Christmas Apple Strudel

Name: Christmas Apple Strudel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 1 Lemon; 4–5 les grosses pommes (par exemple Boskop); 50 g Sultanas; 2 TABLESPOONS Sugar; 25 g Almond slivers; 75 g Butter; 100 g Honey cake; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 9

1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
1 Lemon
4–5 les grosses pommes (par exemple Boskop)
50 g Sultanas
2 TABLESPOONS Sugar
25 g Almond slivers
75 g Butter
100 g Honey cake
7-10 Tbsp Icing sugar
baking paper

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Halve the lemon, squeeze the juice and place in a bowl. Peel and quarter apples and remove the core. Cut apples into fine cubes and mix with the lemon juice. Mix in sultanas, sugar and almonds
2
Melt butter in a pot. Spread a tea towel on the work surface, take the strudel dough out of the packet, place 4 sheets of dough overlapping to form a square (approx. 48 x 48 cm) on the towel, brushing each sheet with butter. Place another 4 sheets on top as well. Halve the remaining leaves and spread them on the dough surface.
3
Finely crumble the honey cake with your hands. Sprinkle the lower third of the dough with honey cake, spread the apple filling on top. Roll up the strudel tightly from the long side with the help of the cloth, fold in the ends of the dough, place diagonally on a baking tray lined with baking paper with the seam facing down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes, remove from oven and let cool down for approx. 15 minutes. Cut strudel into pieces, dust with icing sugar and serve warm. Delicious with vanilla sauce
4
Waiting time approx. 15 minutes