750g biscuits (6x6cm dimensions)
1l + 200g milk for dipping
2 chocolate pudding
100g dark chocolate
13 tablespoons sugar
250g butter
Mix 900ml milk sugar and let it boil. Dissolve pudding powder In 100 ml of milk and cook into boiled milk. Add chocolate and cook another 2-3 minutes. Remove it from the heat, add the butter and stir well.
Dip each cookie into the milk, arrange them in a 4×4 biscuits basis and cover with the warm filling. Arrange another 4×4 biscuits over filling and repeat the procedure six times in total, covering the cake with filling over the top and sides. Sprinkle with grated chocolate or leave as it is.
crust:
400g flour
150g sugar
250g butter
3 egg yolks
1 baking powder
100g sour cream
filling:
1kg apples
Sugar to taste
1 vanilla sugar
cinnamon
100g raisins
150g ground walnuts
Whisk the butter and sugar, add egg yolks and sour cream. Finally, add the flour mixed with baking powder and knead smooth dough. Divide the dough into two parts, put a half in the fridge to chill. Grease the baking pan dimensions 34x20cm and sprinkle with flour.
Soak the raisins in warm water to swell. Peel the apples and shred them. Squeeze them a little bit with hands to drain excess water. Sugar to taste, add cinnamon and vanilla sugar. Drain the raisins through a strainer and add to apple filling.
Roll out a half of dough in the size of the pan. Sprinke a half of ground nuts on the crust, then put filling. Sprinkle the rest of nuts over the filling and shred chilled dough.
Bake in pre-heated oven at 180 degrees for about 30 minutes. Spinkle hot pie with powder sugar.
Ingredients:
Dough
1 fresh yeast (40g)
1/2l milk
5 tablespoon sugar
1kg flour + a bit of flour for sprinkling
3 egg yolks
300g lard
1 teaspoon salt
1 vanilin sugar (10g)
peel of 1 lemon
Filling
1/2kg ground poppy seeds or ground nuts
1 cup milk
10 tablespoons sugar
100g butter
Coating
1 egg yolk
1 tablespoon water
Firstly, make the filling: put the milk into small pot and let it to boil; stir in poppy seeds or ground nuts, stir little bit and remove from heat. Add 10 tablespoons sugar and 100g butter
Pre-heat the oven to 250 degrees.
Dissolve yeast in ½ l milk and add 1 tablespoon sugar. Leave it to swell.
Pour 1kg flour in large bowl, add dissolved yeast and 3 egg yolks. Knead it briefly with electric mixeer, extensions for dough. Add lard to mixture, then salt, 4 tablespoons sugar, vanila sugar and lemon peel. Knead it well until dough is smooth and divide dough into 4 parts.
Turn each part (one after the other) onto lightly floured surface of silicone cover; roll to about 3mm thickness. Spread filling and roll the strudel up.
Put each strudel into a pan lined with baking paper. Combine egg yolk and water and brush over strudel. Let it rise for ½ an hour.
When you put the strudel in the oven, reduce temperature to 180 degrees. Bake for about 40 minutes, until golden browned.
Sprinkle the powder sugar just before serving.