Apple strudel

It is difficult sometimes to buy the exact quantity of fresh fruits that you are able to consume in the following days. This is how, sometimes I chose to freeze them in advance to avoid throwing them later.
It was the case for 2 packages of grated apples that were waiting for me in the freezer. I was lacking also time to follow a fancy recipe, so I made a very quick one.
The semolina helps in reducing the moisture of the apples. The raisins add more sweetness, while keeping the sugar very low. The rhum essence and cinnamon adds flavour.
With all these elements, you cannot miss a perfect dessert.

  • 1 package of filo pastry (~450g)
  • 1.5kg drained grated apples. I have prepared the apples by peeling them and removing the cores. Then, I have frozen them. Before using them in this recipe, I have let them in a sieve to drain. They can also be used fresh, without the freezing process.
  • 100g semolina
  • 100g dried raisins
  • 40g sugar
  • 3g cinnamon
  • 1 tablespoon rhum essence
  • olive oil to brush the filo pastry sheets

  1. Mix the apples with semolina, dried raisins, sugar, cinnamon and rhum essence until well combined.
  2. Detach one filo pastry sheet and fold it in 2. 
  3. Brush the pastry sheet with a bit of olive oil.
  4. Put 2 tablespoons of apple mixture near the short border. Fold the long borders over the composition and roll it.
  5. Repeat adding 2 tablespoons of composition on each pastry sheet until you finish the composition.
  6. Place the strudels on a silicon/baking sheet in a tray and brush themn on top with olive oil.
  7. Bake for 1h at 220ÂșC or until they brown on the top.


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