Instructions
- Sift the flour 2 times so that it is enriched with oxygen. Boil water and cool a little (so that the hand was not hot).
- Mix the flour with warm water and salt, gradually pour olive oil and knead a soft, slightly sticky dough. Cover the resulting dough with a film and let stand for 1 hour.
- Apples peel and grate (can be cut into thin slices-as you like). Pour the raisins with hot water for 5 minutes and dry. Finely chop the nuts.
- Apples and raisins mix, sprinkle with sugar and cinnamon, pour lemon juice and let stand until the sugar dissolves.
- Clean kitchen towel abundantly sprinkle with flour, put the dough on it and not too thinly roll it into a rectangle. Then, with your hands, pull the dough in a circle until it becomes transparent like tissue paper.
- The dough is very elastic and easily stretched.
- For the dough nuts
- Then-Apple filling.
- Using a towel roll into a roll. Carefully shift the roll on a baking sheet.
- Bake at 180 degrees for 30 minutes until Golden brown.
- The pleasant smell of baking and cinnamon at this time convokes households. Ready strudel sprinkle with powdered sugar, decorate with berries, jam, mint sprig. For non-fasting I advise you to try a combination of hot fresh strudel and a scoop of ice cream. The idea learned in the honeymoon in the Czech Republic. BON APPETIT!!!
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