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Apple Strudel Recipe

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This recipe for Apple Strudel, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minneapolis Star and Tribune
Added: Monday, March 3, 2008


1/2 of a (16 oz.) pkg. of phyllo sheets
1/2 c. bread crumbs
1 1/2 c. sugar, divided
1 c. butter
3 lb. apples, peeled and thinly sliced
Grated rind and juice of 1/2 lemon
1 1/4 c. sliced almonds
1/3 c. raisins, optional
1/2 tsp. cinnamon

Preheat oven to 350. Trim the stack of phyllo sheets so the longest dimension fits on your largest baking sheet that has edges (in case strudel leaks). Cover with a barely damp towel.
Combine bread crumbs and 1/2 c. sugar. In a saucepan, melt butter. On a clean large tablecloth on the counter, lay out a sheet of phyllo. (Keep remaining phyllo sheets covered with the towel.)
Brush with melted butter and sprinkle with bread crumbs. Cover with another sheet of phyllo, brushing with butter and sprinkling with crumbs. Repeat until a quarter of the box of phyllo is used.
Combine apples, lemon rind and juice, almonds, raisins, 1 c. sugar and cinnamon; spread half the mixture onto the top sheet of phyllo, from edge to edge lengthwise but leaving a few inches clear along both of the long edges and an inch along the short edges.
Roll starting from a long edge, (lift the tablecloth to help roll the dough); brush with butter, crimp ends and place carefully on a large greased baking sheet (one with edges, in case of leaks). Repeat with remaining quarter package of phyllo, butter and apple mixture.
Bake 45 min. or until light brown.
Thaw the frozen package of phyllo overnight in the refrigerator for best results.




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