Umbrian Strudel (Rocciata Di Assisi)

Yield: 12 slices

Ingredients:

Fruit

• 4 Honeycrisp apples, peeled
• 1 lemon, juice and zest, divided
• ¼ cup (60 ml) sugar
• ½ cup (120 ml) chopped walnuts
• ½ cup (120 ml) peeled, chopped almonds
• ½ cup (120 ml) raisins
• ½ cup (120 ml) diced dry figs
• ¼ cup (60 ml) Vin Santo (or substitute with ice wine or sherry)
• 1 teaspoon (5 ml) cinnamon
• 2 teaspoons (10 ml) fennel seeds
• ½ teaspoon (2.5ml) salt

Pastry

• 3 cups (710 ml) flour, plus more if required
• ½ teaspoon (5 ml) salt
• 2 tablespoons (30 ml) sugar, plus more for sprinkling
• ½ cup (120 ml) olive oil, plus extra for brushing
• ½ – ¾ cup (120 ml -180 ml) cold water
• 1 egg, for egg wash
• 1 teaspoon (5 ml) water, for egg wash

Method:

For the fruit, thinly slice apples, then toss with lemon juice and sugar.

Combine chopped walnuts, chopped almonds, raisins, figs, Vin Santo, lemon zest, cinnamon, fennel seeds, and salt in a large bowl.

Fold in apples, cover bowl, then set aside while you create the pastry dough.

For the pastry, combine flour with salt and 2 tablespoons (30 ml) sugar and pour in a mound on work surface.

Create a well in the flour. Pour olive oil and ¼ cup (60 ml) water into the well and slowly incorporate until a dough forms.

Knead dough until firm but supple in texture, adding more water or flour if required.

Form dough into a disc, cover in plastic wrap, and set aside to rest for 30 minutes.

For the strudel, Preheat oven to 350 F (175 C).

Transfer dough to a lightly floured work surface.

Roll dough out to roughly a 12- x 18-inch (30 x 46 cm) sheet. Slice off rough ends to create a rectangle.

Brush dough with olive oil and sprinkle with sugar.

Place fruit mixture in a wide line that runs lengthwise down the centre of the dough, leaving 1-2 inches (2.5 – 5 cm) of border on either side.

Roll dough up lengthwise around the fruit, dabbing the edges with oil to secure.

Carefully transfer roll to a parchment paper-covered baking sheet. Shape the dough into a round ring, using more oil where the two ends meet to secure.

Whisk egg and water in a small bowl to make an egg wash.

Brush the entire ring with egg wash, then dust with sugar.

Bake for 40-50 minutes or until golden and slightly crispy.

Remove from heat and set aside to cool slightly.

Slice into pieces and dust with icing sugar before serving.

Buon appetito!