Filo apple strudel – detailed recipe cooking. 
Time: 1 hour. 50 minutes Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 7 thawed filo dough sheets
- 5 peeled and cored, cut in half and Granny Smith sliced in thin slices
- 1/2 tbsp. apple juice
- 1/2 tbsp. light raisins
- 1/2 tbsp. brown sugar (tamp) plus some more for sprinkles
- 1 tbsp. l ground cinnamon
- 1 tbsp. l granulated sugar
- 1/4 Art. chopped pecans
- 200 gr. sliced butter
- Whipped cream for serving
Recipes with similar ingredients: filo dough, apples, apple juice, brown sugar, pecans, cream, cinnamon, raisins
Recipe preparation:
- In a small bowl, mix apple juice and raisins and leave for 15 min. In a saucepan, mix apples, brown sugar and 1/2 tbsp. water. Bring to a boil and simmer until the apples are soft and boil over. Let cool. Mix cinnamon, granulated sugar and nuts. pecans. Melt 2 – 4 tbsp. l (60 gr.) Butter.
- Put a sheet of filo dough, grease it with butter, sprinkle with a little nut-sugar mixture and put on top of another sheet. Repeat the same steps until you use all 7 sheets. On the last oiled sheet put the stewed apples across a horizontal line, leaving 2.5 cm each side. Gently roll the dough away from you in the form of logs. Pinch the edges with your fingers, grease the surface with butter and again sprinkle brown sugar on top. Bake in the oven until light brown in color and crispy upper crust 35-40 min. Allow to cool and serve with whipped cream, slicing 5 cm thick.
