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German Apple Strudel
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1 c. fresh bread crumbs (2 slices of bread)
1 c. ground walnuts
8 med. size cooking apples (McIntosh, Spys)
pared, quartered, cored and thinly sliced (8 cups)
1 c. sugar
1 c. golden raisins
1 tsp. grated lemon rind
1 Tb. lemon juice
1 tsp ground cinnamon
16 strudel or phyllo leaves from a 16 oz. package
3/4 c. melted unsalted butter
10x confectioner's sugar
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| This recipe will make 2 strudels.Combine bread crumbs and walnuts in large skillet and stir over medium heat until crumbs and nuts are golden, about 5 minutes, remove from heat.Combine apples, sugar, raisins, lemon rind, lemon juice and cinnamon in large bowl.Place 4 strudel leaves on a clean towel. Place another 4 leaves overlapping to form an 18 x 18 inch square of dough. Brush dough completely with some of the melted butter. Sprinkle half of the crumb-nut mixture over entire surface.Spoon half of apple mixture in an even row down one side of the dough, two inches from the edges.Using the towel, lift dough up and over filling. Fold the two adjacent sides of dough toward center, in order to completely enclose the apple filling. Continue rolling strudel aided by the towel. Allow it to roll over and over on itself until completely rolled (15 x 3 inch roll) carefully ease into a jelly-roll pan. Repeat for remaining apple strudel.Bake in preheated 400° oven for 35 minutes. Brush several times with remaining butter. Allow strudel to cool 15 minutes. Sprinkle with 10x sugar. Delicious. |
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