Apple Strudel

Yet another very appropriate recipe for Mabon! :D I tried this strudel at a friend's house and decided that I just had to get my hands on the recipe. And obviously, I did. This strudel is slightly atypical because it contains semolina. In my opinion, the density the semolina gives this cake is just what is needed to complete the texture of your classical strudel. It is up to you if you will form the cake into sausages and bake them like that (as is usually done with strudels), but I decided to make the strudel in layers in a deeper baking pan and then cut it into blocks. This is the way I tried it and it is the way I made it.

You Will Need: 

• 3 solid yogurts (about 540g altogether)
• 3 eggs
• 2 cups (yogurt cups) sugar (about 300g altogether, but I put a bit less in)
• 1 cup semolina (about 150g)
• 1 cup vegetable oil (about 120ml)
• 1 baking powder
• 1kg grated apples
• sugar and cinnamon (to taste, for the apples)
• ready-made strudel pastry (12 sheets needed)

The Process:

1. Mix together eggs and sugar, then add yogurt, oil, semolina and baking powder.
2. Peel and grate the apples and add cinnamon and sugar to taste.
3. Lay one strudel pastry sheet into a deeper baking pan. 
4. Spread some of the semolina mixture onto this sheet. Put a second pastry sheet on top of all this and spread semolina mix on it too.
5. Spread some of the apple mix onto the second pastry sheet.
6. Lay a third pastry sheet down on top of all these layers.
7. Repeat steps 4, 5 and 6 until you run out of the the apple mix and then pour the rest of the semolina mix on top of it all.
8. Heat oven to 175°C and bake for 35-40 minutes. And you will have one big strudel! (you'll know it's done because the top will be completely golden-brown)
9. If you want, sprinkle some crystal sugar on top of the strudel once it's done.
10. Cut it into blocks while it's still warm.

In case you want to make typical strudels (in "sausages"), then don't start putting the pastry sheets from step 3 in a baking pan. Instead, put them on a counter top or any working area. Follow steps 4 and 5. Then roll the pastry into a sausage and place it in a baking pan. Repeat steps 3, 4 and 5 (making the strudels on a counter top) until you run out of pastry sheets. If you've done everything right, you should end up with 6 strudels from these 12 pastry sheets.