Harel Moyal makes an apple strudel that will blow your mind

The beloved singer entered the kitchen together with the pastry chef Miki Shmo, and the two prepared a light apple strudel that fits the winter atmosphere perfectly and is not burdensome after the abundance of meals.

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16/10/2022

Sunday, October 16, 2022, 10:00 a.m. Updated: 11:33 a.m.

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Harel Moyal Miki His Name (Walla System!) Sukkot recipe Harel Moyal Miki His Name (Yossi Tsipakis)

The holiday of Sukkot is an opportunity to lighten up the heavy meals that religiously accompany this month, mainly because sitting in the Sukkah is much less formal than the other times, and you can settle for coquettish snacks instead of a seven-course meal.

The singer

teamed up with Miki Shmo, who is both a pastry chef and a presenter of "Arcostyle" and the two entered the kitchen to make a perfect apple strudel: it is easy to prepare, insanely delicious, suitable for entertaining and brings a pleasant autumnal atmosphere.

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• Materials:

• Filo leaves (4 leaves for one strudel)

• 6 Grand Smith apples

• half a cup of sugar (100 grams)

• 25 grams of butter

• 1 bag of vanilla sugar

• Half a cup of white raisins (optional)

• 1/2 cup finely chopped walnuts and almonds

• For assembly

  : a little vegetable oil, and can also be sprayed

• For decoration

  : powdered sugar

• Preparation:

• Heat the oven to 190 degrees

• Prepare the stuffing: peel the apples, core them and cut them into cubes

• Melt the butter in a wide pan or pot, on a medium flame

• Fry the diced apples so that they are coated in butter

• Sprinkle the sugar and vanilla sugar on top of the apples and cook for another 5-7 minutes, or until the apples soften and still retain their shape

• Add the raisins at the end of cooking and cool until use

• Ingredients and baking:

• Place the phyllo leaves on the work table and make sure to divide them into 2 pairs: one pair of leaves on 50% of the other pair of leaves.

  This way you get a length of one and a half leaves so that it is more convenient to make the strudel

• Brush a little oil on the leaves to prevent them from drying out and sprinkle the chopped walnuts and almonds

• Place the apple filling from right to left and quickly roll into an even roll, so that all the apples are wrapped in the phyllo dough.

  Brush with oil and top with a beaten egg and bake for about 25 minutes

• Cool the strudel slightly, slice and place on a serving plate sprinkled with powdered sugar.

  You can add a scoop of vanilla ice cream or whipped cream

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