Apfelstrudel (Apple Strudel)
The classic German dessert, buttery and rich with apples, raisins and almonds.
Ingredients
| 6 | cups |
apples
tart, sliced |
|
| ¾ | cup |
raisins, seedless
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| ¾ | cup |
sugar
|
|
| 2 | teaspoons |
cinnamon
|
|
| ¾ | cup |
almonds
ground |
|
| 8 | ounces |
phyllo (filo) pastry sheets
1/2 box, thawed |
|
| 1 ¾ | cups |
butter
(no margarine), melted |
|
| 1 | cup |
bread crumbs
finely crushed |
Directions
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.
Set aside. Place 1 phyllo sheet on a kitchen towel and brush witl melted butter.
Place a second sheet on top and brush with butter again.
Repeat until 5 sheets 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 phyllo sheets.
Mound ½ of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
Lift towel, using it to roll sheets over apples, jelly roll fashion.
Brush top of the strudel with butter and sprinkle with 2 tablespoons of crumbs.
Repeat the entire procedure for the second strudel.
Bake the strudels at 400℉ (200℃) for 20 to 25 minutes, until browned.
