- Apples - 5 pieces
- Lemon, juice - 1/2 Pieces
- Brandy - 2 Art. spoons
- Raisins - 0,5 Cups
- Brown sugar - 2/3 Cups
- Cinnamon - 1 teaspoon
- Ground cloves - 1/4 Teaspoons
- Liquid caramel - 1 st. a spoon
- Butter - 2 Art. spoons
- Ginger biscuits (crumbs) - 0.5 cups
- Puff pastry (original 16-sheet dough), sheet - 2 Pieces
- Butter - 4 items. spoons
1. Apples should be washed and the core removed. Cut the apples into thin slices. Raisins pick and pour warm water for 15-20 minutes. In a separate bowl, mix sliced apples, squeezed out half a lemon juice, brandy, prepared raisins, brown sugar, caramel, melted butter and spices. 2. If you have puff pastry plates, take two sheets. If the usual layered yeast or yeastless dough, then divide it into two parts and roll two sheets as thin as possible. Lubricate the sheet with butter. Prepared grit of ginger biscuits, divide into two parts and sprinkle half on the oil surface of the dough. The second sheet, too, spread butter and sprinkle with the remains of cookie crumbs. 3. Fill the filling into two parts and lay it on both sheets. Smooth the filling in the middle of the sheet. 4. Twist the dough together with the filling into a roll. Twist and the second wheel. 5. Lubricate the rolls with melted butter and cut all the rolls in 5-6 places. 6. The oven will need to be warmed up to 175 degrees beforehand. Strudels are baked for about 25 minutes. On their surface will appear a golden brown crust. The strudel is served warm. And if you still give him ice cream, it will be very tasty.
Servings: 8-9