1.
Mix 200g of flour with 250g of margarine and one spoonful of fat. Stir until you get a spread-like mixture.
2.
For the strudel rise the yeast in 100 ml of lukewarm water. Mix 400 g of flour with 2 eggs, 4 spoons of oil and a pinch of salt. Then add the yeast and the water and knead very well.
3.
Roll out the pastry and spread the margarine mixture on top. The roll it up and cut it in four equal pieces.
4.
Take each piece and roll it out. Sprinkle with semolina and put a layer of apple on one side of the flat pastry. Roll it up along the apple filling, then put in a buttered pan (or in a pan filled with baking paper). Let it stay for a few minutes then put in a preheated oven (160° C) for 30-35 minutes.
5.
For the apple filling peel the apples and grate them on the big hole of the kitchen grater. Then add 3 spoons of sugar, cinnamon and mix well. Finally, squeeze them out.
6.
When the rolls are baked, sprinkle with powdered sugar and cut them into slices of 5 cm.
Variations
Sweet cottage cheese strudel
Mix 500 g of cow's cottage cheese with 2 egg yolks, 3 spoons of sugar, one pack of vanilla sugar and raisins. Beat the egg white and add it to the mixture. This is the filling for the cottage cheese strudel and the procedure of filling is the same as in the main recipe.
Sour cherry strudel
You can use sour cherry (or cherry) jam or canned sour cherry. Of you prefer raw fruits, remove the seeds of the sour cherry and add sugar. Let it stay until next day, then pour off the juice and use the sweet fruit to fill the strudel.
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