APPLE STRUDEL

This is the most delicious strudel I have ever tried. Simply said, it's magical! The combination of flavors and aromas is perfect, it melts in your mouth and it's a joy for all the senses. From this dosage, you'll get about 30 pieces - a lot! So, that's why I'll give away about 2/3 of the strudel to my family and friends.

Preparation is quite simple, if you've ever made baklava or you use filo pastry from time to time, than, it won't be a problem for you nor for beginners.

Ingredients:

• 1 pack filo pastry (500 g of filo, about 15 sheets)

For coating the sheets

• 150 ml (5 oz) of water mixed with half a teaspoon of baking powder
• 100 ml (3.3 oz) of oil

Filling

• 1 kg of grated apples (2.2 pounds or about 8 apples) (or you can use half apples and half pumpkin)
• 2 tablespoons of sugar
• 2 teaspoons of vanilla extract
• 2 teaspoons of cinnamon
• 100 g of chopped walnuts (1/2 cup)
• 3 tablespoons of semolina

Syrup 

• 2 tablespoons of sugar
• 120 ml (1/2 cup) of water

Preparation:

1. Grate the peeled apples. Add semolina, vanilla, walnuts, cinnamon and 2 tablespoons of sugar. This will be your filling. 
2. Mix the water with the baking powder with the oil. You will use this dressing to coat and drizzle the sheets.
3. There were exactly 15 sheets in my package and I made 5 rolls with 3 layers each. If yours are thicker and less in number, take 2 and vice versa, if they are thinner, you can take 4.
   
   
   
4. Take 3 sheets and spray them all well with the oil and water mixture. At one end, apply 4 tablespoons of filling and roll up. 
   
   
   
5. Transfer the roll to a tray lined with baking paper.
   
   
   
6. Repeat the procedure with the remaining crusts.
7. Make sure you have some water with oil left to coat the rolls on top at the end.
8. Cut them into pieces (6 each horizontally) and sprinkle some sugar and cinnamon on top.
   
   
   
9. Bake in a heated oven at 200 C (392 F) degrees for 40 minutes.
10. While the strudels are baking, put the water and sugar to boil, let boil for a few minutes and leave to cool completely.
11. After the strudels are baked, let them cool and then coat each piece with the syrup using a brush.
    
    
    
12. We were impatient and while the strudel was still warm and not smeared with the syrup, we took a bite, and it was so delicious as it was. Some people sprinkle powdered sugar on top, but I don't like it since I don't want to cover the beautiful golden color of the strudel.