200 g 00 flour
First prepare the sweet shortcrust dough.
In the bowl of the planetary mixer, combine the flour with the brown sugar, then add the eggs and butter in chunks.
Blend at high speed until mixture is even. Shape the dough into a ball and flatten it slightly. Then wrap it in cling film and let sit in the refrigerator. Meanwhile, prepare the filling.
Peel the apples and remove the core. Cut them into slices or medium-sized pieces.
Place them in a bowl with the sugar, finely grated lemon zest, cinnamon, raisins, pine nuts, vanilla extract and breadcrumbs. Mix well.
Roll out the dough on a lightly floured surface to form a rectangle.
Stuff the strudel with the filling and roll it up. Carefully fold the ends to seal. Place the strudel inside the Pyrex mould with the closure side down.
Bake in an oven preheated to 180°C for about 25-30 minutes or at least until golden.
Remove the strudel from the oven and let cool completely. As an option, sprinkle the top with icing sugar before serving.