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Apple Strudel
6 cups sliced tart apples
1/2 cup raisins
The zest of 1 lemon
1 cup sugar
2 tsp. ground cinnamon |
1 cup chopped almonds
10 leafs packaged phyllo dough
2 cups butter or margarine, melted
1 cup bread crumbs |
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 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
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 400° F oven for 20 to 30 minutes, until golden brown.
Makes 2 strudels to serve 10 to 12.
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