Apple and cinnamon crackers

For 28 pieces
  • 1 pack (250 g) strudel dough sheets, filo or yufka dough (10 sheets of 30 x 31 cm; refrigerated shelf)
  • 75 g Butter
  • 1 (approx. 115 g) red-cheeked apple
  • 1/2 Vanilla pod
  • grated peel of 1/2 organic orange
  • 1 TL Cinnamon
  • 1 1/2 tablespoons brown sugar
  • fat
35 minutes
very simple
Let the dough sheets rest at room temperature for about 15 minutes. Melt the butter in a small saucepan and let it cool down a little. Wash the apple thoroughly, rub dry, cut out the core with an apple core.
Slice the apple thinly. Cut the vanilla pod lengthways and scrape out the pulp with a knife. Mix the orange peel, cinnamon, vanilla pulp and sugar well.
Take 5 sheets of pastry out of the package. Seal the remaining dough tightly and use it elsewhere. Place a sheet of dough on a well-greased baking sheet. Brush with a little liquid butter. Lay the rest of the pastry sheets on top, brushing each sheet with butter and sealing with butter.
Cover with apple rings and sprinkle with cinnamon and orange sugar. Cut into 28 pieces with a rolling pin. Carefully pull apart and bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see
manufacturer) for about 12 minutes. Take out of the oven, place on a wire rack and let cool down. Arrange on a plate.
1 piece approx:
  • 40 kcal
  • 160 kJ
  • 3 g fat
  • 4 g carbohydrates


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