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!