Apple Strudel with Pine Nuts

Sift 250 g of flour onto a baking board and make a bulge in the middle. Add salt, 100 g soft butter and 125 ml lukewarm milk and knead everything together into a dough. The longer, the better.

Beat the dough with a lot of vigor on the baking board until it is smooth and elastic. Then shape into a ball and brush with oil.

Peel, core and finely slice 2 kg of tart apples (Cox Orange). Add 200 g raisins, washed and dried, 80 g pine nuts, 70 g sugar, a teaspoon of cinnamon and a tablespoon of rum.

Roll out the dough on a floured large kitchen towel as far as possible.

From the center, pull it over the backs of both hands so that it becomes evenly thin. Make sure that there are no holes in the dough, but that you can read a newspaper through it.

Bake at about 200 °C for about 45 minutes until golden brown. Then dust the strudel with powdered sugar.

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