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Apple Strudel With White Wine, Italian

  • 250g Flour
  • 90g Butter
  • 500g Apples
  • 15g Sugar
  • Cinnamon
  • 1 small glass white wine
  • 1 pinch salt
  • 1 egg yolk
  • Powdered Sugar
  • The skin of one lemon, grated
Preparation Instructions

  1. Pour the flour on a clean work area (large cutting board) and press a hole in the middle. Pour the following ingredients into the hole: warm water, 60g "flaked" butter, an egg yolk and the pinch of salt.
  2. Mix the flour and the ingredients into a consistent dough (until the dough forms small bubbles). Form the dough into a ball and let it sit for 30 minutes.
  3. Spread a dish towel over your work area and dust it lightly with flour. Place the dough on the towel and roll it out as thin as possible with a rolling pin, and continue until the dough is almost transparent. Don't let it tear, though. Melt 1/3 of the butter and brush it onto the dough.
  4. Filling: Peal and cut the apples into thin slices. Add sugar, cinamon, white wine and grated lemon rind and cook until you have a thick, lumpy sauce. Set aside to cool. Spread cooled filling out evenly over the strudel dough.
  5. Using the towel as a guide, carefully roll up the strudel, and place on a greased cookie sheet and brush with melted butter.
  6. Place the strudel in a pre-heated oven and bake at 180 Celcius until golden brown. Sprinkle with powdered sugar and serve hot.

Contributed by, 2000

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