Title: Hans Christian Apfelstreudel (Apple Strudel)
Categories: Fruits, Citrus, Nuts, Pastry
Yield: 2 strudels
6 c Apples; tart, sliced
3/4 c Raisins
1 tb Lemon Rind; grated
3/4 c Sugar
2 ts Cinnamon
3/4 c Almonds; ground
8 oz Phyllo leaves (1/2 box,
- thawed)
1 3/4 c Butter; melted
1 c Fine bread crumbs
Mix apples with raisins, lemon rind, sugar, cinnamon,
and almonds. Set aside.
Place 1 phyllo leaf on a kitchen towel and brush with
melted butter. Place a second leaf on top and brush with
butter again.
Repeat until 5 leaves have been used, using about 1/2 c
of butter. Cook and stir bread crumbs with 1/4 c of
butter until lightly browned.
Sprinkle 3/4 cup crumbs on the layered phyllo leaves.
Mound 1/2 of the filling in a 3" strip along the narrow
end of the phyllo, leaving a 2" border. Lift towel,
using it to roll leaves over apples, jelly roll fashion.
Brush top of the strudel with butter and sprinkle with
2 tb crumbs.
Repeat the entire procedure for the second strudle.
Bake the strudels at 400 F/205 C. for 20 to 25 minutes,
until browned.
Makes 2 strudels, 6 to 8 servings each.
NOTE: Frozen phyllo leaves for strudel can be found at
most supermarkets in the frozen foods sections.
