Apfelstrudel (apple strudel)
Yield: 6 servings
- 6 c Apples; Tart Sliced 3/4 c Almonds; Ground
- 3/4 c Raisins 8 oz Fillo Leaves; 1/2 Box Thawed
- 1 tb Lemon Rind; Grated 1 3/4 c Butter;(No Margarine) Melted
- 3/4 c Sugar 1 c Bread Crumbs; Finely Crushed
- 2 ts Cinnamon
Mix apples with raisins lemon rind sugar cinnamon and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo leaving a 2-inch border. Lift towel using it to roll leaves over apples jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes until browned. Makes 2 strudels 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.