Viennese strudel can be the easiest and easiest to prepare when made from ready-made filo dough. Crispy crust and aromatic apple filling, which will add a zest to the lingonberry.
- General \ asset cooking time: 50 minutes \ 10 minutes
- Servings Per Container: 6 Servings
- Caloric value (100g): 274 kcal
- Cost: very economical
How to make a quick filo dough lingonberry strudel
- Filo dough - 1 pack 500 g
- Apple - 500 g
- Lingonberry - 100 g
- Butter - 100 g
- Sugar - 50 g
- Bread crumbs - 30 g
Preparation:
Prepare the required ingredients.
Pre-defrost the dough according to the instructions (10 hours in the refrigerator - just take it out and leave, for example, overnight or 1-2 hours at room temperature), soften the butter.
Peel the apples and cut into thin small pieces.
Put one sheet of dough on parchment or a clean towel, grease with oil.
Then the next sheet and grease with oil again, repeat with all layers - a total of 6 sheets.
Sprinkle the last layer with breadcrumbs.
Top with apples and lingonberries, spread in a thin layer, sprinkle with sugar. Add ground cinnamon and chopped nuts if desired.
Using parchment, roll up the roll, put on a baking sheet with the seam down. Lubricate with oil.
Bake at 180 degrees for 35-40 minutes.
The finished strudel can be sprinkled with icing sugar and served with a scoop of ice cream.
