Although autumn has already arrived, I am getting ready for winter. It's time for something hearty and comforting after the all light desserts.
You've probably all heard of the famous strudel, which is typically made in Germanic regions and has persisted in the region of the country where I currently reside. Depending on the region, different fillings can be used; for example, in some places, strudel is only considered authentic if it contains poppy seeds; my mother typically used jam or walnuts, but recently I've heard of the salty version (astonished).
This time I will use apples.
From the ingredients you need:
a gram of flour, 500
1 egg
5 spoons of sugar, 1 pinch of salt, and a 7 gr. bag of yeast
100 gr melted butter
250 ml of milk and a little lemon zest
3 large apples, grated
2 spoons of semolina
optional hazelnut
icing sugar for sprinkling
To be clear, even though this is a cake that can stand for a long time, you might not need to use full measurement, if you are only making it for one or two people.
As you will get two huuuuge strudel.
Knead the dough in the classic way, let it rest until it doubles in size, and then knead it once more.
It should be elastic, due to the melted butter that has been added, so kneading it won't give you much trouble.
The apples should then be peeled, grated, and mixed with a few tablespoons of sugar before being set aside to stand and release juice, if you just grate them and sprinkle over the dough I do not guarantee that it wont be mushy inside.
By adding semolina and draining the apple with your hands, you can ensure that it will retain moisture while baking.
Well, up until now, I've only shared the food through pictures and stories, but today I made the decision to create a video on 
Has the dough risen?
Take the rolling pin, divide it into two noodles, and flatten each one, sprinkle with apples.
In one I added extra whole hazelnuts, and the other is just plain with apples.
Roll them up and leave them to bake in an oven preheated to 200c.
If you are up to it, use egg yolks and coat the strudel before baking, I left it out.
The filling's spiral should be visible on the cut this time, but since the apples are light in color, it won't be there.
The taste itself was not harmed, when done, sprinkle with icing sugar and serve (do not do cut it while warm, don't be me).
Bon appetite!
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