all started with a postcard that our friend Serena sent us from South Tyrol ... nooo not the usual landscape ...... print on glossy facade stands a good recipe, in a word Apfelstrudel! The thing that intrigued us is the mix of pasta, a thin paste, neutral, good for holding a fragrant stuffing. After some adjustments here and the recipe above is the result:
Ingredients:
to browse
250 g 00 flour 1 egg
a pinch of salt 3 tablespoons olive oil 3
1 tablespoon sugar
teaspoon of vanilla extract water
for the filling 1 kg of apples and a half
70 gr raisins 50 gr pine nuts 3 teaspoons cinnamon
rind of half a lemon 150 g butter 150 g
breadcrumbs
procedure
First prepare the dough, the flour and knead vigorously the other ingredients, adding enough water until dough is elastic and not sticky. Form a ball and put it to rest for 30 minutes.
So, we have plenty of time to peel the apples, cut into thin slices and arrange in a large bowl where you can add sugar, raisins, pine nuts, cinnamon and lemon peel. Mix well until the ingredients are well blended.
Meanwhile in a frying pan, melt the butter will do, in which toast the bread crumbs. Ready
all "components" (it is very Mazinga z), roll out the dough, very thin (like a sheet of paper) and disponiamola on parchment paper brush the inside surface with some melted butter. We cover the two-thirds, and finally with the breadcrumbs with the rest of ripening. Folded well outside corners and end with the remaining side of the sheet, folding it gently to keep it from breaking. If there's a bit of pasta, make decorative strips or small rosebuds.
A touch of oil d'oliva sulla superficie prima di informare per 40 minuti a 200 gradi.
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