Applericotta strudel with Amarettini Recipe

Put the flour into a bowl and press into the middle of a depression. Melt butter and add them with egg, salt and 120 ml of lukewarm water into the trough. Handle everything with the dough hook of the hand mixer to form an elastic dough, shape into two balls, coat with oil seed and covered in a warm place and let stand for about 30 minutes.

Peel the apples for the filling into quarters, remove seeds and cut into slices not too thin. In a large saucepan, melt half the butter and saute briefly to a third of the apples. Amarettini, lemon juice and rind and mix in almonds. Add the apples and raw volumes.

Two large kitchen towels with flour. Roll out dough ball to each one a little flatter, with floured hands off then back inside to the outside very thin. The Amarettini apple mixture and the ricotta spread on the dough, leaving a small margin. The pie with the help of roll towels and place in a greased casserole dish. Other Melt butter, brush on the dough so carefully and bake the strudel on the middle rack for about 30 minutes.