Walnut strudel

Ingredients

• Phyllo dough

  500g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Low Fat Yogurt (2%)

  Sainsbury's

  16 oz or 454g

• Sugar

  White, granulated sugar

  1 ⅝ cup or 320g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  10g

• Walnuts

  Nuts, english

  5 cup, ground or 400g

• Sunflower oil

  High oleic (70% and over)

  ⁷⁄₁₆ cup or 98g

• Semolina

  Unenriched

  1 ¹¹⁄₁₆ cup or 284g

Directions

1. Filling: whisk whole eggs with sugar, then add semolina, yogurt, oil, baking powder. Leave the filling for ten, fifteen minutes so it swells a bit.
2. We divide the sheets into three parts, five sheets each. Cover each sheet with several tablespoons of filling, put sheets on one another, and on the last, fifth, sprinkle grounded nuts. Roll into strudel, slightly bending the ends so they don't leak and put on a pan with baking paper. We also do this with rest. Place in a heated oven and bake at moderate temperatures, 200C around 30 minutes. When cooled, you can sprinkle top with powdered sugar. Cut pieces at finger width.