- 250 g 00 flour
- 140 g pine nuts
- 100 g raisins
- 100 g brown sugar
- 90 g breadcrumbs
- 60 g grappa
- 25 g seed oil (better than grape seeds)
- 4 g ground cinnamon
- 2 Granny Smith apples
- 2 lemons
- 1 Pink Lady apple
- 1 Renetta apple
- potato starch
- icing sugar
You do cool 125 g of water. Pour the flour into the mixer, 2 pinches of salt and 2⁄3 of the lukewarm water and begin to knead. As soon as the mixture "takes rope", that is, it acquires structure, add the seed oil flush and work first with the machine at idle speed, then at a faster speed.
work until the dough is homogeneous and elastic: beating it on the table will not have to "tear", otherwise work it again.
Pick it up ball, grease it with other seed oil and put it under an inverted bell-shaped pot. Let it rest for 30 minutes, heating the pan again, if needed.
FOR THE STUFFING
place soak the raisins.
Peel and slice the apples into very thin slices and collect them in a large bowl. Add the well-squeezed raisins, 60 g of brown sugar, a pinch of salt, the grappa and the grated zest of 2 lemons and mix everything.
saute in the meantime 50 g of breadcrumbs with 40 g of brown sugar, 60 g of butter and 4 g of cinnamon in a pan for 2-3 minutes, then add the rest of the breadcrumbs, not toasted.
toast pine nuts in the same pan, with a knob of butter, for 4-5 minutes (in this way they do not dehydrate too much and their aroma is fixed in the butter); mix butter and pine nuts with apples.
FOR THE STRUDEL
Roll out the dough, which must be very elastic, working on a clean cloth sprinkled with potato starch, first with the help of a rolling pin greased with oil, then with your hands, always abundantly greased with oil.
pull slowly and patiently, until it is so thin that it is almost transparent.
trimmed the dough at the edges, creating a large rectangle, then arrange the breadcrumbs in a strip, on the shorter side, remaining at least three fingers inside. Flatten it with a spatula.
squeeze well the apples, drain them and place them on the breadcrumbs. Compact them well with your hands.
only the apple sauce and mix it with 100 g of melted butter.
You do a small thickness with the dough, at the edge where you have placed the filling, then close it again, and then roll up the strudel with the help of the cloth, compacting it gradually with your hands, in a regular shape, with salami.
Cut the strudel according to the size of your pan (we have divided it into three 25 cm long loaves), sealing the dough in correspondence with the cuts.
Brush abundantly strudel with melted butter mixed with apple sauce. Brush again with more melted butter, then bake at 220 ° C.
bake continuing to sprinkle them with butter every time you see that the surface is no longer shiny, for about 20-25 minutes. Then sprinkle the strudel with icing sugar and cook for another 20 minutes.
Sfornateli and let them cool: only in this way will you be able to cut them without crumbling the dough, which has become, thanks to the repeatedly brushed butter, very crumbly and crunchy, like a sheet of pastry.