Apple Strudel

Step 1

On a work surface, knead 2 cups of flour with a pinch of salt and 1 teaspoon of sugar, the butter, softened and cut in pieces, the egg and a little warm water. Knead throughly and vigorously to make a fairly soft dough. When it is smooth, elastic and even, cover and let it rest in a warm place for at least 30 minutes.

Step 2

In the meantime, peel and thinly slice the apples, melt 4 tablespoons of butter and fry 3 ounces of breadcrumbs in the butter; soak the raisins. Roll out the dough on a floured cloth, first with a rolling pin and then by stretching it with the back of your hands and your knuckles, moving in all directions; the dough should become very thin, practically transparent. Brush with 4 tablespoons of butter, then sprinkle with the fried breadcrumbs; on top of this, lay the apples slices flat, along with the drained raisins, pine nuts, grated lemon zest, cinnamon and granulated sugar and a few pats of butter.

Step 3

Using the cloth, roll up the dessert with the filling inside. Press the ends closed with your fingers, transfer the strudel, bent into a U shape, to a buttered baking sheet, brush with egg yolk and bake at 375°F for about 1 hour. Serve warm or cold, dusted with powdered sugar.