Strudel Di Mele

Ingredients

All-purpose flour

2 cups

Unsalted butter

1/2 cup, chilled and cut into small pieces

Salt

1/4 teaspoon

Ice water

1/4 cup

Egg

1, beaten (for egg wash)

Granulated sugar

1/2 cup

Cinnamon

1 teaspoon

Lemon zest

1 teaspoon

Apples

4 cups, peeled, cored, and sliced (about 4 medium apples)

Instructions

1. In a large bowl, combine the flour and salt. Add the chilled butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, stirring gently until the dough comes together. Form it into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. Preheat the oven to 375°F (190°C).
4. In a separate bowl, combine the sliced apples with granulated sugar, cinnamon, and lemon zest. Toss well to coat the apples evenly.
5. On a lightly floured surface, roll out the dough into a large rectangle, about 1/8-inch thick. Make sure to keep the edges uniform.
6. Spread the apple mixture evenly over the dough, leaving a 1-inch border around the edges.
7. Starting from one of the long sides, carefully roll the dough to form a log, pinching the ends to seal tightly.
8. Transfer the strudel to a baking sheet lined with parchment paper. Brush the top with the beaten egg for a beautiful golden finish.
9. Bake for 45 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for about 10 minutes before slicing and serving.