With a crisp homemade filo and caramelized apple filling, our delicious version of apple strudel is a lent-friendly recipe; making it the perfect sweet during Easter fasting or anytime you are looking to serve an enticing vegan dessert!
- 300 x grams all-purpose flour
- 1 x tablespoon vinegar
- pinch of salt
- 2 x tablespoons olive oil, extra for drizzling
- 150ml x cups lukewarm water
- icing sugar for dusting (optional)
- 5 x red apples
- 120 grams x brown crystal sugar
- 3 x teaspoons cinnamon
- 1 x teaspoon vanilla extract
- 1 x tablespoon lemon juice
- In a large bowl, mix the flour with the salt, vinegar and olive oil, and place lukewarm water in the middle of mixture.
- Knead the dough well.
- Leave to rest for about half an hour, covered in cling wrap.
- In the meantime, peel, core, and grate apples. Pour the lemon juice over apples and add cinnamon, sugar, and vanilla extract. Mix well and set aside.
- When ready, lightly sprinkle flour on the surface you will be using to roll out your pastry.
- Divide dough into 2 pieces. Flatten out each piece and one by one, begin rolling them out slowly using a rolling pin. They should end up being about 60 cm in diameter.
- Divide filling into half and spread the apple filling evenly on both sheets of filo so the entire pastry is covered with apple.
- Start rolling each filo and as you roll, press the two edges so that the filling will not come out.
- Place each strand onto a baking tray that has been lined with baking paper and lightly drizzled with olive oil and also lightly drizzle the top of the pastry with drops of olive oil.
- Bake in 200 degrees Celsius (pre-heated) oven for about 45 minutes, or until milopita is golden brown.
- When ready, transfer to a rack and allow to cool.
- Dust with icing sugar (optional), cut in slices and serve.
Recipe and Images by IN+SIGHTS GREECE © (Copyright)