Apple Strudel
Print recipe| Serves | 6 - 8 |
Ingredients
- 6 Sheets Phyllo pastry
- 3 apples (peeled, cored and diced)
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup raisins (which have been soaked in hot water for 5 minutes and then drained)
- 1 Tsp grated lemon rind
- 1/2 Tsp cinnamon
- 1/3 Cup (approx) melted butter
- 1/3 Cup (approx) fine dry bread crumbs ((buy at the grocery store in bread section))
Directions
| Completely thaw Phyllo pastry if frozen (takes at least 45 minutes) | |
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Finely slice or chop apples. Toss with sugar, raisins, lemon rind and cinnamon. Set aside.  | |
| Unwrap Phyllo dough carefully and remove the 6 sheets needed. (You can then re-freeze the rest of the package). Cover with damp cloth when not using or it will dry out. | |
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Place 1 sheet of Phyllo on a damp tea linen or cotton tea towel. Using a pastry brush, brush the top with melted butter. Sprinkle with about 1 tbsp of the dried bread crumbs. Place the next sheet of Phyllo on top and repeat the butter and bread crumbs.  | |
| About 2 inches (5 cm) from one long edge of the pastry, spoon the apple mixture in a strip about 3 inches (7cm) wide, leaving 2 inches free of filling at each short end. Carefully roll up, jelly-roll fashion, starting at the long edge nearest the filling and tucking in the ends. | |
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Place on a raised edge cookie sheet that has been lined with parchment paper, seam side down; brush with melted butter. Cut 6 to 8 slits in the top.  | |
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Bake in 400 °F over for 30 to 35 minutes or until crisp and golden. (If the inside has run out a bit, lift it carefully off the parchment paper onto a clean sheet or serving platter. Cool about 15 minutes and then dust with icing sugar (put some icing sugar in a plastic strainer and rub with a spoon). Serve warm or cold.  | |