Strudel with apples, nuts, raisins

Strudel with apples, nuts, raisins



For the test:
1 ½ cup sifted flour
½ cup water
2 yolks
½ tbsp tablespoons of vegetable oil
½ tbsp tablespoons of sugar
Soda, salt

Filling:
1 kg of apples
1/4 cup peeled almonds and raisins
2 tbsp. l Sahara
1/2 tsp cinnamon

Knead the steep dough from the indicated products and leave to swell for 1/2 hour, tightly covering with a napkin so that the dough does not air.
Then thinly roll a rectangular layer on a floured board, transfer to a towel sprinkled with flour and carefully, trying not to tear, stretch the sheet with your hands into a 1-2 mm thick layer. Trim the edges, sprinkle with vegetable oil and let the dough dry a little.

Put the filling on the sheet (finely chopped apples peeled from the skin, mixed with pre-dried and chopped almonds, sugar, small raisins and ground cinnamon) and roll with a towel in the form of a roll. Grease with vegetable oil and put to bake.
Sprinkle with powdered sugar and cinnamon on top.