Apfelstrudel mit Limettenjoghurt

after about 1.5 minutes per side, rotate them a quarter turn for a nice grill pattern.

Let the apple slices cool.

Remove the cast iron grid, place the heat shield, and put the stainless steel grid in the EGG.

Bring the temperature to 200°C.

Cut the apple slices into thin strips.

Mix the granulated sugar with the cinnamon and combine this with the raisins, pine nuts, and panko, then mix through the apple.

Melt the butter.

Strip the rosemary needles and chop them finely.

Place a sheet of phyllo dough on your work surface and sprinkle with the melted butter.

Cover with another sheet of phyllo dough and also sprinkle this with the melted butter.

Repeat until you have used all the dough sheets.

Spread the apple mixture along the bottom of the long side of the dough. Leave about 5 cm free on the sides.

Fold the sides over the apple and roll up the dough.

Place the apple strudel seam side down.

Brush with the remaining melted butter and sprinkle with the rosemary.

Place the apple strudel on the cold, flour-dusted pizza stone. Place this on the grid and bake the apple strudel for 25–30 minutes until golden brown and cooked through.