Apple Strudel - Country Living Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Ground toasted almonds,
1/2 tsp: Ground cinnamon,
1/4 cup: Granulated sugar,
1/8 tsp: Ground ginger,
1 large: Egg,
10: 17-by 12-inch phyllo,
3 large: Rome Beauty apples, peeled,
-, (strudel) leaves, thawed
-cored, and chopped
-if frozen,
1/2 cup: , (1 stick) butter, melted
1 Slice: raisin bread, ground
1/3 cup: Firmly packed light-brown,
-into crumbs,
1/3 cup: Golden raisins,
Directions:
1. In medium-size bowl, beat almonds, granulated sugar, and egg until
well combined.
2. In large skillet, saute apples in 2 tablespoons melted butter until
tender-crisp; remove from heat and stir in brown sugar, raisins,
cinnamon, and ginger.
3. On flat surface, place 2 phyllo leaves end-to-end, but with 3
inches overlapping, to form a 21 by 17-inch rectangle with one
17-inch edge closest to you. Brush rectangle with some melted butter.
Sprinkle with 1 T bread crumbs. Top with 2 more phyllo leaves. Repeat
brushing with butter, topping with bread crumbs, and layering phyllo
leaves, until you have 2 unbuttered phyllo sheets on top. Spread
almond mixture onto one third of phyllo rectangle nearest you,
leaving 1 inch on edges clear.
4. Heat oven to 375F. Spoon apples on top of almond mixture; roll up
phyllo from bottom third, jelly-roll style, over apples, folding in
sides as you roll.
5. Place strudel on baking sheet, seam side down; brush with remaining
butter. Bake 15 to 20 minutes or until lightly browned. Cool on sheet
on wire rack 15 minutes. Slice crosswise; serve warm.
Country Living/Sept/92 Scanned & edited by Di Pahl &
Source from luhu.jp
well combined.
2. In large skillet, saute apples in 2 tablespoons melted butter until
tender-crisp; remove from heat and stir in brown sugar, raisins,
cinnamon, and ginger.
3. On flat surface, place 2 phyllo leaves end-to-end, but with 3
inches overlapping, to form a 21 by 17-inch rectangle with one
17-inch edge closest to you. Brush rectangle with some melted butter.
Sprinkle with 1 T bread crumbs. Top with 2 more phyllo leaves. Repeat
brushing with butter, topping with bread crumbs, and layering phyllo
leaves, until you have 2 unbuttered phyllo sheets on top. Spread
almond mixture onto one third of phyllo rectangle nearest you,
leaving 1 inch on edges clear.
4. Heat oven to 375F. Spoon apples on top of almond mixture; roll up
phyllo from bottom third, jelly-roll style, over apples, folding in
sides as you roll.
5. Place strudel on baking sheet, seam side down; brush with remaining
butter. Bake 15 to 20 minutes or until lightly browned. Cool on sheet
on wire rack 15 minutes. Slice crosswise; serve warm.
Country Living/Sept/92 Scanned & edited by Di Pahl &
Source from luhu.jp