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Recipe Name: Apple Strudel Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 8

1/2 Cup(s) Golden raisins, plumped
1/3 Cup(s) Chopped walnuts, lightly
1 Pound(s) Tart apples, peeled and
cored very thinly sliced
1/3 Cup(s) Sugar
1/2 Lemon, grated and juice
1/4 Teaspoon(s) Ground cinnamon
1/4 Teaspoon(s) Ground nutmeg
1/4 Teaspoon(s) ground allspice
5 Tablespoon(s) Unsalted butter, melted and
1/2 Cup(s) Fresh bread crumbs
8 Sheets frozen phyllo dough
18X14in. at room
Confectioner's sugar, for
To plump Raisins: Put raisins in boiling water and let sit 15 minutes,
then drain. Mix together in a large bowl the raisins, nuts, apples,
sugar, lemon juice, zest and spices. Have the butter and bread crumbs
ready. Preheat the oven to 400 degrees. Spread a towel or a couple of
sheets of waxed paper on a counter. Working quickly to keep the phyllo
from drying out and keeping the remaining sheets covered with a damp
towel, place one sheet at the towel long side across. Quickly brush it
with some of the melted butter, stroking in one direction to minimize
inevitable tears. Place the second sheet about an inch below the
first, and brush it with more butter. Continue to overlap the sheets
of phyllo, brushing each with butter, to make a rectangle about 22 x
14 inches. Scatter the bread crumbs over the phyllo, leaving a 3-inch
border all around. Spread the apple mixture evenly over the bread
crumbs. Fold over the border of two short sides on top of the filling,
then fold over the longer sides. Lifting the towel to help you, roll
up the filling along the long side to make a bundle about 16 x 4 x 2
inches. With spatulas, transfer it seam-side down to a buttered baking
sheet or jelly-roll pan. Brush the top and ends with the remaining
butter and bake until golden brown, 25 to 30 minutes. Let it cool
somewhat on the sheet. Dust the strudel with confectioners' sugar, and
serve still warm with lightly sweetened whipped cream. NOTES :
Ready-made phyllo sheets, although not authentic, substitute well for
strudel dough and make the traditional Austrian desert possible
without a long day's labor. Have all the filling ingredients ready
before you take out the phyllo, and take care to keep the sheets from
drying by covering them with damp cloths. Recipe by: A Feast Of Fruits
Posted to MC-Recipe Digest V1 #1042 by "Marie Smith"
<> on Jan 24, 1998

Nutrition (calculated from recipe ingredients)
Calories: 367
Calories From Fat: 113
Total Fat: 13g
Cholesterol: 19.1mg
Sodium: 488.1mg
Potassium: 127.1mg
Carbohydrates: 54.2g
Fiber: 2.6g
Sugar: 10.8g
Protein: 9.3g

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