Strudel di mele (Italian apple strudel)

Method

1. For the pastry, put the flour and a pinch of salt in a large bowl. Add the oil, egg and 2 tbsp water, then mix with your fingers into a dough. Turn out onto a lightly floured worktop and knead for about 10 minutes or until smooth and elastic (you can also do this in a stand mixer).
2. Shape the dough into a ball, put in the bowl and cover with a clean shower cap or clean damp tea towel. Leave to rest at a cool room temperature for 1 hour.
3. Meanwhile, put the raisins in a small bowl and cover with the rum. Leave to soak.
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4. Put the pine nuts in a frying pan over a medium heat and cook for about 3 minutes until toasted and evenly golden. Tip into a large bowl to cool. Return the pan to the heat with 30g of the butter and, once melted, add the breadcrumbs. Toast for 3-4 minutes, stirring regularly, until golden all over. Scrape into another bowl to cool.
5. Core and finely slice the apples, using a mandoline if you have one. Add the apples, sugar, cinnamon and lemon zest to the large bowl with the cooled pine nuts. Drain the raisins and squeeze out any excess liquid, then add these too. Stir together.
6. Heat the oven to 180°C fan/ gas 6. Melt the remaining 20g butter in a pan over a low heat.
7. Roll out the rested dough to a rough rectangle about 35cm x 45cm. Leaving a 2cm border all the way around, brush the centre with butter, then top with the cooled breadcrumbs. Spread the apple mixture evenly on top of the breadcrumbs.
8. Pick up a longer side of the pastry and roll up the strudel like you would a swiss roll. You want to roll it as tightly as you can without pushing the apple filling out. Carefully lift it onto a baking tray lined with baking paper, seam-side down, then brush the dough all over with the remaining melted butter. Bake for 30-35 minutes or until the pastry is crisp and a rich golden brown.
9. Leave to cool for 5 minutes, then dust with icing sugar, slice and serve warm with cream.