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shrimp with lime and apple strudel (apfelstrudel)

Recipe subject of this post is a classic which I am very fond of, because like all South Tyrolean specialties is linked to my childhood and adolescence .
I think anyone who reads me knows, at least in name, the strudel. Well, it's a very sweet little sweet because it contains very little sugar, so it is not appreciated by the fans and especially in the field, including my father.
The scent of baked apples accompanied by aromas of cinnamon and cloves, all enclosed by a thin, crumbly pastry, satisfy millions of palates.
To accompany the solutions may be different, almost always based on vanilla: If you serve the cake warm or tepid, the ideal is a scoop of vanilla ice cream, to create the hot-cold contrast is always pleasant.
Due to the presence of apples, and always to pay homage for a change, the master Maurizio Santin, I opted for English a sauce flavored with Calvados .
The difficulty of execution is all in the preparation of dough, which must be extremely thin.
Of all the strudel I've tasted in South Tyrol and in particular the Schlern advice what are the Prosler hof AIC Fiè (Volser Aicha), are often not able to eat and I had to let me put aside!
We come then to the recipe: Ingredients



For the strudel dough:

350 grams of flour '00 '

50 g butter, softened 1 egg 1 pinch of salt

half a tablespoon of sugar
qb water

For the filling: 1 kg

apples

100 grams of butter 75 g raisins 25 g pine nuts


few tablespoons of breadcrumbs zest of 1 / 2 lemon 1 teaspoon

cinnamon 3 cloves

For English with Calvados sauce: 500 gr


milk 200 g sugar 8 egg yolks

Calvados to taste Method of preparation



Prepare the pastry by sifting the flour, add butter, salt and enough water the dough is smooth and elastic. Thump on the work surface until it loses elasticity, then cover with a cloth and a previously warmed pot and allow to rest for about half an hour.
Meanwhile prepare the filling, peel the apples, slice and slice thinly. Combine the raisins, pine nuts, lemon zest, cloves, sugar and cinnamon. Let stand for half an hour.
Begin to roll the dough rest on a cloth, sprinkle with flour and helping first with a rolling pin. Then, with floured hands and closed fists, as possible to widen the dough until the dough so that through it you can 'read' the reason for the plot. Brush surface with melted butter, sprinkle with bread crumbs and distribute them over the filling previously drained. With the help of the always close the soft cloth and gently slide it on a plate lined with baking paper. Brush with melted butter and bake in preheated oven at 180 degrees for about an hour.

Prepare the sauce by bringing the milk to a boil and beating the egg yolks with sugar until the mixture is white and fluffy. Filtering it, pour in the milk mixture to egg yolks and sugar, stirring constantly, then cook in water bath until the mixture reaches a temperature of 82 °. Strain, add the Calvados and cool immediately.