Apple Strudel

• 25 ounces, weight Apples
• 3- 1/2 ounces, weight Sugar
• 2 Tablespoons Semolina
• 1 teaspoon Cinnamon
• 1 teaspoon Ground Cloves
• 1 teaspoon Ground Ginger
• 2 teaspoons Grated Lemon Zest
• 9 whole Filo Dough Sheets
• 7 Tablespoons Vegetable Oil
• 3 Tablespoons Milk
• Icing Sugar, Optional For Topping

1. Peel and core the apples then chop them up into fine pieces (I used a combination of Granny Smith and Golden Delicious) and put them into a medium sized bowl.
2. Tip in the sugar, semolina, spices and lemon zest and stir very well.
3. Preheat oven to 180 C.
4. Take one filo sheet, brush on a bit of oil, put another filo sheet on top, brush it with oil as well, then top it with a third filo sheet and spread on one third of the filling.
5. Roll it up tightly and tuck in the sides and keep it seam side down on your work surface while you repeat this process with the rest of the sheets and filling (you will end up with three rolls).
6. Brush the rolls with milk and arrange them on a baking tray that youve lined with baking paper.
7. Bake in a preheated oven at 180 C for about 35-40 minutes.
8. Dust with icing sugar and serve warm.

weight apples, weight sugar, cinnamon, ground cloves, ground ginger, lemon zest, dough sheets, vegetable oil, milk, icing sugar

Taken from tastykitchen.com/recipes/desserts/apple-strudel-2/ (may not work)