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)