Mini Apple Strudels

Let the French pastry thaw - meanwhile we prepare the apple filling.

Wash, core and grate the apples through the small holes. Combine with 50ml water and a cup of sugar and set over medium heat. Stir occasionally until the liquid evaporates completely.

Let cool.

Cut the pastry sheet into 3 long stripes.

Roll lightly each stripe with a rolling pin to make it thinner. Spread out the apple filling into an even and thin layer covering 2/3 of the whole surface.

Roll the dough up.

Then cut into 3-4cm equal pieces.

Arrange strudels into an oven tray, greased with oil. Brush strudels with eggwash - so that they look nice and golden.

After baking, sieve powdered sugar over strudels, or serve as such. They are tasty either warm or cold. 

Enjoy!