Strudel with apples and pears
Instructions
Put the flour on the work surface, sprinkle with salt, add the butter and 1 egg ribbons.
Start intridere the ingredients with your fingertips, then knead the dough with your hands, combine 3 tablespoons more water.
Knead for a long time, pulling, riammassando, banging the pasta on the table until it is elastic, then make a dough, spennellatelo of melted butter and let it stand covered, for an hour at room temperature.
In the meantime wash the raisins in warm water, then put it in a bowl and add the rum, leaving it to soak.
Cut the bread into very fine crumbs.
Peel the fruit, cut into wedges and then sliced very thin.
Take the dough, place it on a floured cloth, pressatela a little with the rolling pin, then begin to pull it with the back of the hands, placed below the Browse, enlarged in all directions with the knuckles of your fingers and doing well careful not to break it.
The dough will become very thin, almost transparent (through a perfect strudel dough you should .
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read the newspaper) and form a large disc.
Spread bread crumbs on pasta, then the Apple slices alternated with those of PEAR, sprinkle the fruit with sugar, put over the drained from rum raisins, pine nuts and cinnamon pizzicone.
Leave free an edge of at least 2-3 cm all around.
Folded toward the Center, on the stuffing, the two side flaps, then helping you with the rolled pastry cloth, forming the strudel.
Bring it on buttered baking and spennellatelo with the remaining egg.
Let it cook for about 40 minutes at 180 degrees.
Serve warm.
