Rustic Umbrian Apple Roll

Name: Rustic Umbrian Apple Roll
Ingredients: 1/4 cup extra-virgin olive oil; 2 tablespoons dry white wine; 2 cups flour; 1/4 cup sugar; 1 pinch salt; 4 egg yolks; 4 tablespoons unsalted butter cold, cut into small pieces; 2 green apples peeled, cored & chopped, cut to about the same size as the; 1 cup walnuts chopped; 1/4 cup sugar; 1/2 cup golden raisins; 1/4 pine nuts; 1 teaspoon cinnamon; 2 tablespoons sambuca anisette or brandy; 1 egg beaten; 1/4 cup extra-virgin olive oil; 2 tablespoons dry white wine; 2 cups flour; 1/4 cup sugar; 1 pinch salt; 4 egg yolks; 4 tablespoons unsalted butter cold, cut into small pieces; 2 green apples peeled, cored & chopped, cut to about the same size as the raisins; 1 cup walnuts chopped; 1/4 cup sugar; 1/2 cup golden raisins; 1/4 pine nuts; 1 teaspoon cinnamon; 2 tablespoons sambuca anisette or brandy; 1 egg beaten

30 ingredients

24 steps

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons dry white wine
2 cups flour
1/4 cup sugar
1 pinch salt
4 egg yolks
4 tablespoons unsalted butter cold, cut into small pieces
2 green apples peeled, cored & chopped, cut to about the same size as the
1 cup walnuts chopped
1/4 cup sugar
1/2 cup golden raisins
1/4 pine nuts
1 teaspoon cinnamon
2 tablespoons sambuca anisette or brandy
1 egg beaten
1/4 cup extra-virgin olive oil
2 tablespoons dry white wine
2 cups flour
1/4 cup sugar
1 pinch salt
4 egg yolks
4 tablespoons unsalted butter cold, cut into small pieces
2 green apples peeled, cored & chopped, cut to about the same size as the raisins
1 cup walnuts chopped
1/4 cup sugar
1/2 cup golden raisins
1/4 pine nuts
1 teaspoon cinnamon
2 tablespoons sambuca anisette or brandy
1 egg beaten

Directions

1

Mix oil & wine in a bowl
2

Pulse the flour, sugar & salt in a food processor. Add the egg yolks 1 at a time. Pulse. Add butter. pulse until in tiny pieces.
3

With motor on, add oil & mix until dough forms.
4

Turn out dough & kneed for about 2 minutes until smooth, adding a little flour if needed.
5

Wrap in plastic & refrigerate for 1 hour
6

Preheat oven to 350 Fahrenheit or 185 Celsius
7

Toss apples, nuts, sugar, raisins, spices & liquor in a bowl.
8

Divide dough into 4 equal pieces.
9

Roll dough between parchment to form 4 12x8 rectangles. Refrigerate for 20 minutes.
10

Return the dough to a lightly floured surface. Spoon a cup of the apple filling onto each rectagnle in a thick stripe about 1/2 inch up from along the edge. Roll up the pastry to enclose the filling, pressing the seams to seal. Transfer the rolls to a large cookie sheet, seam sides down & brush the tops with the beaten egg.
11

Bake until golden brown - about 35 - 40 minutes.
12

Serve warm & cut in half or into chunks.
13

Mix oil & wine in a bowl
14

Pulse the flour, sugar & salt in a food processor. Add the egg yolks 1 at a time. Pulse. Add butter. pulse until in tiny pieces.
15

With motor on, add oil & mix until dough forms.
16

Turn out dough & kneed for about 2 minutes until smooth, adding a little flour if needed.
17

Wrap in plastic & refrigerate for 1 hour
18

Preheat oven to 350 Fahrenheit or 185 Celsius
19

Toss apples, nuts, sugar, raisins, spices & liquor in a bowl.
20

Divide dough into 4 equal pieces.
21

Roll dough between parchment to form 4 12x8 rectangles. Refrigerate for 20 minutes.
22

Return the dough to a lightly floured surface. Spoon a cup of the apple filling onto each rectagnle in a thick stripe about 1/2 inch up from along the edge. Roll up the pastry to enclose the filling, pressing the seams to seal. Transfer the rolls to a large cookie sheet, seam sides down & brush the tops with the beaten egg.
23

Bake until golden brown - about 35 - 40 minutes.
24

Serve warm & cut in half or into chunks.