Italian Apple Strudel (Strudel di Mele)

MAKE THE DOUGH

1. To prepare the Italian apple strudel, start with the dough. In a bowl, put the sifted flour and a pinch of salt. Then add the egg and water.
2. Start kneading with your hands.
3. Then add the vegetable oil as well and knead the dough once more.
4. Transfer the dough to a work surface and continue to knead until smooth and homogeneous. The dough should be quite soft and elastic; if it feels sticky, you can add another tablespoon of flour. Place the dough in the bowl and cover with plastic wrap. Let the dough rest at room temperature for 30 minutes.

MAKE THE FILLING

1. While the dough is resting, prepare the filling: melt the butter in a frying pan. Add the breadcrumbs to the pan with the melted butter, mixing well. Toast for 2-3 minutes, stirring occasionally.
2. Toast the pine nuts in a separate pan: 2-3 minutes over medium heat, stirring constantly. Then grate the lemon zest.
3. Finally, soak the raisins in warm water in a glass. If you like, you can use rum or grappa instead of water to soften the raisins (optional).
4. Peel the apples and cut them into thin slices or cubes, whichever you prefer. I prefer the cubes. Add the sugar and mix well. Then add the cinnamon and grated lemon zest.
5. Finally, add the toasted pine nuts and raisins, well drained and squeezed. Mix thoroughly and set aside.

MAKE ITALIAN APPLE STRUDEL

1. At the end of the resting time, place a lightly floured dishcloth on the pastry board. Place the dough on top of the cloth. Roll out the dough until you have a very thin rectangle of dough (about 35x45 cm/13x17 inches).
2. Spread the toasted breadcrumbs evenly over the rolled out dough.
3. At this point, add the apple filling. Spread the mixture well over the surface of the dough.
4. Roll up the longest part of the strudel. Be careful not to break the dough. Use the tea towel it was laid on to help. Seal the short sides of the strudel as well to keep the filling from spilling out during baking.
5. Place the strudel on a baking sheet lined with parchment paper with the sealed side down. Brush with melted butter before baking.
6. Bake the strudel in a static preheated oven at 190°C (374°F) for about 40 minutes.
7. Remove the strudel from the oven and let it rest for a while (about 30 minutes), so that the ingredients release all their flavor and the dough reaches the right consistency, being then easy to cut.
8. Sprinkle with powdered sugar, cut into slices and serve warm.