Zesty Apple Strudel
Zesty Apple Strudel recipe
Yield
16 servingsPrep
30 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cup |
apples
sliced |
|
| ¾ | cup |
raisins, seedless
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| ¾ | cup |
sugar
|
|
| 2 | teaspoon |
cinnamon
|
|
| ¾ | cup |
almonds
ground |
|
| 8 | ounces |
phyllo (filo) pastry sheets
|
|
| 1 ¾ | cup |
butter
|
|
| 1 | cup |
bread crumbs
finely crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
apples
sliced |
|
| 177 | ml |
raisins, seedless
|
|
| 15 | ml |
lemon zest
grated |
|
| 177 | ml |
sugar
|
|
| 1E+1 | ml |
cinnamon
|
|
| 177 | ml |
almonds
ground |
|
| 231.2 | ml/g |
phyllo (filo) pastry sheets
|
|
| 414 | ml |
butter
|
|
| 237 | ml |
bread crumbs
finely crushed |
|
Directions
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.
Set aside.
Place 1 fillo 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 ½ cup of butter.
Cook and stir bread crumbs with ¼ cup of butter until lightly browned.
Sprinkle ¾ cup crumbs on the layered fillo leaves.
Mound ½ of the filling in a 3 inch strip along the narrow end of the fillo, leaving a 2 inch border.
Lift towel, using it to roll leaves over apples, jelly roll fashion.
Brush top of the strudel with butter and sprinkle with 2 tablespoon crumbs.
Repeat the entire procedure for the second strudle.
Bake the strudels at 400℉ (200℃). for 20 to 25 minutes, until browned.
Makes 2 strudels, 6 to 8 servings each.
