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l/2 cup fine dry bread crumbs
7-l/2 tbsps. butter
l-l/2 lb. tart apples, such as Granny Smith, peeled,quartered and
sliced thin crosswise
l/3 cup granulated sugar
l/2 cup raising
l/2 tsp. cinnamon
twelve l7xl2″ sheets phyllo, stacked between 2 sheets wax paper
and covered with dampened dish towel
Confectioners sugar for dusting the strudels
Make the strudels: In small skillet cook bread crumbs in l-l/2 tbsp.
of butter over mod. heat, stirring, till golden & transfer to large
bowl. To crumbs, add apples, sugar, raisins & cinnamon & toss well.
On work surface arrange an l8″ long piece of wax paper with long
side facing you, cover with l sheet of phyllo, & brush lightly with
some remaining melted butter. Layer 5 more sheets over lst sheet in
same way, brushing with butter. Mound half apple mixture along long
side facing you leaving 2″ border on each end. Roll up strudel away
from you tightly & with seam side down fold ends under to enclose
the filling. Transfer carefully to lightly buttered jelly-role pan
and brush with some of remaining butter. Make another strudle with
remaining dough and apples & transfer to jelly-roll pan.. Bake the
strudels in preheated 375 oven for 35 to 45 mins. or until they are
golden, and let them cool to warm in the pan on a rack.. (Can be
made l day in advance & kept covered loosely at room temp. Reheat
in preheated 400 oven for l5 mins. Dust with sugar and serve.
Option: In a chilled bowl with an electric mixer beat l cup cold
heavy cream with l/4 cup sour cream, l/4 cup powdered sugar
& l tsp. vanilla until mixture holds soft peaks & transfer
to a serving bowl. Serve the strudels warm, sliced
diagonally, with the whipped cream.
Gourmet Jan. l992

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