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Apple Strudel Recipe

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

Ruth Kleinman
Added: Wednesday, October 15, 2008


1 # phyllo dough
1 1/2 sticks melted sweet butter
1 cup fine dry bread crumbs
1/2 cup finely chopped walnuts
8 tart apples, peeled, cored and sliced
1/2 cup raisins
1 cup sugar
1 tsp cinnamon
1 tbsp lemon juice
1 tsp finely grated lemon zest

In a bowl, combine 8 apples, 1/2 cup raisins, 1 cup sugar, 1 tsp cinnamon, 1 tbsp lemon juice and 1 tsp lemon zest.

Take out a sheet of dough. (Remaining dough should be covered with waxed paper and then a damp towel to prevent dough from drying and crumbling). Brush a sheet of dough with melted butter. Sprinkle lightly with mixture of bread crumb and chopped walnuts. Cover with another sheet of dough and repeat process until there are 6 sheets of dough piled up on top of each other with butter and crumbs in between.

Two inches from the longest side and 1 inch from each end, place a thick line of apple mixture (about 1 1/2 inches wide). Fold the long side of the dough over the filling once. Brush melted butter over sides of the dough and fold sides of dough in so that the filling is encased in the dough. Continue rolling up the dough from the long end jelly roll style and place the roll seam side down on an ungreased cookie sheet. Continue with the remaining dough to make 3-4 strudels. Brush strudels with a little melted butter and bake at 375F for 30-35 minutes or until golden brown.




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