Strudel (2)

Put the flour in a bowl and bring to a boil a cup of water with 2 tablespoons of olive oil and a pinch of salt, then pour boiling again on flour.

Mix well and, when it is cool, knead with your hands.

You rest the dough (which will have taken a fairly unusual consistency) for half an hour; lay on the table a clean kitchen towel and sprinkle flour, lie above the dough with your hands: it must be thin enough.

Pour over the fruit cut into pieces, raisins soaked and walnuts or almonds, add a pinch of salt.

Now, helping lift the dust cloth from one end, roll the dough over itself and seal the edges with a fork.

Place the strudel on a baking tray with wax paper much delicacy and making sure that the closure of the roll is pointing upwards.

Make some hole on top and bake in the oven for about 40 minutes.

Dissolve a little corn malt syrup in a glass of water with which spennellerete the sweet just removed from the oven, for polishing it.

Let cool thoroughly before eating it.