Apple Strudel with Filo Dough

Ingredients

Apples 1250 g

Lemon juice

Dried fruit 100 g

Flour

Filo dough 20 sheets

Butter 150 g

Almonds 100 g

Sugar 100 g

Cinnamon 1/2 tsp

Icing sugar

Peel the apples, remove the cores, and cut into slices. Drizzle with lemon juice to prevent browning.

Place the dried fruit (cherries, cranberries, raisins, or dried apricots) in boiling water for 10 minutes. Then drain and chop (the raisins are fine as is).

Dust a clean kitchen towel or piece of parchment with flour. Place a sheet of filo on top and brush generously with melted butter. Repeat 10 times. Sprinkle the last sheet with almonds, leaving a 1-2 cm border.

Toss the apples with the dried cherries, sugar, and cinnamon. Spread half the filling on top of the almonds, leaving a small gap. The filling shouldn't be runny; strain off any excess juice if necessary.

Butter the edges of the dough and roll it up using a towel. Fold the ends down securely to prevent the filling from leaking. Place seam-side down on a greased baking sheet. You can line the baking sheet with parchment paper.

Make the second strudel with the remaining ingredients. Generously grease both strudels and bake in a preheated oven at 200°C (400°F) for about 20 minutes, until golden brown.

Enjoy!