Strudel with nuts
Strudel di frutta secca
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For the dough:
500 g flour-100 g of malt-rice milk to taste-baking powder (cream of tartar)-sale
For the filling:
100 grams of walnuts-100 g almonds-100 g hazelnuts-150 gr raisins-apple juice-lemon zest
Prepare the dough with flour, yeast, malt and rice milk; roll out the dough so that it has a thickness of one centimeter.
Prepare the stuffing in this manner: soak for half an hour the raisins, chopped dried fruit, blend finely meanwhile rather then the raisins with apple juice; put everything--except the raisins-in a container and bring to a boil.
Remove from heat and, when it is lukewarm, add the raisins and leaving to cool.
Pour over pasta previously rolled out and roll up; put in a greased with oil and bake for one hour at moderate heat.
