Traditional apple strudel in filo (strudel) pastry

200 g flour (type 00)
1 tablespoon sunflower oil
1 whole egg
2 tablespoons lukewarm water

80 g butter

12 medium size apples (type Grafensteiner or Kanada)
1 teaspoon cinnamon powder
1 handfull pine nuts
1 handfull raisins
juice of one lemon

My recipes by Daniela Comploj


Mix the ingredients well and knead them to a smooth dough.
Let it rest for half an hour.
Place the dough on a linen cloth and form a rectangle using the upper palms of the hands.
The dough should be very thin. Then brush it with melted butter. Mix well the sliced apples, the raisins, the pine nuts, the cinnamon and the lemon juice and put the filling on the dough.
Use the linen cloth to form the strudel and roll it on the baking sheet.
Brush the strudel surface with butter.
Repeat this procedure every 10 minutes.
Serve the warm strudel without icing sugar!
Baking time 40 minutes at 175 degrees.
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