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. For the filling, peel the apples, remove the core and cut into approx. 1cm pieces.
2. 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.
3. 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.
4. 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.
5. If the apples are tart, maybe increase the amount of sugar.