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| Apfelstrudel by Julia Rosien |
| 8 sheets philo dough 3/4 cup melted butter 1/2 cup breadcrumbs 2 tart apples, sliced 1/2 cup raisins 1/4 cup almonds or walnuts, sliced 1/4 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Pinch of ginger 1 egg beaten Confectioners' sugar |
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| Preheat oven to 400 degrees F. Grease one
cookie sheet. Put three layers of philo dough on a damp towel. Sprinkle with some of the butter and then sprinkle 1/4 of the breadcrumbs to make a second layer. (Repeat for second strudel. If you are making the large version, overlap the two sections of the philo dough). Spread with apples, raisins and almonds. Mix sugar, cinnamon, nutmeg and ginger together. Pour over apples and raisins. Roll up as you would a jelly roll, using the towel to guide you. Transfer to greased cookie sheet, seam down. (The towel works as a siding to transfer the roll). Brush with beaten egg and the remaining butter. Bake for 30 minutes. Sprinkle with confectioners' sugar before serving. |
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| Instead of apples you can use the
following variations: Rhubarb -- Rhabarberstrudel -- substitute 2 cups rhubarb, cut in 1/4 inch pieces. Cherry -- Kirschenstrudel -- one 16-ounce can, or fresh, pitted cherries. Omit raisins, almonds and cinnamon. |
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