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Apple strudel

One of Italy’s most famous desserts.

Friuli Venezia Giulia region is the home of apple strudel.

Preparation and ingredients:

Prepare the pastry by sifting 250 g flour on a work surface.
Add 1 egg, salt, oil and a little water to bind the pastry until it forms a smooth ball of dough.
Oil it lightly and leave to rest.
Meanwhile mix 2 kg sliced apples with 150g pinenuts, 30 g cinnamon, 300 g sugar and a sprinkling of fine breadcrumbs.
Roll out the pastry, cover with the filling and roll up and place on a baking tray.
Brush the surface with beaten egg and cook in a moderate oven for 30 mins.
When cold, sprinkle abundantly with sifted icing sugar.

Strudel is usually served with hot tea; especially good are aromatic teas.

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