Lenten apple strudel with cranberries
4 servings
60 minutes
Lenten apple strudel with cranberry is a true embodiment of Russian culinary tradition, combining simplicity and sophistication of taste. The light, airy filo dough gently envelops the fragrant fruit filling, where the sweetness of apples intertwines with the tartness of cranberries and subtle notes of nuts. Breadcrumbs add a pleasant texture, while raisins bring natural sweetness that perfectly balances the flavor. This strudel is ideal for a lenten menu, preserving richness and depth of flavors without using animal products. It pairs wonderfully with a cup of warm tea or herbal infusion, creating a cozy atmosphere of home hospitality. This dessert is not just a treat but a piece of history reflecting the love of Russian cuisine for natural ingredients and harmonious combinations.
1
Filling: chop 3-4 small apples, add ground breadcrumbs, 1-2 tablespoons of vegetable oil, raisins, crushed nuts, and cranberry mashed with sugar. Mix.
- Apple: 300 g
- Fine breadcrumbs: 20 g
- Vegetable oil: 10 ml
- Raisins: 10 g
- Shelled hazelnuts: 50 g
- Cranberry: 20 g
2
Spread 1/2 or 1/3 of the phyllo dough roll on a towel.
- Filo (phyllo) pastry: 200 g
3
Place parchment on the baking sheet and grease it with vegetable oil.
- Vegetable oil: 10 ml
4
Spread the filling on the dough, leaving a couple of centimeters from all edges. Roll it into a log and place it in the center of the baking tray. Brush the log with vegetable oil.
- Vegetable oil: 10 ml
5
Bake at 180 degrees for 30 minutes. Mode - upper and lower heating.