Attorta

Being composed of a pastry filled with apples and other ingredients, the attorta is reminiscent of the more Nordic 'strudel'.
Its origins can be traced back to the invasions of northern European populations, and in particular to the time of the Lombard duchy, of which Spoleto was the capital.

Ingredients for 10 people
For the pasta
Flour 500 g
3 eggs
Sugar 100 g
Extra virgin olive oil 10 g
Alchermes or rum 20 g
Water 300 g

For the seasoning
Ripe apples 1.5 kg
Sultanas 200 g
Shelled walnuts 200 g
Sugar 200 g
Peel of 1 lemon
Alchermes or rum 50 g
Dark chocolate or cocoa 100 g

Preparation
On a pastry board, knead the flour with the eggs, sugar, water and liqueur until the mixture has a smooth but soft consistency; cover and leave to rest in a cool place for at least 1 hour.
In the meantime, cook the apples, previously peeled and thinly sliced, with the sugar, grated dark chocolate, lemon peel, rum and/or alchermes over a low heat.
After a few minutes, remove from the heat and allow to cool. When the mixture is at room temperature, add the finely chopped walnuts and sultanas (previously soaked in cold water).
With a rolling pin or electric pasta stretcher, roll out the dough until you obtain a thin, elongated sheet; place it on a sheet of baking paper (or greaseproof paper), spread the seasoning evenly over it, roll the sheet lengthways and lightly brush the surface with extra virgin olive oil.
Place the cake, spiral-rolled, in a baking tin and bake in the oven at 180°C for about 40 minutes (until the cake has acquired a nice golden colour).
Bake, moisten with alchermes and sprinkle with sugar.
Time required: 60 minutes for the dough to rest; 40 minutes for baking
Difficulty: medium

Source: volume Cooking in the Spoleto tradition edited by IPSSART - Professional State Institute for Hotel, Catering and Tourism Services in Spoleto