Delicious apple strudel

There is no better way to brighten a rainy, foggy day (although personally I enjoy such weather) than to make the perfect apple strudel and enjoy it with a cup of hot coffee, tea or cocoa. The one that will melt in your mouth and make your whole home enveloped in the scent of cinnamon. One of the perks of baking a strudel as opposed to an apple pie (another of my favorites) is that it is done really quickly. The most tedious work is to peel and grate all the apples, but even that is easy because you know that after 25 minutes in the oven you will have the perfect dessert. Here is how you make it:

Ingredients:

Apples - the amount is entirely up to you. I love my strudels to be as thick and rich as possible, so I rarely go below six big apples.

12 strudel dough sheets - This is the amount that perfectly fits into my baking pan. With this amount you will get 6 strudel rolls. You can always buy less, but make sure that it's an even number, because only one dough sheet won't be enough to hold the filling.

2 tablespoons of sugar

1/2 teaspoon of ground cinnamon

Milk

Sunflower oil

Breadcrumbs

Raisins - optional

Method:

1. Peel and grate all the apples into a large bowl. Add sugar to your taste, and sprinkle some cinnamon. Mix it all up and set aside.

2. Heat up oil and breadcrumbs on the stove until they become dark, but be careful not to burn them. 1-2 table spoons of breadcrumbs are generally enough. The amount of oil should be just above that.

3. Prepare the dough sheets. Place one sheet on the bottom and drizzle milk on top of it. Make sure you cover all the edges as well as the middle, so that the sheet will be nice and moist. Then drizzle the oil and breadcrumbs mix on top of it, using a teaspoon. Place another sheet on top of this one, and repeat the process.

Add enough grated apples to cover the shorter side of the sheet. In my case it takes me six hefty tablespoons to cover that length. Starting from that side, slowly roll the sheets and put them in the pan. The bottom of the roll should be placed on the bottom of the greased pan, so that it doesn't lift in the oven (it will keep your filling safely inside). Repeat the process until all of the sheets are in the pan.

4. Moisten your fingers with milk and go through each roll, and then do the same thing with oil. Pay special attention to the corners, otherwise they will be too hard and too dry to eat.

5. Put the pan in the pre-heated oven on 220 degrees Celsius, and bake for 25 minutes, until the top of the roll gets a nice, red crust. Leave them to cool down before cutting them into smaller slices.

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