Strudel in a slow cooker of puff pastry with apples

1. Apples are washed, dried and peeled. Then we cut out the rough cores and take out the seeds. Cut the apples into cubes, put them in a bowl and sprinkle with lemon juice so that they do not darken.

2. Next, put brown sugar in a bowl (you can replace it with ordinary white) and ground cinnamon. Candied fruits and pine nuts are also added to a bowl with apples and mix everything well with each other.

3. We roll out the finished puff pastry into an even thinner sheet, after sprinkling it with flour. Then, slightly retreating from the edge, we spread the filling of apples, candied fruits and nuts on the rolled dough along its entire length, without going a little to the edges. And with careful movements we wrap the apples in the middle of the dough, folding it into a kind of roll. We make sure that the filling does not fall out of the pie and is evenly distributed. The edges of the dough are fastened together. We make small incisions on top. Lubricate the pie with egg yolk, especially carefully in the places where the dough is fastened.

4. Turn on the slow cooker in the "Baking" mode and lubricate the bottom of the bowl with a piece of butter. Carefully shift the wrapped strudel into a slow cooker, folding it around the perimeter of the bowl and evenly distributing it over its entire area. Close the multivark with a lid and bake for 20 minutes in this mode from the moment of heating. Then we remove the strudel from the bowl of the slow cooker and turn it over to the other side. Bake it for another 20-25 minutes and turn off the slow cooker. The baking time of the strudel may vary depending on the model and power of the appliance. We focus on the resulting golden crust of the pie.

5. The finished apple strudel is transferred to a plate and cut into portions. Sprinkle with powdered sugar and serve to the table.

Bon appetit!