Apfelstrudel (Apple Strudel)
Yield: 6 servings
— 6 c Apples; Tart, Sliced
— 1 tb Lemon Rind; Grated
— 2 ts Cinnamon
— 8 oz Fillo Leaves; 1/2 Box,Thawed
— 1 c Bread Crumbs; Finely Crushed
— 3/4 c Raisins
— 3/4 c Sugar
— 3/4 c Almonds; Ground
— 1 3/4 c Butter;(No Margarine),Melted
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside.
Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter.
Cook and stir bread crumbs with 1/4 c of butter until lightly browned.
Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle.
Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each.
NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.