German Apple Strudel Recipe

Apple Strudel

• 2 1/4 lb. apples (see above)
• 2 cups fresh breadcrumbs
• 4 tbsp. unsalted butter, melted
• 3/4 cup sugar
• 1 tsp. cinnamon
• 1/2 cup raisins (optional)
• grated rind of 1 lemon
• 1 1/4 lb. package of frozen phyllo, thawed
• 1/2 cup unsalted butter, melted

Instructions:

• Preheat oven to 350° F.
• Slice the apples and put into a bowl. Add breadcrumbs, 4 tbsp. melted butter, sugar, cinnamon, raisins (if using), and grated lemon rind and stir together.
• On a damp towel, lay two sheets of phyllo dough, and brush with melted butter. Place another 1 to 2 sheets on top and brush with butter. Continue until you have about 4 or 5 layers.
• Put the apple mixture down the center of the pastry, leaving a 1-inch border around the outside.
• fold in the short sides and then roll up like a jelly roll.
• Put strudel on a greased baking sheet with the seam side down. Brush with remaining melted butter. Cut 1/4 inch deep slashes across diagonally across top.
• Bake for 30 - 40 minutes or until golden brown.
• Let cool before sprinkling with powdered sugar and serving.