Apple Strudel

Directions

1. Place the flour, 8 tablespoons butter, 3 eggs, salt, 1 teaspoon sugar, and 1 tablespoon water in the bowl of a food processor, and pulse until dough comes together. Divide dough in half equally, flatten into two disks, and wrap each in plastic wrap. Refrigerate 2 to 3 hours or overnight.

2. Heat oven to 375. Have ready a 24-by24-inch sheet of clear plastic or two pieces of parchment. Generously butter a large baking pan. Sprinkle with flour, and tap out the excess; set aside.

3. Place bread in the bowl of a food processor; pulse until crumbly; set aside. Melt 10 tablespoons butter in a large skillet set over medium-low heat. Add the pine nuts and bread crumbs, and cook, stirring frequently, until fragrant and golden brown, 8 to 10 minutes; set aside.

4. Melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add sliced apples and remaining sugar; cook, stirring frequently, until apples have softened, 10 to 12 minutes. Remove from heat; transfer to a large bowl. Stir in the pinenut mixture, lemon zest, and raisins, and set aside to cool, about 15 minutes.

5. Place the egg yolk in a small bowl, and stir to break it open; set aside. Melt the remaining 2 tablespoons butter; set aside. Spread the plastic sheet on a clean surface, and dust with flour. Remove dough from refrigerator and place in the center of the plastic sheet or on parchment. Roll out into a 20-inch diameter paper-thin circle. Brush the dough with butter. Spread half of the reserved apple mixture on the dough. Lift the front edge of the plastic up, and fold the dough over and away onto itselL Repeat folding procedure, ending with the raw edge on top. Gently lift edge, and brush with egg yolk and gently press to seal. Brush ends of dough with egg; fold up; seal. Repeat process with second piece of dough.Transfer to prepared baking pan. Brush surfaces with egg yolk. Using a wooden skewer, pierce the strudel all over

6. Transfer to oven; bake, rotating pan once halfway through, until golden brown, 30 to 35 minutes. Remove from oven; transfer pan to wire rack to cool, about 45 minutes. Sprinkle with confectioners'sugar; serve.

NOTES : Makes 2 strudel.
Increase or decrease the number of slices of bread to yield 1 1/2 cups of crumbs.