Ingredients:
- 1/2 cup (100g) sugar
- 1/2 cup (100g) semolina. If you want sweater strudel use more sugar and less semolina. If you don’t have semolina use fine bread crumbs.
- 1/2 tsp cinnamon
- 2lbs (1kg) apples
- 1/2 cup (100g) raisins
- 1/2 cup (100g) finely chopped or coarse walnuts
- 1 lbs (500g) phyllo dough. I use Appolo #7. It has 16-18 sheets.
- 1 stick (125g) butter, melted
Instructions:
- Add a slightly greased parchment paper in a (12″-14″) x (16″-18″) pan.
- In a bowl, mix the sugar, semolina and the cinnamon
- Peel the apples and shred them so they look like this. Leave for 10 mins, then remove excess juice at the bottom of the bowl. Do not squeeze them!
- Add the chopped walnuts and the raisins with the apples and mix them.
- On a flat surface, spread one sheet of the dough, add 1/2 Tbsp of the melted butter. Spread and then add 1Tbsp the sugar, semolina, cinnamon mix.
- Add another sheet on top and repeat the same process three (3) more times. You need four (4) sheets of the phyllo dough done the same.
- On the 4th sheet, add (1/4) quarter of the apple, walnuts, raisins mix. Spread evenly. So, 3 sheets with semolina, sugar, cinnamon mix, the 4th one the same plus apples mix.
- Roll from top the bottom and put it in the pan. You should have 16-18 sheets, so you’ll end up with 4 rolls.
- Cut the pieces before baking. Bake on 400F (200C) for about 20 mins or until golden brown.
- Sprinkle powdered sugar after
