Strudel is not something you would think of as Italian, but in the northern region it is! In a part of Italy that was once Austria, we learned how to make the perfect apple strudel. Try it and enjoy!
3 or 4 apples (peeled and sliced thinly)
The lemon peel and lemon juice of one lemon (peel grated)
1/4 cup pine nuts
1/4 cup raisins
1/3 cup granulated sugar
1 teaspoon cinnamon
2 teaspoons rum
1/4 cup biscotti (crushed)
1 egg (beaten)
Phyllo dough (store-bought or you can make your own dough)
Mix all ingredients except egg and dough all together in a bowl. Roll out the dough onto a floured surface into a symmetrical shape. Place the apple mixture onto the middle of the dough and spread, leaving room to fold up the sides. Fold two opposite edges up about one inch and spread egg mixture on edges. Fold the other two edges in, making sure that the whole apple mixture is covered and using the egg mixture between pieces of dough (for stickiness). Cover the whole surface with the egg mixture and sprinkle sugar on top (makes the surface crunchy after baking). Poke a few small slits into the surface of the pastry. Bake at 300 degrees F for 25 minutes or until cooked. If desired sprinkle with powdered sugar before serving.
Before baking the final product should look similar to this: