Title: Oktoberfest Apfelstrudel
Categories: Dessert Fruit European Ethnic
Yield: 1 Servings
| 9 | | PHYLLO;FROZEN;sheets |
| 1/3 | c | RAISINS |
| 1 | tb | RUM |
| 1 | | LEMON;JUICED |
| 2/3 | c | SUGAR |
| 1/2 | c | NUTS;GRATED |
| 6 | tb | SOUR CREAM |
| 1/2 | ts | CINNAMON;GROUND |
| 1/2 | ts | BUTTER;MELTED |
| 1/4 | c | SUGAR;POWDERED |
| 4 | md | APPLE;TART-PEELED,SLICED |
Soak raisins in rum for 2 hours. Thaw phyllo to room temperature. Sprinkle
apples with lemon juice, then toss with sugar, cinnamon and nuts (use
hazelnuts, walnuts or almonds). Add sour cream, then soaked raisins.
Preheat oven to 400F; grease a large baking sheet and set aside. Place one
sheet of phyllo on a damp towel (keep others covered) and brush with melted
butter; place another sheet on top and brush again. Repeat one more time.
Spread 1/3 of filling over the long edge of the dough, about 1 edge. Using
the towel, lift and roll over phyllo to enclose filling; continue
jelly-roll fashion to the end of sheet, then pinch edges to seal. Place on
baking sheet. Repeat process to make another 2 strudels. Brush tops with
butter; bake 40 minutes or until apples are tender. Remove, dust with
powdered sugar and cool. Serve cold with cream or ice cream. In Germany,
Oktoberfest is celebrated with the best of beers and foods, and much
delight; it originally marked the wedding day of Ludwig the First, on
October 17, 1810.