Apple strudel

Name: Apple strudel
Ingredients: 400 g filo pastry sheets; 1 kg apples; 5 tablespoons sugar; 20 g butter; 1 teaspoon ground cinnamon; 3 cloves; 20 g melted butter; 10 g powdered sugar

Dessert - Apple strudel by Otilia B. - Recipia

Apple strudel is filled with fruit sautéed for ten minutes and baked until the sheets are golden. The pastry sheets make two rolls, with soft filling and browned layers that come apart easily when sliced. I choose tart, firm apples, not ones that fall apart easily. Preparation: 25 minutes. Cooking: 28 minutes. Resting: 30 minutes. Total time: 83 minutes. Servings: 8. Approximately 310 kcal and 4 g protein per serving.

Ingredients

400 g filo pastry sheets
1 kg apples
5 tablespoons sugar
20 g butter
1 teaspoon ground cinnamon
3 cloves
20 g melted butter
10 g powdered sugar

Preparation

1. Peel the apples and cut them into cubes. Put them in a pot with 5 tablespoons of sugar and 20 g of butter, then sauté for 10 minutes, until softened. Add the cinnamon and cloves and stir. 2. Let the filling cool for 20 minutes. Heat the oven to 200°C. Divide the pastry sheets into two portions, arrange the apples on them and roll them up into two rolls. 3. Put the rolls on a baking tray and brush them with 20 g of melted butter. Bake for 18 minutes at 200°C, until golden. 4. Let them cool for 10 minutes, then dust with powdered sugar.

Notes

Keep the strudel covered in the refrigerator for up to 3 days; the sheets gradually soften, so warm a portion in the oven for a few minutes if you want the edges to crisp up again. The slices go well with plain yogurt, which cuts through some of the sweetness. Firm, slightly tart apples hold their shape better; if they are very juicy, sauté them for a few more minutes, until the juice is no longer pooling. Cut the cubes to roughly the same size, and keep the stack of pastry sheets covered with a clean towel while you work, as they dry out quickly. For a milder flavor, you can leave out the cloves. It has something of an everyday apple pie about it, but the sheets come apart into thin layers; they contain gluten, and the butter contains dairy.