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Phyllo Apple Streudel
1/2 cup raisins
2 cups apples, pared and thinly sliced
1/2 cup chopped walnuts
1/2 cup granulated sugar
3 Tbsp. butter, melted
1 Tbsp. lemon peel, grated
2 tsp. cinnamon
1 tsp. vanilla
1 Tbsp. brandy (optional)
2 Tbsp. butter, melted
1/2 cup fine bread crumbs
6 sheets phyllo dough
4 Tbsp. butter, melted
Soak raisins in hot water for 15 minutes. Drain and combine with apples, walnuts, granulated sugar, 3 Tbsp. melted butter, lemon peel, cinnamon, vanilla and brandy in a large bowl. Set aside.
In small skillet, melt 2 Tbsp. butter and stir in bread crumbs. Cook until browned (but not too dark).
Heat oven to 350°F. Layer fillo sheets on a clean kitchen towel, brushing each sheet with melted butter. Sprinkle with bread crumbs. Spoon apple mixture along longest end of fillo in a 3" strip, leaving a 1/2" border. Using the towel for assistance, lift to roll fillo over filling to form a jelly roll. Place strudel seam side down on lightly buttered jelly roll pan. Brush with butter. Score strudel diagonally through the top few leaves into 12-15 equal sections. Bake at 350°F until strudel is golden brown, about 45-50 minutes. Cool slightly. Sprinkle with powdered sugar and cut into servings.
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