Recipes from Germany and Austria :: German and Austrian Desserts
6 c. sliced tart apples
1/2 c. raisins
Zest of 1 lemon
1 c. sugar
2 tsp. ground cinnamon
1 c. chopped almonds
10 leaves pkg.d phyllo dough
2 c. butter or butter-replacement, melted
1 c. bread crumbs
Mix together the apples, raisins, lemon zest, sugar, cinnamon, and almonds and set aside. Place a phyllo leaf on a large kitchen towel and brush with butter. Place a second leaf on top of the first and brush with butter. Repeat three more times, making a stack of 5 leaves.
Combine the bread crumbs with 1/4 c. butter in a small saucepan and cook over moderate heat until lightly browned. Sprinkle and distribute a little less than half the bread crumbs on the buttered phyllo. Place half the apple mixture in a strip about 3 in. wide along the narrow edge of the phyllo. Lift the towel, using it to roll the phyllo around the filling. Use the towel to place the strudel on a greased baking sheet. Brush with butter and sprinkle and distribute with about 2 Tbsp. of the crumbs. Repeat the entire procedure for the second strudel. Bake in a preheated 400 degree F oven for 20 to 1/2 an hour, until golden brown.
Makes 2 strudels to serve 10 to 12.
