Ingredients (6 people):
• Puff Pastry
• 450 g organic apples
• 45 g sultanas
• 15 g pine nuts
• 15 g bread crums
• 20 g organic sugar
• 1 teaspoon organic lemon juice
• Egg yolk (later used for glaze)
• Le Spiritose di Bologna Cinnamon and Clove Wine Jelly
• Icing sugar to dust
Soak the sultanas for two hours in warm water. Peel, slice and dice (in uniform cubes) the apples. Mix apples with sugar and organic lemon juice and leave aside for one hour and once they have rested remove the resulting liquid. Remove the sultanas from the water they were soaking in and drain them dry, adding them to the apples, pine nuts, and bread crums, taking care to mix them well. Lay the puff pastry onto a clean surface with baking paper, evenly spread the filling ontop of the pastry, roll it and close the edges. Brush the egg yolk onto the Apple Strudel and bake for 25 minutes at 180 degrees. Once cooked and cooled, lightly dust the Apple Strudel with icing sugar, and serve it with Le Spiritose di Bologna Cinnamon and Clove Wine Jelly on one side.