Title: Apple Strudel 1
Categories: Pastry German
Yield: 6 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 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.