Moldavian Apple Strudel
There are many recipes for apple pies and strudels on the site, but I failed to show you the sweet version of the pies from my mother-in-law, in fact the simplest and most common apple pie, but with a perfect taste.
Apples are very good here, because they can leave their juice in the dough at will, you don't have to saute them beforehand. This apple juice enters the dough and makes the pie even more tender and tasty.
We could also call it apple strudel, you can add to the filling sugar to taste, cinnamon, raisins, anything you like to see in an apple pie.
Make the dough exactly as in steps 1-6 from the Cheese Pie Recipe here (I only made 500g of flour)
Grease the dough sheets with oil and stack them on top of each other. Let it rest for 5-10 minutes.
During this time, grate the apples and mix them with sugar, or grind them together with the sugar in the food processor.
You can add cinnamon, raisins, lemon peel, etc.
Spread a sheet of dough on a large cotton kitchen towel - see step 8 here.
Spread half of the amount of apples on the whole surface, with the juice it leaves.
Roll the pie with the help of the towel - lift it and gently shake the dough to make the roll more airy, not too tight.
Cut the rolls formed into halves or 3 parts, to fit the size of the oven tray.
Arrange them in the pan and grease with beaten egg on top.
In the fasting version, grease them with a little oil and sprinkle a little sugar on top.
Bake in a preheated oven at 200 degrees, until nicely browned, about 40 minutes. Then take them out and leave them in the pan for about 15 minutes, then turn them over on a towel.
They can be cut into small pieces and served on a large plate.
Or portioned for each, possibly with some ice cream or vanilla cream in addition.
Good appetite!
