APFELSTRUDEL
APPLE STRUDEL
6 cups sliced tart apples ¾ cup ground almonds
¾ cup raisins ½ box (16 oz.) frozen phyllo
1 TB grated lemon rind leaves, thawed*
¾ cups sugar 1 ¾ cups butter or margarine,
2 tsp. cinnamon melted
1 cup fine bread crumbs
Place 1 phyllo 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 the bread crumbs with ¼ cup butter until lightly browned. Sprinkle 3/8-cup crumbs on the layered filo leaves.
Mound ½ of the filling in a 3” strip along the narrow edge of the phyllo, leaving a 2” border. Lift towel, using it to roll leaves over apples, jellyroll fashion. Brush strudel with butter after each turn. Using towel, place strudel on greased baking sheet. Brush top of the strudel with butter and sprinkle with 2 TB of crumbs. Repeat the entire procedure for the second strudel. Bake the strudels at 400 degrees F for 20-25 minutes, until browned. Serve warm.
Makes 2 strudels, 6-8 servings each.
*Frozen phyllo leaves for strudel can be found at many supermarkets.