Favourite Apple Strudel
A variation of German Apple Strudel with walnuts and raisins using phyllo pastry to speed up the preparation.
golden delicious, or granny smith
phyllo (filo) pastry sheets
Heat oven to 400℉ (200℃).
Lightly grease a jelly-roll pan In a large bowl, mix sugar, walnuts, raisins, lemon peel and cinnamon.
Peel, quarter and core apples.
Cut into ½ inch chunks. Toss with sugar mixture, Put a kitchen towel on the work surface with one long side nearest you.
Place 1 sheet phyllo on towel (keep remaining phyllo covered with plastic wrap to prevent drying) Brush entire surface with about 1 tablespoon butter, then sprinkle with 1 tablespoon cracker crumbs.
Layer 5 more sheets in the same manner, brushing each with butter and sprinkling with crumbs.
Mound apple mixture across side of phyllo nearest you, 1½ inches in from the sides and ends.
Fold short ends of phyllo over filling. Using towel as a guide, gently roll up strudel tightly, enclosing the filling.
Lift carefully (On towel) and place seam side down on prepared jelly-roll pan.
Brush top with butter.
Bake 35 to 40 minutes until golden.
Cool in pan on wire rack. Use 2 spatulas to transfer to cutting board.
To serve, sprinkle with confectioner's sugar.
Cut into 1-inch-thick slices.