Apple Strudel

Title:
Apple Strudel

Yield:
1 Servings

Categories:
Desserts,
Pastries,
Fruits




Ingredients:





     4 lg Apples


   1/2 c  Sugar


     1 ts Cinnamon


   3/4 c  Seedless raisins


   1/4 c  Almond slivers


   1/2 c  Butter; melted


     4    Sheets phyllo dough


     2 tb Bread crumbs






 Peel, core, and finely chop apples. Mix with sugar, spices, raisins, nuts,


 and 2 tablespoons melted butter. Unwrap phyllo dough and keep between two


 dampened tea towels. Place one sheet of dough on a third tea towel. Brush


 with melted butter and sprinkle with bread crumbs. Place second sheet of


 phyllo on top of first, brush with butter, and sprinkle with crumbs. Repeat


 with remaining sheets of phyllo. Spread apple filling, about two inches in,


 along one long side of dough, to within two inches of each edge. Filling


 should be spread about three inches wide. Fold long side over once to cover


 filling, then fold in edges. Continue to roll lengthwise, like a jelly


 roll, using towel to help. Brush each roll with butter, and place, seam


 side down, on a lightly buttered baking sheet. Bake at 400 degrees about


 20-25 minutes, until golden. Remove from oven and score top into 1-1/2"


 slices with a sharp knife. Cool and cut into slices.


 


 Posted to JEWISH-FOOD digest V97 #309 by BNLImp@aol.com (Iara lewin) on Nov


 26, 1997