Strudel Di Mele recipe (Pie)
1 hour before making the strudel, soak the raisins into the glass of rum. After 1 hour, separate the raisins from the rum. Put the raisins into a small container and set aside. Peel and slice the apples. Put the slices into a large bowl. Add some lemon juice and mix to distribute the lemon juice all over the apple slices. Add the raisins, pine kernels, orange zest, cinnamon, sugar, apricot preserve, 3 dessert spoons of rum. Mix everything together.
Cover the bowl and set it aside in the refrigerator.
Put the butter into a pan over a medium heat. Add the breadcrumbs and toast for few minutes until lightly brown.
Put the breadcrumbs into a small bowl to cool down.
Unroll the pastry about 2 mm thick. Drag the sheet over a tea towel and give it a gentle stretch using your hands. Then cut the border with a pastry wheel, just to give the sheet a decent rectangular shape, Spread the breadcrumbs over the pastry sheet. Take the large bowl from the refrigerator and put the contents in the centre of the pastry sheet. Fold one side of the sheet over the filling. This operation will be easier if you help yourself lifting the tea towel from its corners and folding it towards the center of the pastry sheet. Do the same with the opposite side. Take a large tray and cover its bottom with a layer of baking paper. Brush the paper with melted butter.
Beat the egg yolk and milk with a fork. Brush the egg batter all over the strudel.
Cover the tray with foil, try to keep the area in the centreer lifted. The foil will protect the strudel from burning during the first stage of cooking. Now, put the tray in the oven and cook for 30 minutes.
After that, take the tray out of the oven and remove the foil. Put the tray back in the oven and cook for another 15 minutes. Set the strudel onto a wire rack to cool down. Cut a slice and put the slice onto a plate. Garnish with some icing sugar.
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