Ingredients
- /2 cup dark raisins
- 2 tablespoons brandy
- 2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored
- 1/2 cup walnuts, chopped
- 2 tablespoons sugar
- 2 tablespoons butter, softened
- 1 tablespoon grated lemon peel
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- 1/2 cup breadcrumbs
- 1/2 cup apricot preserves
- 1 tablespoon brandy
- 10 sheets Athens Fillo Dough, thawed
- 3 tablespoons butter, melted
- Powdered sugar to dust
Preparation
Step 1
In large bowl, soak raisins in 1 tablespoon brandy for 2 hours. Add apples, walnuts, sugar, 2 tablespoons butter, lemon peel, cinnamon and vanilla. Mix well and set aside.
In small skillet, over medium heat, melt 2 tablespoons butter and stir in breadcrumbs. Cook about 2 minutes or until lightly browned.
In small saucepan over low heat, melt apricot preserves and stir in brandy.
To prepare large strudels, use 5 sheets of phyllo per roll according to directions for Rolls and Strudels (see below). Spread warm apricot mixture on top phyllo sheet and sprinkle with breadcrumbs.
Spread with apple mixture and roll up, placing the strudel seam side down on greased baking sheet. Score top into 6 equal sections. Repeat procedure for remaining 5 sheets of phyllo.
Bake in preheated 350ºF oven for 45 to 50 minutes or until golden brown. Cool. Dust with powdered sugar.
HOW TO MAKE STRUDEL ROLLS
1. Place cheesecloth on a dry counter, then place waxed paper on the cheesecloth. Unfold phyllo sheets and set desired amount on waxed paper. Brush with butter and spread bread crumbs or chopped nuts on each sheet as it is placed on the waxed paper. (Bread crumbs and chopped nuts add more body to strudel rolls and result in a nicer finished appearance.)
2. Spread filling across the entire length in a 3" strip. Put the filling on the lower third of the leaves (closest to you) for easier rolling. Filling should not touch the edges. Tuck or fold the edges at the ends to finish the strudel.
3. When you have completed rolling the strudel, gently remove the cloth and wax paper and place roll seam side down on ungreased baking sheet.
4. Strudel can be frozen before it is baked. When ready to use, defrost it 30 minutes before baking. Increase the baking time slightly longer than the recipe suggests.
5. If you are planning to slice roll after baking. Electric knives work wonderfully when slicing through phyllo products, even when they aren't scored before baking