Strudel di Mele Trentino

In a large bowl, combine the "00" flour and salt. Gradually add the water and extra-virgin olive oil, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Form into a ball, brush lightly with extra-virgin olive oil, cover with plastic wrap, and let rest at room temperature for at least 30 minutes.

While the dough rests, prepare the filling. Peel, core, and thinly slice the Apples. In a large bowl, combine the sliced Apples, Raisins, Pine nuts, Granulated sugar, Cinnamon, Lemon zest, and Rum. Mix well and set aside.

In a small pan, melt the Unsalted butter over medium heat. Add the Breadcrumbs and toast until golden brown and fragrant, stirring constantly. Remove from heat and let cool slightly.