Apple strudel


• Phylum dough

• Melted butter

• 1 1/2 cups of sugar

• 4 green apples without skin, diced

• 1/2 cup of white wine

• 1 stick of cinnamon stick 

• 1 tablespoon of raisins


The apples are cut into small cubes and added to a pot with the white wine, the sugar and the cinnamon, it is brought to medium heat until the apple is cooked and the cubes no longer look white but instead turn a transparent amber color. It is removed from the heat and allowed to cool.

On a work table or table we cut the filo dough into rectangles, always taking care that it must be covered with a cloth when it is not being handled, as the dough dries and then it will not be easy to work it because it tends to break.

With a pastry brush we will paint each rectangle with melted butter up to three layers; Then, in the center of it, we put a tablespoon of cooked apple and a raisin, then we roll it up like a lumpia, we paint our strudel again with melted butter and sprinkle sugar on top. Then take to the oven at 350 degrees until golden brown.