Strudel with apples and poppy seeds

Preheat the oven to 190 degrees. Wash 6 apples, remove the cores and cut them into cubes with a side of about 1.5 cm. Put sliced apples in a bowl and add 8 tbsp. poppy seeds.

Grate lemon zest on and add to a bowl with apples, then squeeze some juice.

Add 5 tbsp. sugar and a package of vanilla sugar in a bowl of apples. If you have very sweet apples, use a little less sugar. That depends on your taste.

Add 4 tbsp. of tiny bread crumbs into a bowl. During baking, the apples will start to produce juice, so the crackers can absorb excess liquid and so the strudel is not wet.

Melt 200 g of butter in a saucepan. Take the package of filo dough out of the freezer. 4 sheets of filo dough are required for one strudel. Spread one sheet on the work surface, grease each of them with melted butter.

Spread the apple filling on the dough so that the edges remain free and it can be convenient to wrap the strudel.

Wrap the dough first from the edges, then roll up the bottom and roll it.

Place all the strudels on a baking sheet covered with parchment. Grease the top with butter. Bake for 30 minutes.