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Dolomiti Apple Strudel

Serves:

4 people

Ingredients:

for the filling

4 apples peeled and sliced
1 tablespoon of sultana
4 teaspoons of brown sugar
the juice of 1 lemon
1 stick of cinnamon broken into two pieces
5-10 chopped cloves of walnuts

for the pastry mix
200 g of flour
50 g of butter (cubed; vegans can use margarine)
2 teaspoons of brown sugar
100 ml of cold water

Directions:

Mix well by hand all ingredients for the pastry mix. Refrigerate for 30 minutes then roll out into a large oval, as thin as you can manage. Spread the apples on top and roll up. Pinch both sides of the strudel and turn them in to resemble a gigantic croissant. Place on a baking tray lined with baking paper and bake at 180'C for almost one hour.

When the strudel is almost done the juices from the apples will start to come out: remove the strudel from the oven for 5 or 10 minutes (or until you are satisfied with it).

Alessandra

"This is my favourite apple strudel, once again from my book Sweet As..., page 20. I learned to make this from my mother, and I like it because it is 'rustic', not fancy like the patisseries' versions, and barely sweet: a real Dolomiti mountain food. In fact I prefer this to any other apple pie or cake or flan!"

Recipe courtesy of Alessandra Zecchini, from her blog 'Alessandra Zecchini'