Apple Strudel

posted by Emma 08-11-100 8:40 AM

Apple Strudel

1/2 cup fine dry bread crumbs
7 1/2 tablespoons unsalted butter
1 1/2 pounds tart apples, such as Granny Smith, peeled, quartered, and sliced thin crosswise
1/3 cup granulated sugar
1/2 cup raisins
1/2 teaspoon cinnamon
twelve 17- by 12-inch sheets phyllo, stacked between two sheets of wax paper and covered with a dampened kitchen towel

In small skillet cook bread crumbs in 1 1/2 tablespoons butter over moderate heat, stirring, until golden and transfer to large bowl. To bread crumbs add apples, granulated sugar, raisins and cinnamon and toss mixture well.

On a work surface arrange an 18-inch-long-piece of wax paper with a long side facing you, cover it with 1 sheet of the phyllo, and brush phyllo lightly with some of the remaining butter, melted. Layer 5 more sheets of the phyllo over first sheet in same manner, brushing each sheet lightly with some of the melted butter, and mound half the apple mixture evenly along the long side facing you, leaving a 2-inch border at each end.

Using wax paper as a guide and rolling away from you, roll up the strudel tightly and, with the seam side down, fold the ends under to enclose filling. Transfer carefully to a lightly buttered jelly-roll pan and brush with some of the remaining melted butter.

Make another strudel with the remaining phyllo, melted butter, and apple filling in same manner and transfer it to jelly-roll pan. Bake in middle of preheated 375F oven for 35 to 45 minutes, or until golden. Cool to warm in pan on rack. Transfer to serving platter and dust with confectioners' sugar.

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