Apple-lingonberry strudel on filo universal dough

[Filo dough]

Apple-lingonberry strudel on filo universal dough

Category: Bakery products

Kitchen: austrian

Ingredients
Filo dough
Wheat flour	280 g
Eggs category C0	2 pcs.
Refined vegetable oil	20 g
Water	150 g
Salt	1/3 tsp
Filling
Sweet apples	600 g (already peeled)
Lingonberry	130 g
Granulated sugar	100 g
City crackers	70 g
Butter for lubricating strudel	20 g
Powdered sugar for decoration	10 g

Cooking method

• My family is very fond of yeast pies with apples and lingonberries, but because of the holiday that had happened, I wanted something more elegant in appearance and taste ...
• From the indicated amount of ingredients, 2 large strudel were obtained, about 750 g each in finished form.
• 
• So, let's start with cooking universal stretch dough (filo):
• Beat eggs lightly, add salt, water, vegetable oil. Pour flour on the table in a slide, make a depression in the center, pour out the resulting mixture and knead the dough. Knead it well and leave to rest for 30 minutes. The dough has a very pleasant texture and good elasticity due to the vegetable oil.
• 
• While the dough is "resting", we cook stuffing:
• We clean apples from skin and seed pods. I took about 800 g of apples to get 600 g of peeled apples.
• Grind crackers in any convenient way. I specially rolled them with a rolling pin so that they were unevenly crushed. The crackers were with raisins, which was only a plus for the strudel.
• My lingonberries. We measure out 100 g of sugar. We divide all the filling in half.
• Strudel molding
• We divide the dough into 2 parts, we hide one under the film, and we begin to stretch the second. At first, you can use a rolling pin, but after getting a more or less flat cake, we continue to work with our hands. We take the cake in our hands and begin to pull it in all directions, gradually expanding. When the dough sheet is large and thin, you can move it to the table and continue to pull it out there. As a result, you should get an almost transparent thinnest base for our strudel. Cut off too elongated parts. Scraps are useful for decoration
• 
• At this moment, it is better to put under the layer of dough what the roll will be baked on, otherwise it will be almost impossible to transfer it.
• Sprinkle the dough with crushed breadcrumbs, spread the apples, sprinkle with lingonberries on top, then sugar. On the one hand, you need to leave a strip of dough without filling, this will be a seam.
• 
• We begin to gently roll the roll. We do this carefully, as apples can easily pierce the dough.
• 
• We moisten the edge of the dough with water and finish molding by unrolling the roll with the seam down. Decorate with leftover dough
• 
• We do the same with the 2nd part of the dough and filling.
• Lubricate the rolls with melted butter and put in an oven preheated to 180 degrees for about 30 minutes. If it gets too fried, you can cover the rolls with foil
• 
• Sprinkle the finished strudels with icing sugar
• 
• Serve with vanilla ice cream and a cup of aromatic tea !!!

Note

Filo dough, of course, can be bought, greatly simplifying the task, but we are not looking for easy ways. Moreover, I was interested in making this dough.
In general, this is not as difficult as it seems from the description, and the delight of those gifted with these strudels completely dispelled all the fatigue from work
The dough is versatile as it can be used for sweet and savory pastries.

[Mandarinka @]

Mandarinka @, Marina, a very interesting recipe! Thank you

[V-tina]

V-tina, you are welcome