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Apple Strudel

desserts, fruits

6 sheets phyllo pastry
3 apples; peeled
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup chopped walnuts pecans or almonds
1/4 cup raisins
1 teaspoon grated lemon rind
1/3 cup (approx) melted butter
1/3 cup (approx) fine dry bread crumbs
icing sugar

Thaw phyllo if frozen; make sure it's completely thawed before you try to peel off sheets of pastry. Leave package in refrigerator until all ingredients are assembled. Finely slice or chop apples. Toss with sugar, cinnamon, nuts, raisins and lemon rind. Set aside. Unwrap phyllo dough carefully and remove the six sheets needed. (You can re- Freeze the rest of the package.) Cover with damp cloth when not using to prevent drying out. Place one sheet of phyllo on damp tea towel. Using large pastry brush, brush top with melted butter. Sprinkle with about 1 tablespoon bread crumbs. Repeat with remaining five sheets of phyllo, ending with crumbs. About 2 inches from one long edge of pastry, spoon apple mixture in a strip about 3 inches wide, leaving 2 inches - Free of filling at each short end. Carefully roll up, jelly-roll fashion, starting at long edge nearest filling and tucking in ends. Place on buttered baking sheet, seam side down; brush with melted butter. Cut 6 to 8 slits in top. Bake in 400°F oven for 30 to 35 minutes or until crisp and golden. Dust top with sifted icing sugar. Serve warm or cold.

Contributor: Canadian Living - February, 1984

Yield: 8 servings

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