Cooking process
I’m not going to be cunning, with the Philo test I met not so long ago – about 7 years ago, when I was in Crete. Here, this dough is very popular and is often used for traditional baking.
It seemed to me that it’s very difficult to work with this test, and even about self-preparation it was even afraid to think. Luckily for me, the filo dough is sold in our supermarkets, so, as they say, God himself ordered to learn baking from this test.
Today I will sing an ode to a filo test and prepare an apple strudel from it. Juicy, fragrant inside and very crispy-ruddy outside – such a strudel we’ll cook.
Prepare the products for strudel from dough filo with apples.
Apples are cut into medium size cubes. While we cut all the apples so that they do not darken, pour water into the bowl and squeeze out the juice of half a lemon, and now put the cut apples into a bowl.
Then we drain the apples from the water and pour the breadcrumbs onto the apples. They are needed in order to bake the juice, which is allowed to eat apples, soaked in breadcrumbs and the cake turned out juicy, but not watery.
Walnuts can be pounded in a mortar, and you can punch in a blender to a crumb. We do not like big nuts in baking, I punched them in a blender.
Add nuts to apples.
Add sugar and cinnamon.
IMPORTANT: sugar adjust to your taste, as apples can be sweet or sour.
We add raisins. If your raisins are too dry, soak it in cognac or in rum. You can just pour boiling water for 10 minutes, then drain the water, and put the raisins in the filling.
We mix all the ingredients well. The filling for the strudel is ready.
Now let’s do the test. I made a table with baking paper and laid out one sheet of filo pastry on it. Lubricated it with melted butter with a silicone brush.
IMPORTANT: while working with the first sheet of dough, the remaining sheets simply cover with a damp kitchen towel, so the dough will not dry up and will not tear or crack.
I make an apple strudel from 3 sheets of filo test, which I put one on one, lubricating each of them with melted butter.
On the third sheet of the test lay out our apple stuffing. We wrap the edges of the dough, as shown in the photo.
And then we roll the dough stuffed into a roll. When we reach the edge of the dough, we will well grease the edges and wrap the roll.
We will shift our strudel along with the baking paper on the baking tray with the seam down and apply the remaining strudel to the remaining butter. Now you can send the strudel from the filo test with apples in a preheated to 180 degrees C oven for 30 minutes.
We remove the finished strudel from the oven and let it cool completely on a baking sheet.
Cool the apple strudel from the filo dough sprinkled with abundant sugar powder, cut into small portions and served for tea.
Have a nice tea party !!
Apple strudel from filo test
Let’s sing an ode to the filo’s test and prepare the delicious apple strudel from it!
Ingredients
Filo dough – 3 leaves
Apples – 3 pcs.
Sugar – 150 g (can be more)
Walnut nuts – 200 g
Cinnamon powder – 1 tsp.
Butter – 50 g
Breadcrumbs – 3 tbsp.
Lemon – 0,5 pcs.
Raisins – 100 g
Cooking process
I’m not going to be cunning, with the Philo test I met not so long ago – about 7 years ago, when I was in Crete. Here, this dough is very popular and is often used for traditional baking.
It seemed to me that it’s very difficult to work with this test, and even about self-preparation it was even afraid to think. Luckily for me, the filo dough is sold in our supermarkets, so, as they say, God himself ordered to learn baking from this test.
Today I will sing an ode to a filo test and prepare an apple strudel from it. Juicy, fragrant inside and very crispy-ruddy outside – such a strudel we’ll cook.
Prepare the products for strudel from dough filo with apples.
Apples are cut into medium size cubes. While we cut all the apples so that they do not darken, pour water into the bowl and squeeze out the juice of half a lemon, and now put the cut apples into a bowl.
Then we drain the apples from the water and pour the breadcrumbs onto the apples. They are needed in order to bake the juice, which is allowed to eat apples, soaked in breadcrumbs and the cake turned out juicy, but not watery.
Walnuts can be pounded in a mortar, and you can punch in a blender to a crumb. We do not like big nuts in baking, I punched them in a blender.
Add nuts to apples.
Add sugar and cinnamon.
IMPORTANT: sugar adjust to your taste, as apples can be sweet or sour.
We add raisins. If your raisins are too dry, soak it in cognac or in rum. You can just pour boiling water for 10 minutes, then drain the water, and put the raisins in the filling.
We mix all the ingredients well. The filling for the strudel is ready.
Now let’s do the test. I made a table with baking paper and laid out one sheet of filo pastry on it. Lubricated it with melted butter with a silicone brush.
IMPORTANT: while working with the first sheet of dough, the remaining sheets simply cover with a damp kitchen towel, so the dough will not dry up and will not tear or crack.
I make an apple strudel from 3 sheets of filo test, which I put one on one, lubricating each of them with melted butter.
On the third sheet of the test lay out our apple stuffing. We wrap the edges of the dough, as shown in the photo.
And then we roll the dough stuffed into a roll. When we reach the edge of the dough, we will well grease the edges and wrap the roll.
We will shift our strudel along with the baking paper on the baking tray with the seam down and apply the remaining strudel to the remaining butter. Now you can send the strudel from the filo test with apples in a preheated to 180 degrees C oven for 30 minutes.
We remove the finished strudel from the oven and let it cool completely on a baking sheet.
Cool the apple strudel from the filo dough sprinkled with abundant sugar powder, cut into small portions and served for tea.
Have a nice tea party !!