Classic apple strudel

Rinse the raisins in hot water, drain well and keep 20 minutes to soak in rum. Drain, squeeze it and keep the remaining rum. Toasted pine nuts for 3 minutes to fire in a non-stick frying pan cake, stirring constantly with a wooden spoon. Grate the zest of the Orange and lemon, after having washed and dried.

Peel apples, remove the cores and cut them into thin slices. Dissolve 50 g of butter in a pan, add the sliced apples, Cook to fire quick mixing them gently with a wooden spoon. Sprinkle with sugar, let it dissolve over medium heat for 5 minutes.

Pour into the pan the rum, turn off the heat after 10 seconds. Sprinkle with the breadcrumbs and cinnamon. Add raisins, pine nuts and orange zest, stir gently. Place the towel on which it is resting the dough so that the shorter sides of the rectangle are in front of you, spread the filling on the buttered dough, leaving 3 cm from the edges. Roll up the dough without touching it with your hands, using the cloth.

Form a long narrow roll. Fold the shorter end the 2 dough filled from the filling, forming a sort of package. Mash with your fingers to close it well.

Heat the oven to 200°; cover with a sheet of baking paper a plaque. Place the strudel. Dissolve one minute 50 g butter sweet, spennellatene focus a bit on the surface of the cake. Place the plate at mid-height of the oven. Cook 20 minutes 2/3 times brushed with butter.

Lower the oven to 180°, bake 40 minutes more.

Remove the cake from the oven, place it on a platter lift service with 2 scoops. Spolverizzatelo with icing sugar dropped by a thick-meshed strainer.