Apple strudel

Begin with the strudel dough. Pour the flour on a pastry board, add the salt and the olive oil and then start kneading, gradually adding the warm water. Knead the dough until it is soft and smooth, then wrap it in plastic wrap and let it rest in the fridge until the next day.
The next day, remove the dough from the fridge and, while it comes back to room temperature, prepare the filling.
Soak the raisins in the vinsanto and preheat the oven to 175°C (350°F).
Peel and core the apples, then cut them into thin slices. Collect the apples in a bowl and add the sugar, the pine nuts, the cinnamon (even more if you like) and the raisins, previously drained and squeezed.
Now roll out the strudel dough with a dusting of flour in a wide and very thin sheet of about 50x30 cm. Move the dough with the help of a rolling pin onto a floured kitchen towel. Place the apple filling on half of the strudel dough, leaving a few centimetres from the edges. Close the edges on themselves to hold the filling inside, then wrap the strudel on itself, using the cloth.
Gently transfer the strudel onto a baking sheet lined with baking paper, open side down, then dust it to remove the excess flour. Brush the strudel with a beaten egg.
Bake the strudel for about 40 minutes, until golden.
Serve it warm or cold, dusted with icing sugar, or with a scoop of ice cream or a drizzle of custard.