Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1/2 cup raisins, coarsely chopped
• 1 cup plain breadcrumbs, divided
• 1 1/2 cup butter, melted, divided
• 6 cups peeled, cored and diced apples
• 2/3 cup sugar
• 1 Tbsp. freshly grated lemon peel
• 2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 cup ground almonds
• 10 sheets phyllo, thawed according to package directions (half of 1 lb. box)

Directions

1. Preheat oven to 400 degrees. Pour 1/4 cup boiling water over raisins in small bowl. Let stand 5 minutes. Drain and pat dry. Meanwhile, cook and stir breadcrumbs with 1/4 cup of the melted butter over medium heat until lightly browned. Set aside half of breadcrumbs.

2. Add apples, raisins, sugar, lemon peel, cinnamon, nutmeg and almonds; set aside.

3. Working quickly, place 1 phyllo sheet on kitchen towel; brush lightly with melted butter. P{lace second sheet on top and brush with butter again. Repeat until 5 sheets are coated with butter and stacked.

4. Sprinkle one-fourth of browned crumbs on layered phyllo. Mound half of filling evenly down center third of phyllo, leaving 2-inch border at each end. Lift towel; use to roll sheets over apples. Fold ends over. Use towel to fold remaining third of phyllo over roll to enclose. Slide , seam side down, onto baking sheet. Brush top of strudel with butter and sprinkle with 2 Tbsp. of the crumbs.

5. Repeat entire procedure for second strudel with reserved filling and reserved breadcrumbs. Place strudel with reserved filling and reserved breadcrumbs. Place strudels in oven and bake 40 to 50 minutes until golden brown. Cool slightly and serve warm.

Email to a friend | Print this recipe | Back