Trentino strudel

I made a recipe from Giovanni Gandino fans club on Facebook. The baking master shared video recipes during Covid 19 lockdown to keep us company. Delicious: I love shortcrust strudel, still lovely after a couple of days if any remains!

INGREDIENTS

PASTRY

250 G ITALIAN 00 FLOUR

125 G BUTTER

125 G ICING SUGAR

1/2 LEMON, GRATED ZEST

1 TABLESPOON MILK

1 EGG

10 G BAKING POWDER

1 PINCH SALT

20 G MELTED BUTTER TO BRUSH

FILLING

3 TRENTINO APPLES

50 G SUGAR

50 G BREADCRUMBS

40 G SULTANAS, I used 60 g

20 G PINE NUTS

20 ML RUM OR GRAPPA

10 G CINNAMON, I used 6 g as the suggested amount seemed excessive

1/2 LEMON, ZEST AND JUICE

I sift flour and baking powder and add butter in a bowl.

I rub into sandy crumbs and add salt.

Icing sugar.

Egg, grated half-lemon zest and tablespoon milk.

I mix quickly, flatten a block, wrap and refrigerate an hour.

I peel and dice apples into a bowl with half the lemon juice to prevent browning.

I add mixed sugar and cinnamon, half-lemon zest and breadcrumbs.

I add sultanas soaked in lukewarm water and squeezed.

Pine nuts toasted briefly.

I mix well.

I roll pastry about 3/4 mm thick on parchment into a rectangle, mine 38x28, and put filling in the centre.

I roll halfway.

I close, leaving seam underneath.

I brush melted butter.

I bake at 180°C for 30 minutes until golden, cool slightly and dust with icing sugar.

Delicious!