Apple Bag
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g strudel sheets, bouht
- 1 egg (s), whisked
- 3 medium apples, approx. 500g
- 200 ml water
- 60 g suar
- 1 lemon (s), juice it
- 0.5 teaspoon ½ cinnamon, ground
- 20 g cornstarch
- Oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- For the filling, peel the apples, remove the core and cut into approx. 1cm pieces.
- Bring the water with sugar, lemon juice and cinnamon to the boil. Add apple pieces and sauté briefly. Mix starch with 5 tablespoons of water, stir into the apple mixture and simmer briefly. Let cool down.
- Place a strudel leaf on a damp cloth, brush with egg and cut into 4 strips approx. 6 cm. Put a bit of fullness on the narrow edge of each strip. Fold the strips of dough over the filling into a triangle until all corners are closed. Repeat with remaining batter and filling.
- Preheat the tube to 50 ° C. Heat oil about 3 fingers high in a pan and bake the pies one after the other until golden brown on both sides and keep warm in the oven.
- If the apples are tart, maybe increase the amount of sugar.
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