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Umbrian strudel
Ingredients
- 4 Honeycrisp apples, peeled
- Juice of 1 lemon
- 1/4 cup (60 milliliters) sugar
- 1/2 cup (120 milliliters) chopped walnuts
- 1/2 cup (120 milliliters) peeled, chopped almonds
- 1/2 cup (120 milliliters) raisins
- 1/2 cup (120 milliliters) diced, dry figs
- 1/4 cup (60 milliliters) Vin Santo (or substitute with ice wine or sherry)
- Zest of 1 lemon
- 1 teaspoon (5 milliliters) cinnamon
- 2 teaspoons (10 milliliters) fennel seeds
- 1/2 teaspoon (2.5 milliliters) salt
Pastry:
- 3 cups (720 milliliters) flour, plus more if required
- 1/2 teaspoon (5 milliliters) salt
- 2 tablespoons (30 milliliters) sugar, plus more for sprinkling
- 1/2 cup (120 milliliters) olive oil, plus extra for brushing
- 1/2 - 3/4 cup (120 milliliters -180 milliliters) cold water
- 1 egg, for egg wash
- 1 teaspoon (5 milliliters) water, for egg wash
Directions
For the fruit:
- Thinly slice apples, then toss with lemon juice and sugar. Combine chopped walnuts, chopped almonds, raisins, figs, Vin Santo, lemon zest, cinnamon, fennel seeds, and salt in a large bowl. Fold in apples, cover bowl, then set aside while you create the pastry dough.
For the pastry:
- Combine flour with salt and two tablespoons (30 milliliters) sugar and pour in a mound on work surface. Create a well in the flour. Pour olive oil and 1/4 cup (60 milliliters) of water into the well and slowly incorporate until a dough forms. Knead dough until firm but supple in texture, adding more water or flour if required. Form dough into a disk, cover in plastic wrap, and set aside to rest for 30 minutes.
- Preheat oven to 350 F (175 C).
To combine:
- Transfer dough to work surface lightly dusted with flour. Roll dough out to roughly a 30 x 46 centimeter sheet. Slice off rough ends to create a rectangle. Brush dough with olive oil and sprinkle with sugar. Place fruit mixture in a wide line that runs lengthwise down the centre of the dough, leaving 2.5 - five centimeters of border on either side. Roll dough up lengthwise around the fruit, dabbing the edges with oil to secure.
- Carefully transfer roll to a parchment paper-covered baking sheet. Shape the dough into a round ring, using more oil where the two ends meet to secure.
- Whisk egg and water in a small bowl to make an egg wash. Brush the entire ring with egg wash, then dust with sugar. Bake for 40-50 minutes or until golden and slightly crispy. Remove from heat and set aside to cool slightly.
- Slice into pieces and dust with icing sugar before serving.
Buon appetito!
