. zucchero

200 gr. burro

300 gr. farina 00

4 uova

un pizzico di sale

1 bustina zucchero vanigliato