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Apple Strudel
1/2 Cup Unseasoned bread crumbs
8 Tablespoon Unsalted butter; (1 stick)
3 Golden Delicious or Granny Smith apples; peeled, cored, and sliced into 1/4-inch pieces
1 Lemon; minced , Zest of
1/3 Cup Raisins
1/4 Cup Pine nuts
1 Teaspoon Ground cinnamon
1/3 Cup Granulated sugar
5 Sheets phyllo dough; up to 6
1 Tablespoon Unsalted butter; melted
Confectioners' sugar
Place 3 tablespoons of the bread crumbs in a bowl and set aside. Melt the
butter and skim off the foam that forms on the surface. Let the melted
butter sit for 5 minutes until it settles with a milky liquid on the bottom.
Carefully spoon 4 tablespoons of the golden colored butter off the top to a
small bowl and set aside.
Toast the remaining bread crumbs in the remaining butter until golden brown,
3 or 4 minutes. In a medium bowl, mix together the toasted bread crumbs, the
apples, lemon zest, raisins, and pine nuts.
Preheat the oven to 350 F. Lightly flour a cookie sheet.
In a small bowl, mix together the cinnamon and the sugar. Lay the phyllo
sheets out on a clean work space and cover them with a damp towel. Gently
spread 1 sheet of phyllo out on a work space with the longer side facing
you. Working quickly so the phyllo doesn't dry out, lightly brush it with
the reserved melted butter, and sprinkle it with about 1 teaspoon of the
cinnamon sugar and about a teaspoon of the reserved bread crumbs. Lay a
second sheet of phyllo on top of the first sheet and brush with more butter.
Sprinkle on more cinnamon sugar and bread crumbs. Repeat this process with 3
more sheets of phyllo, for a total of 5 layers.
Combine the apple mixture with the remaining cinnamon sugar. Lay the apple
mix across the middle of the phyllo in a strip about 4 inches wide. Pick the
far edge of the dough up over the apples and roll the phyllo around the
apples to make a tight cylinder. Tuck the ends in to seal the strudel. If
the layers around the strudel tear, use the extra sheet to wrap around the
cylinder and make a smooth surface.
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