Strudel

Ingredients

• g reinette apples (or other tender good-quality apples)
• g flour
• g butter
• g currants (uva di Corinto / sultanina)
• g powdered sugar
• lemon lemon zest
• pinches ground cinnamon
• milk
• egg
• pinch salt

Instructions

1. Make a firm dough: slake 250 g flour with warm milk, a walnut of butter, an egg and a pinch of salt; rest it a little.
2. Roll the dough into a very thin sheet (like taglierini). Leaving the edges bare, spread over it 500 g peeled, cored, thinly sliced apples.
3. Scatter over the apples 85 g currants, the zest of one lemon, 2-3 pinches cinnamon, 85 g powdered sugar, and most of 100 g melted butter (reserve a little).
4. Roll the sheet up into a filled log and fit it into a buttered copper baking dish, curving it to the dish.
5. Brush the outside with the reserved butter and bake.