Fried apple rolls with walnuts and cinnamon

Name: Fried apple rolls with walnuts and cinnamon
Ingredients: 3 large apples (450 g); 2 tablespoons brown sugar; 1/2 teaspoon ground cinnamon; 1 packet Bourbon vanilla sugar (8 g); 1 heaping tablespoon ground walnut (10 g); 7 filo sheets; 1 tablespoon oil (for sealing); 300 ml oil (for frying); 3 tablespoons vanilla icing sugar (for serving)

Dessert - Fried apple rolls with walnuts and cinnamon by Profira N. - Recipia

Fried apple rolls with walnuts and cinnamon: small apples softened in brown sugar, wrapped in filo sheets and fried until golden. For a picnic, the fried apple rolls have a crisp outside and a soft middle, with a taste of cinnamon. I eat them while still warm, with a spoonful of whipped cream on the side. Prep: 20 minutes. Cooking: 11 minutes. Total time: 31 minutes. Servings: 4. About 330 kcal and 4 g protein per serving.

Ingredients

3 large apples (450 g)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 packet Bourbon vanilla sugar (8 g)
1 heaping tablespoon ground walnut (10 g)
7 filo sheets
1 tablespoon oil (for sealing)
300 ml oil (for frying)
3 tablespoons vanilla icing sugar (for serving)

Preparation

1. The apples are washed, dried, peeled, then cut into quarters and the core with the seeds is removed. 2. The apples are cut into small cubes. 3. In a frying pan over high heat, put the apples with 2 tablespoons brown sugar, 1/2 teaspoon ground cinnamon, 1 packet Bourbon vanilla sugar, 1 heaping tablespoon ground walnut and sauté for 5 minutes at most, until the apple softens a little. 4. The filo sheets are cut in half across the width, to get 14 rectangles. 5. Put about a spoonful of filling on each rectangle, then roll as tightly as you can, taking care not to tear the sheet. Seal each roll with a little oil, 1 tablespoon, so it does not come undone when frying. 6. Fry in 300 ml hot oil, 3 minutes per side, until nicely golden. 7. Roll them in 3 tablespoons vanilla icing sugar.

Notes

If the apples are hard, cut the cubes smaller, otherwise they won't soften in the 5 minutes. An apple that gives off a lot of juice after five minutes should drain a little in a sieve before rolling, otherwise the wet filling tears the sheet. Filo sheets dry out quickly on the table, so cover them with a damp towel while you work, otherwise they tear when rolling. Out of the 14 rectangles I used only 13. If you double the recipe, fry in two batches and don't crowd the pan. For a picnic, put them in a wide box with baking paper between the layers so they don't stick. They keep in the fridge for up to 3 days, but the next day the crust is not as crisp. Serve warm, with whipped cream or ice cream. Contains gluten and nuts.