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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 cup hot water |
1/2 cup golden raisins |
6 large granny smith apples, peeled and cut into 8 wedges |
2 cups sugar, divided |
2 tablespoons grated orange rind |
1 tablespoon vanilla extract |
1/4 cup butter or margarine |
1 (7 1/4-ounce) package butter cookies, finely crumbled |
2 cups chopped pecans, toasted |
12 frozen phyllo pastry sheets, thawed |
3/4 cup butter or margarine, melted |
powdered sugar |
1 cup whipping cream |
1/4 cup powdered sugar |
2 tablespoons apple brandy or apple cider |
1/8 teaspoon ground nutmeg |
Directions:
1. Pour 1 cup hot water over raisins; let stand 20 minutes. Drain raisins; set aside.
2. Stir together apple wedges, 1 cup sugar, orange rind, and vanilla extract.
3. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and cook, stirring occasionally, 15 to 20 minutes or until mixture thickens. Remove from heat; stir in raisins. Cool.
4. Stir together cookie crumbs, remaining 1 cup sugar, and pecans. Set aside.
5. Unfold phyllo, and cover with a damp towel to prevent it from drying out.
6. Stack 4 sheets on a flat surface covered with wax paper, brushing each sheet with melted butter. Sprinkle with one-third crumb mixture. Repeat procedure 3 times with remaining phyllo, butter, and crumb mixture. Top with apple mixture, leaving a 2-inch border around edges. Fold in short sides 2 inches.
7. Roll up, starting at long side. Place, seam side down, on a greased baking sheet. Cut 1/4-inch-deep slits, 1 inch apart, across top. Brush strudel with butter.
8. Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes. Dust with powdered sugar.
9. Beat cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Stir in brandy and nutmeg. Serve with warm strudel.
10. Note: For butter cookies, we used Pepperidge Farm Chessmaen Butter Cookies.
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