Trentino Strudel

Hi to every unpaid cooks (like me),

It's a fairly time that I don't post a cuisine receipt then here I am!
This time, like the last one, I will suggest you a secret Miorelli's family receipt the G.'s strudel (Is my grandmother). The very first strudel that I had ever appreciate!
First of all let's start with ingredients for the compound, that will bring to a pastry called pasta matta (crazy pastry), and the strudel: (For two strudel)

• one egg
• one spoon (of soup) of sugar
• about 300 gr. of flour
• one spoon (of soup) of olive's oil (better if it is extravergine)
• about 15 cl. of milk
• a little bit of salt
  
• walnut or pine nut (quantity to your taste)
  
• currant or raisin (quantity to your taste)
• about 1 kg of apples
• cinnamon or grated rind of lemon
• little bit of grated dry bread or dry biscuit
  

Let's pass now to the procedure:

1. Whisk in large terrine or bowl with a fork egg, salt, sugar, milk and oil until the dough is "homogeneous"
   
2. Add flour (not all 300gr.) until it became rather compact. It must remove by itself from the bowl then put the dough on a worktop it with flour until it do not stick on it. Now you have obtain the pastry!
   
3. Cover it with the bowl at least 1-2 hours
   
4. While you are waiting skin the apples and slice it then cover with two or three spoon of sugar then take the walnuts mince it
   
5. Take the pastry and divide it in two equal pieces then with a rolling pin stretch it. The shape must be circular one. The compound must be thin! thinner it is better will result the strudel!
6. Put a little bit of dry grated bread on the stretch pastry and then take the apple's slice hold and drip it then put randomly on it the pastry must be almost cover; add walnuts, raisin and cinnamon
   
7. Roll on itself the "thing" :-) obtained in 6. until it is completely off then put on the top a little bit of butter then take it and put in oven for 30 minutes at 160 °C
8. If do you like, when it's going to be cold, put some icing sugar.
9. Finally you can relish your work of art's cuisine!!!

I hope that I was clear in this pseudo cuisine receipt, I will be helpful for any clarification! Right now I thing that my strudel is over... this afternoon or this evening I'll do it thus my tomorrow morning will be more sweeter!!!
I hope that you enjoy and intrigue!
Good bye to every one,

Mio

PS: This receipt is for typical Trentino- Alto Adige strudel not the other one!!! Unfortunately I haven't pictures of it, maybe in the future I'll add it to this post.