štrudla s višnjom

što/

10 jabuka
200 g višanja
cimet u prahu

kako/

8 jabuka izblendajte u homogenu smjesu i rasporedite na police dehdratora u pravokutnom obliku, u sloju debljine oko pola milimetra (meni su ispala 3 pravokutnika dimenzija cca 25x30 cm). Dehidrirajte oko 8 sati na 42°C, odnosno dok se ne osuši i može lako skinuti s podloge.
Dvije jabuke i 100 g višanja izblendajte zajedno i zatim u smjesu umiješajte 100 g cijelih višanja. Po želji dodajte malo cimeta. Dobivenu smjesu razmažite po dehidriranim ''korama'' od jabuke i zarolajte.

što ako/
Dehidrator blender kaj me sad---[link].
Višnje zamrznete ljeti kad ih ima previše da biste se mogli zimi ovako veseliti!

i još/
Ako želite mekanu štrudlu, neka odstoji malo. Dehidrirane kore će u početku biti žilave, ali već nakon par sati će omekšati jer će apsorbirati vodu iz smjese od svježh jabuka i višanja, tako da će se štrudla moći sasvim lako rezati i jesti vilicom (tko ne voli rukama).

[ENGLISH]

sour cherry strudel

what/

10 apples
200 g sour cherries
ground cinnamon

how/

Blend 8 apples into a homogeneous mixture and spread evenly on dehydrator shelves in a 5 mm thick layer (I got 3 rectangles of cca 25x30 cm). Dehydrate for 8 hours on 42°C or until dry. Blend two apples and 100 g sour cherries together and add 100 g of whole sour cherries. Add a bit of cinnamon. Spread this mixture on the apple crust and roll it.

what if/
Fancy machines...[link].
If you ever have too many sour cherries in the summer, you can freeze them for colder days like today..

also/
If you want the strudel to be soft and easily eaten with a fork (I heard that there are some people who don't like to eat with their hands), just leave it in the fridge for a few hours and the apple crust will absorb water from the juicy filling and get soft.