Apple and cinnamon strudel

Name: Apple and cinnamon strudel
Ingredients: 14 filo pastry sheets; 100 ml oil; 2 kg apples; 1 sachet vanilla sugar (8 g); 6 tablespoons semolina or breadcrumbs; 2 teaspoons cinnamon; 18 tablespoons sugar; 150 g plain yogurt; 50 g icing sugar

Dessert - Apple and cinnamon strudel by Jana N. - Recipia

Apple and cinnamon strudel is baked as six rolls, with thin pastry sheets and a soft filling delicately scented with cinnamon. The grated apples are layered between oiled sheets, and in the oven the top turns golden and gets a little crisp, then softens under a kitchen towel. I choose firm, slightly tart apples so they stay in shreds after grating. Preparation: 45 minutes. Cooking: 40 minutes. Rest: 9 hours. Total time: 10 hours and 25 minutes. Servings: 12. Approximately 400 kcal and 5 g protein per serving.

Ingredients

14 filo pastry sheets
100 ml oil
2 kg apples
1 sachet vanilla sugar (8 g)
6 tablespoons semolina or breadcrumbs
2 teaspoons cinnamon
18 tablespoons sugar
150 g plain yogurt
50 g icing sugar

Preparation

1. Leave the filo pastry sheets to thaw at room temperature overnight, about 8 hours. 2. Wash the apples and grate them using the coarse side of a grater. Mix them with the vanilla sugar. 3. Line a 45 x 40 cm baking tray with baking paper. Brush the sheets with oil, place the filling at one end, and sprinkle each roll with 1 tablespoon of semolina or breadcrumbs, 3 tablespoons of sugar and some of the 2 teaspoons of cinnamon. Roll them up and place the rolls in the tray, dividing the 14 sheets into 6 rolls. 4. Brush the rolls with the remaining oil, then with the yogurt. Bake at 180°C for 40 minutes, until golden. 5. Cover the tray with a kitchen towel for 10 minutes, then leave the rolls to cool for 50 minutes. Dust them with icing sugar and cut into portions.

Notes

The pastry sheets contain gluten, and the yogurt contains dairy. Breadcrumbs can replace the semolina in the same amount, 1 tablespoon for each roll. The filling can be changed to pumpkin, fresh cur curd cheese, poppy seeds, sour cherries, plums, apricots or peaches; for an appetizer, it can also be made with meat and salted cheese. I choose firm, slightly tart apples, and if their skins are thick, I peel them before grating. If they release a lot of juice after grating, I leave them in a sieve for a few minutes so the liquid doesn't collect under the rolls. Rolling is the step I don't rush, especially at the ends, where I tuck the pastry under the filling. Serve sliced, at room temperature, with black tea. Covered, they keep in the fridge for up to 3 days.