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Apple strudel (3)


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250 g of whole wheat flour

1 ripe banana

3 tablespoons extra virgin olive oil


For the filling

wheat flour

.5 glass of Apple juice

.5 tablespoon barley malt


60 g raisins

2 kg apples

2 tablespoons barley malt


50 g pine nuts

150 grams of dried vegan cookies

grated rind of 1 lemon


Mix the flour, a little salt and arrange in fontana.

Mash with a fork to mash up banana and add it to the flour in with the oil.

Knead well, gradually adding water if necessary, until you have a soft, elastic dough.

Make a ball, grease it with some oil and let it stand for now, .5 Meanwhile soak the raisins after washing, Peel the apples and cut into slices, discarding the core.

Pour into a bowl, apples and raisins squeezed, add the malted barley, cinnamon, pine nuts, grated lemon zest, mix well and let steep.

Roll out the dough with a rolling pin on a floured dish towel and try to pull a very thin sheet, sprinkle 2/3 of the pastry with crushed biscuits and then pour the mixture previously left to macerate.

Get started then to roll the dough by lifting the cloth on the side with the filling, so that eventually it stays over the sheet that is not filled with fruit and seal the edges with a light finger pressure.

Put the strudel in oven at 220° c.

After approximately .5 hour, brush the pastry with the barley malt diluted Apple juice and let simmer for 15-20 minutes yet.

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Thanks to Mirka Baù

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