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Recipe Name: Apple Raisin Strudels Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Fine dry bread crumbs
7 1/2 Tablespoon(s) Unsalted butter
1 1/2 Pound(s) Tart apples, such as granny
Smith peeled
quartered and
Sliced thin
1/3 Cup(s) Granulated Sugar
1/2 Cup(s) Raisins
1/2 Teaspoon(s) Cinnamon
Twelve, 17- by 12-inch
sheets of phyllo
stacked between two
sheets of wax paper
and covered with a
dampened kitchen
Confectioners' sugar for, Confectioners' sugar for
dusting the
1 Cup(s) Well-chilled heavy cream
1/4 Cup(s) Sour cream
1/4 Cup(s) Confectioners' sugar, Confectioners' sugar
1 Teaspoon(s) Vanilla
Make the strudels: In a small skillet cook the bread crumbs in 1 1/2
tablespoons of the butter over moderate heat, stirring, until they are
golden and transfer them to a large bowl. To the bread crumbs add the
apples, the granulated sugar, the raisins, and the cinnamon and toss
the mixture well. On a work surface arrange an 18-inch-long-piece of
wax paper with a long side facing you, cover it with 1 sheet of the
phyllo, and brush the phyllo lightly with some of the remaining
butter, melted. Layer 5 more sheets of the phyllo over the first sheet
in the same manner, brushing each sheet lightly with some of the
melted butter, and mound half the apple mixture evenly along the long
side facing you, leaving a 2-inch border at each end. Using the wax
paper as a guide and rolling away from you, roll up the strudel
tightly and, with the seam side down, fold the ends under to enclose
the filling. Transfer the strudel carefully to a lightly buttered
jelly-roll pan and brush it with some of the remaining melted butter.
Make another strude l with the remaining phyllo, melted butter, and
apple filling in the same manner and transfer it to the jelly-roll
pan. Bake the strudels in the middle of a preheated 375F. oven for 35
to 45 minutes, or until they are golden, and let them cool to warm in
the pan on the rack. The strudels may be made 1 day in advanced and
kept covered loosely at room temperature. Reheat the strudels in a
preheated 400F. oven for 15 minutes. Transfer the strudels with
slotted spatulas carefully to serving platters and dust them with the
confectioners' sugar. Make the whipped cream: In a chilled bowl with
an electric mixer beat the heavy cream, the confectioners' sugar, and
the vanilla until the mixture holds soft peaks and transfer it to a
serving bowl. Serve the strudels warm, sliced diagonally, with the
whipped cream. Makes 2 strudels. Gourmet February 1992 Converted by
MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2656
Calories From Fat: 1704
Total Fat: 193.6g
Cholesterol: 584.9mg
Sodium: 920.8mg
Potassium: 1078.3mg
Carbohydrates: 220.8g
Fiber: 7.6g
Sugar: 121.4g
Protein: 22.2g

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