Delicious Apple Strudel
Instructions:
- 3 large Chelan Fresh* cooking apples (Granny Smith or Fuji), peeled and thinly sliced
- 1/2 cup granulated sugar
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 3/4 cup dried bread crumbs, divided
- 1/2 pound prepared phyllo dough
- 1/2 cup butter,melted
- Confectioners’ sugar
- Preheat oven to 375°F. Grease a large cookie sheet.
- In a large bowl, toss apples with granulated sugar, raisins,walnuts, cinnamon, nutmeg, salt and 1/4 cup bread crumbs.
- Cut two 24-inch lengths of waxed paper; overlap two lengthwise sides about 2 inches; fasten with tape. On the waxed paper, overlap a few sheets of phyllo to make a 12-by-16-inch rectangle, brushing sheets where they overlap with some melted butter. Brush the entire rectangle with melted butter and sprinkle with a scant tablespoon of bread crumbs. Repeat, brushing each layer with butter and sprinkling every other layer with crumbs.
- Starting along one long side of phyllo, spoon apple mixture to cover about 1/2 of the rectangle. From the apple mixture side, roll up jelly-roll fashion. Place on the cookie sheet, seam side down. Brush with melted butter.
- Bake for 40 minutes, or until golden. Cool on the cookie sheet for 30 minutes.
- To serve, sprinkle strudel with confectioners’ sugar; slice. Serve warm or cold.
- Makes 14 servings.