"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apple Strudel (Germany) Recipe

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This recipe for Apple Strudel (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KM
Added: Friday, February 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 cups sliced tart apples
3/4 cup raisins
1 Tbsp. grated lemon rind
3/4 cup sugar
2 tsp cinnamon
3/4 cup ground almonds
1/2 box (16-ounce size) frozen fillo leaves, thawed ( Instead of making the strudel dough from scratch, you may find Fillo Leaves at some super markets and use this recipe. Making homemade fillo leaves is very time consuming.)
1 3/4 cups butter or margarine, melted
1 cup fine bread crumbs

Directions:
Directions:
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup of butter. Cook and stir the breadcrumbs with 1/4 cup butter until lightly browned. Sprinkle 3/8 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow edge of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly-roll fashion. Brush strudel with butter after each turn. Using towel, place strudel on greased baking sheet. Brush top of the strudel with butter and sprinkle with 2 tablespoons crumbs. Repeat the entire procedure for the second strudel. Bake the strudels at 400F for 20 to 25 minutes, until browned. Serve warm. Makes 2 strudel, 6 to 8 servings.

 

 

 

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