Apple Strudel with Extra Virgin Olive Oil - Jablková štrúdľa

Apple strudel is usually prepared from the classic pastry with butter. However,  in some regions of Italy, where olive oil is widely used, the butter in puff pastry is replaced by olive oil. Here is my recipe of puff pastry with olive oil with or without egg. Taste of the strudel made of such pastry is similar to the classic one. 

Ingredients:

Dough:

250 g fine flour

0.4 dl extra virgin olive oil

5-6 tablespoons of sour milk

1/2 teaspoon of salt

1 tbsp vinegar (for the dough elasticity)
1 whole egg (optional)
50 ml milk + 1 egg for brushing the top of strudel (optional)

Filling:

200 g grinded poppy seeds

10-13 grated apples

150 g dried raisins

cinnamon sugar

granulated sugar (white or brown)

1 dl virgin olive oil

Method:

1. Combine the flour with oil in a bowl, add the sour milk, salt, egg, vinegar. After making a homogeneous and fine mixture, form a small loaf, wrap it into a foil paper and let it sit overnight in the refrigerator. Then divide the dough into 3 parts and each one roll and spread on the board. Brush the pastry with oil an arrange poppy seeds, raisins, apple filling,  cinnamon sugar, granulated sugar down the middle of the pastry lengthwise. 

2. Drizzle with olive oil. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers. Whisk egg and milk together and brush onto top of pastry. Optionally, only oil can be used. Bake in preheated oven for 35 to 40 minutes, or until golden brown at 180 °C. Finally, sprinkle powder sugar over the baked strudel.

Note : Extra virgin olive oil has the low smoke point, so it is preferable not to expose the dough to high temperatures