Whenever we get together with friends for dinner everyone prepares and brings something to the table. This way we all enjoy delicious home-cooked meals without the need for someone to spend all day in front of the stove. We talk on the phone several times to clarify the idea and distribute the tasks and then a few more just to share what has been already done. This way we're all in a good mood in the early afternoon already.
Today I am responsible for the desert. An important task! By the time it's served on the table we are usually almost gorged and we've stopped counting the calories that "offset" our diets. I decided to prepare something light, but very tasty. I chose a pastry with a lot of fruit, a little bit of sugar and plant-origin ingredients only. I cannot say it is vegan, but you'll for yourself it is very healthy.
1 pack - 400 g Fine filo pastry
1 kg Apples - juicy and slightly sour
200 g Dried fruit mix (I used prunes, cranberries, raisins, apricots, cherries and apples)
150 g Raw walnuts
150 g Raw walnuts
200 g Brown sugar muscovado
100 ml Sunflower oil
To prepare the filling:
Clean and grate the apples. Add the dried fruit, the walnuts and the sugar. The dried fruit will absorb some of the apple juice while the caramel flavor of the sugar will enrich the mixture. After baking, the filling will become creamy and delicious and won't leave and overly sweet aftertaste.
The fruit rolls are shaped as follows:
1. Sprinkle sunflower oil on a sheet of filo fine pastry and add some of the fruit mixture.
2. Put another filo pastry sheet on top, sprinkle with oil and add more of the filling.
3. Roll it up with the ends folded inwards to prevent the juice from leaking during the roasting. The rolls shouldn't be too tight to leave room for the dried fruits to swell. The filling is enough for 4 or 5 rolls.
5. Arrange the rolls in a rectangular pan, smear a bit of oil on top and bake for about 40 minutes in a preheated oven at 160-180 degrees Celsius. The oven should be on moderate temperature for the rolls to have a well bake creamy core and a golden tan top.
6. Let the desert cool down and serve sprinkled lightly with powdered sugar.
I would serve the strudel with a cup of rich coffee or a glass of chilled white wine. Enjoy!
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