Apricot strudel
Instructions
Place the flour and the egg shell, add 50 g of sugar, 80 g of melted butter, a pinch of salt and a little water.
Knead until elastic dough; Let it rest for half an hour.
Roll out the dough into a rectangular, thin pastry; you have on one side the sliced apricots, sprinkle with the remaining sugar and wrap the dough with salami.
Close the ends.
Brush surface with melted butter, place the strudel on buttered plate and cook in the oven at 220 degrees for about an hour.
Accompanying wines: Alto Adige Moscato Giallo DOC, Colli Orientali Del Friuli Verduzzo WINE DOC, Malvasia Delle Lipari "Dolce Naturale" DOC.
