APPLE STRUDEL
 

INGREDIENTS

1/2 cup

2 Tbs.

5 whole

3 Large

1/2 cup

1 tsp.

1

1/3 cup

1/2 cup

12 sheets

3/4cups

1/4 cup

1 cup

1 cup

Raisins

Brandy

Apples peeled cored and sliced thin (Granny Smiths)

Tart cooking apples, peeled cored and sliced thin

Brown sugar, firmly packed

Cinnamon, ground

Lemon juice and zest

Bread crumbs, dried

Pecans, chopped

Phyllo pastry

Butter, melted

Confectioners’ sugar, for dusting finished product

Whipped cream for side

Mint leaves for side of whipped cream
 

Serves:  10-12

 

Recommended Blodgett Equipment:

XR8-G Rotating Rack Oven

 

Preheat to 350F

 

  

  1. Soak raisins in brandy for 15 minutes.

  2. In a bowl, combine sugar, cinnamon, lemon juice and zest.

  3. Stir in apples and half of the bread crumbs.

  4. Add the raisins and nuts.

  5. Grease two sheet pans well.

  6. Carefully thaw Phyllo and slowly separate sheets, keep sheets under damp towel.

  7. Take first sheet, lay on a lightly floured table and brush with butter. Continue for six layers.

  8. Sprinkle a few tablespoons of bread crumbs over the bottom edge of phyllo and add half of the apple mixture.

  9. Start rolling the Strudel up like a jelly roll and place on greased cookie sheet. Repeat for second strudel. Brush both with butter.

  10. Bake for 30 minutes or until golden brown, let cool.

  11. Cut on the bias and serve with whipped cream and mint.