Fine strudel

fine strudel

This is not a traditional recipe for strudel. This kind of strudel is softier and tastier. Some call it three by three strudel because you bake the strudel with three diferent filling in same time.  You can serve it as a breakfast or dinner and its definitely goes great with glass of milk. This fine strudel is very simple to prepare. So lets go!


3 eggs

2 strong yogurts

1 and half cup semolina

2 cups of sugar

2 tablespoons of baking powder

2 tablespoons of vanilla extract

100ml oil

9 sheets  of filo pastry


Mix all ingredients, eggs, yogurt, semolina, sugar, baking powder, extract vanilla and oil together an put it away to rest  for  30 minutes.

Preheat the oven to 180°C (356 degrees Fahrenheit).

Lay out a first sheet of filo pastry and wash over with mixture of yogurt, eggs, semolina and other ingredients. Throw over the second sheet and then wash over again. Finally throw over the third sheet, wash over with mixture and spread peeled and thinly sliced or scrubbed  apples. You can sprinkle with a little bit of cinamon if you want.

fine strudel washing

Fold the edges of the pastry over the filling to create a rim, and roll the strudel up from one of the long sides of the oval. Follow the same process to make the next 2 strudels. To the second strudel spread sour cherries. To the third strudel spread  mixture of 250g cows’ milk cheese, two tablespoon of raisins and little bit of scrubed lemon peel.

fine strudel before baking

Pick up the strudel with a couple of wide spatulas or egglifters and lay on a buttered tray. Glaze the strudels with the rest of yogurt  mixture and bake them in the oven for 30 minutes.

When the strudels get nice brown crust get it out from the oven and immediately sprinkle it with a little bit of water and sugar and when it is all cool down sprinkle it with icing sugar.

fine strudel sliced

Bon appetit!

Tags: , , , ,

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.