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Archives: Apple Strudel
Ingredients
6 cups (1.5 L) sliced tart apples
1/2 cup (125 ml) raisins
The zest of 1 lemon
1 cup (250 ml) sugar
2 tsp (30 ml) ground cinnamon
1 cup (250 ml) chopped almonds
10 leafs packaged phyllo dough
2 cups (500 ml) butter or margarine, melted
1 cup (250 ml) bread crumbs
Directions
Mix together the apples, raisins, lemon zest, sugar, cinnamon,
and almonds and set aside. Place a phyllo leaf on a large
kitchen towel and brush with butter. Place a second leaf on top
of the first and brush with butter. Repeat three more times,
making a stack of 5 leafs. Combine the bread crumbs with 1/4
cup (60 ml) butter in a small saucepan and cook over moderate
heat until lightly browned. Sprinkle a little less than half the
bread crumbs on the buttered phyllo. Place half the apple
mixture in a strip about 3 inches (8 cm) wide along the narrow
edge of the phyllo. Lift the towel, using it to roll the phyllo
around the filling. Use the towel to place the strudel on a
greased baking sheet. Brush with butter and sprinkle with about
2 tablespoons of the crumbs. Repeat the entire procedure for
the second strudel. Bake in a preheated 400F (180C) oven for 20
to 30 minutes, until golden brown.
Makes 2 strudels to serve 10 to 12
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