Rustic Umbrian Apple Roll

• 1/4 cup extra-virgin olive oil
• 2 tablespoons dry white wine
• 2 cups flour
• 1/4 cup sugar
• 1 pinch salt
• 4 egg yolks
• 4 tablespoons unsalted butter cold, cut into small pieces
• 2 green apples peeled, cored & chopped, cut to about the same size as the
• 1 cup walnuts chopped
• 1/4 cup sugar
• 1/2 cup golden raisins
• 1/4 pine nuts
• 1 teaspoon cinnamon
• 2 tablespoons sambuca anisette or brandy
• 1 egg beaten
• 1/4 cup extra-virgin olive oil
• 2 tablespoons dry white wine
• 2 cups flour
• 1/4 cup sugar
• 1 pinch salt
• 4 egg yolks
• 4 tablespoons unsalted butter cold, cut into small pieces
• 2 green apples peeled, cored & chopped, cut to about the same size as the raisins
• 1 cup walnuts chopped
• 1/4 cup sugar
• 1/2 cup golden raisins
• 1/4 pine nuts
• 1 teaspoon cinnamon
• 2 tablespoons sambuca anisette or brandy
• 1 egg beaten

1. Mix oil & wine in a bowl
2. Pulse the flour, sugar & salt in a food processor. Add the egg yolks 1 at a time. Pulse. Add butter. pulse until in tiny pieces.
3. With motor on, add oil & mix until dough forms.
4. Turn out dough & kneed for about 2 minutes until smooth, adding a little flour if needed.
5. Wrap in plastic & refrigerate for 1 hour
6. Preheat oven to 350 Fahrenheit or 185 Celsius
7. Toss apples, nuts, sugar, raisins, spices & liquor in a bowl.
8. Divide dough into 4 equal pieces.
9. Roll dough between parchment to form 4 12x8 rectangles. Refrigerate for 20 minutes.
10. Return the dough to a lightly floured surface. Spoon a cup of the apple filling onto each rectagnle in a thick stripe about 1/2 inch up from along the edge. Roll up the pastry to enclose the filling, pressing the seams to seal. Transfer the rolls to a large cookie sheet, seam sides down & brush the tops with the beaten egg.
11. Bake until golden brown - about 35 - 40 minutes.
12. Serve warm & cut in half or into chunks.
13. Mix oil & wine in a bowl
14. Pulse the flour, sugar & salt in a food processor. Add the egg yolks 1 at a time. Pulse. Add butter. pulse until in tiny pieces.
15. With motor on, add oil & mix until dough forms.
16. Turn out dough & kneed for about 2 minutes until smooth, adding a little flour if needed.
17. Wrap in plastic & refrigerate for 1 hour
18. Preheat oven to 350 Fahrenheit or 185 Celsius
19. Toss apples, nuts, sugar, raisins, spices & liquor in a bowl.
20. Divide dough into 4 equal pieces.
21. Roll dough between parchment to form 4 12x8 rectangles. Refrigerate for 20 minutes.
22. Return the dough to a lightly floured surface. Spoon a cup of the apple filling onto each rectagnle in a thick stripe about 1/2 inch up from along the edge. Roll up the pastry to enclose the filling, pressing the seams to seal. Transfer the rolls to a large cookie sheet, seam sides down & brush the tops with the beaten egg.
23. Bake until golden brown - about 35 - 40 minutes.
24. Serve warm & cut in half or into chunks.

extravirgin olive oil, white wine, flour, sugar, salt, egg yolks, unsalted butter, green apples, walnuts, sugar, golden raisins, nuts, cinnamon, anisette, egg, extravirgin olive oil, white wine, flour, sugar, salt, egg yolks, unsalted butter, green apples, walnuts, sugar, golden raisins, nuts, cinnamon, anisette, egg

Taken from www.yummly.com/recipe/Rustic-Umbrian-Apple-Roll-1660989 (may not work)