Annurche apple strudel

Ingredients for the filling:

• 4 Annurche apples
• 4 tablespoons orange marmalade
• 100 g granulated sugar
• 80 g raisins
• 80 g pinoli nuts
• 80 g almonds
• 1 lemon
• cinnamon to taste

Ingredients for the dough:

• 350 g number 2 flour
• 1 egg
• 150 ml lukewarm water
• 3 tbsp extra virgin olive oil
• a pinch of salt

Difficulty: difficult
Preparation time: 2 hours

Preparation
In a large bowl, knead together the flour, egg and a pinch of salt, adding the lukewarm water and the extra virgin olive oil bit by bit.
Knead the dough until it forms a nice elastic consistency, then make a ball, wrap it in plastic wrap and set it aside for an hour.
Meanwhile, prepare the filling: cook the peeled and diced apples in a skillet with the lemon juice and sugar for about 10 minutes. When the apples have absorbed the liquid, add the almonds and toasted pinoli nuts, the soaked and squeezed raisins, the marmalade, the lemon zest and a pinch of cinnamon.
At this point, roll out the dough using a rolling pin, making a fairly thin rectangular sheet, and then place it on a baking sheet lined with baking paper. Place the filling in the middle of the sheet of dough and roll up the sides, being careful to seal the ends.
Brush the surface of the dough with the olive oil and make small incisions in it with the tip of a knife. Bake in a preheated oven at 350° F (180° C) for 40 minutes.