Title: Apple Strudel
Categories: Dessert German
Yield: 12 Servings
| 6 | c | Apples, Tart, Sliced |
| 3/4 | c | Raisins |
| 1 | tb | Lemon Rind, Grated |
| 3/4 | c | Sugar |
| 2 | ts | Cinnamon |
| 3/4 | c | Almonds, Ground |
| 8 | oz | Fillo Leaves, 1/2 Box,Thawed |
| 1 3/4 | c | Butter,(No Margarine),Melted |
| 1 | c | Bread Crumbs, Finely Crushed |
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set
aside. Place 1 fillo 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 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 400øF for 20 to 25
minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE:
Frozen fillo leaves can be found at most markets in the frozen food
section.