Apple Bag

Summary

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

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Instructions

1. Peel the apples, remove the core, and cut into approximately 1 cm pieces.
2. In a pot, bring water, sugar, lemon juice, and cinnamon to a boil over medium-high heat. Add the apple pieces and cook for 2-3 minutes. In a small bowl, mix cornstarch with 5 tablespoons of water until smooth. Stir this mixture into the apples and simmer for 1-2 minutes until thickened. Transfer to a bowl and let cool completely. If your apples are very tart, you can increase the sugar slightly to taste.
3. Place a strudel sheet on a damp cloth. Brush with whisked egg and cut into 4 strips approximately 6 cm wide. Place a small amount of filling on the narrow edge of each strip. Fold the dough over the filling into a triangle, folding all corners until completely sealed. Repeat with remaining strudel sheets and filling.
4. Preheat your oven to 50°C (120°F). Heat oil to a depth of approximately 3-4 cm in a deep pan over medium-high heat. Once hot, carefully place the filled triangles into the oil and fry for 2-3 minutes per side until golden brown. Transfer cooked triangles to a plate and keep warm in the oven while frying remaining batches.