For the strudel of apples there are many many versions, both as regards the pasta, both as regards the filling; the pastry original, however, remains the best, crispy and especially lightweight, made with just flour, lukewarm water and oil.

The Browse

Ingredients

250 gr of white flour
1 pinch of salt
150 cc lukewarm water
20 g of vegetable oil (corn)

30 g white flour (for dusting cloth)
5 g of vegetable oil (to grease the loaf of dough worked)


Sift the flour to give her air, put into a bowl, add a pinch of salt, make a dimple in the middle and pour 'oil seeds (oil better than normal since odorless, and better than butter, because it makes the 'food processor, allowing a run thin without breaking), and then slowly add the' warm water (I recommend about 35 °, in fact, if the dough keeps this temperature, the circulation of the dough is much easier)

Processing of Browse:
Mix the dough by lifting the flour with a knife, so combining oil and water. Continue to raise the dough without turning, until you form a soft dough, then knead with your fingers (not your hands), for about 20 minutes.
When the dough no longer appiccicherà, flouring the work surface and begin to work the dough (as is done for the bread), often violently throwing it on the shelf. The mixture should be pretty smooth and not have to attack to the table.
At this point you can 'make the dough rest for 30 minutes, placing it at the center of a large oiled paper or a tablecloth, previously sprinkled with flour. It 'important to grease the ball with the oil and cover with a warmed bowl (the bowl, pour in boiling water, wait a while', throw it away and dry it before you cover the dough).

(While the dough rests turn the oven to 180 degrees and start preparing the filling)

After having made her begin to pull to stand with their hands over the floured tablecloth, giving a rectangular, long and narrow. Roll out by scraping the back of the dough between floured hands and the cloth, starting from the center toward the edges, making the dough very thin as paper (careful not to break).

After lying on the cutting edge, which is more often, and begin to place the filling on the dough, rincalzando the edges a few inches above the filling (apple strudel will be, once rolled up, no longer than 45 cm) . Gently lift the edge of the cloth and roll the dough with your hands without touching it, then grab the tablecloth to the ends, lift and slide the strudel on baking tray, protected by a sheet of parchment paper.

The filling:

Ingredients:
1.5 kg of apples or apple peel yellow or yellow-red
2 tablespoons rum
60 grams of raisins
120 grams of sugar
100 gr of breadcrumbs
60 g of butter
1 lemon
2 cinnamon sticks, pulverized
6 tablespoons apricot jam
icing sugar

While the dough rests, soak the raisins in warm water. Brown the bread crumbs in butter previously melted in a pan.
Remove the cores apples, peel and slice not too thin, put them in a bowl and add 60 grams of sugar, 2 tablespoons of rum and lemon juice to prevent oxidation, stir and let stand. Grate the rind of the lemon, being careful to grate the white interior. Soak the raisins.
Once stretched the dough, spread on it, in the following order: bread crumbs, apples (without liquid), sugar (60 grams), apricot jam, cinnamon, lemon and raisins.

Begin to roll as explained in the working of the dough.
Bake at 180 degrees for 45 minutes and serve warm.

Cooking:

The oven should be switched on when it starts the rest of 30 minutes of the pasta, by setting the thermostat to 180 °. The strudel is baked right up to the horseshoe, being careful not to break during the maneuver.

The cooking time varies from 45 to 60 minutes depending on the filling. Pull it out when it will be well colored, and half cooked, brush it with an emulsion of water and salt.
Serve warm, perhaps with a sprinkle of powdered sugar.