 |
Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Ingredients:
6 cups apples, tart, sliced |
3/4 cup raisins |
1 lemon, rind of, grated |
3/4 cup sugar |
2 teaspoons cinnamon |
3/4 cup almonds, ground |
8 ounces phyllo pastry, 1/2 box, thawed (also called filo pastry) |
1 3/4 cups butter, melted (no margarine) |
1 cup breadcrumbs, finely crushed |
Directions:
1. Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside.
2. Place 1 phyllo leaf on a kitchen towel and brush with melted butter.
3. Place a second leaf on top and brush with butter again.
4. Repeat until 5 leaves have been used, using about 1/2 cup of butter.
5. Cook and stir bread crumbs with 1/4 cup of butter until lightly browned.
6. Sprinkle 3/4 cup crumbs on the layered phyllo leaves.
7. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
8. Lift towel, using it to roll leaves over apples, jelly roll fashion.
9. Brush top of the strudel with butter and sprinkle with 2 tbsp crumbs.
10. Repeat the entire procedure for the second strudel.
11. Bake the strudels at 400°F for 20 to 25 minutes, until browned.
12. NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.
|
|