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Apple Strudel Recipe

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

Danielle Gilvary - Immunology
Added: Tuesday, October 13, 2009


For the filling:
3 Granny Smith apples
˝ c. sugar
˝ c. chopped walnuts
1/3 c. dark raisins (seedless)
1 tsp. cinnamon
Dash of salt
8 oz. of phyllo sheets (1/2 box)
1 stick butter, melted (I like Land O’Lakes)
1 c. dried unseasoned breadcrumbs
Confectioner’s sugar

Mix all ingredients for the filling in a large bowl and set aside. Tape down the sides of a large sheet of freezer paper on counter for a working surface. Lay out 1 sheet of phyllo and brush it with the melted butter then sprinkle with bread crumbs. Next, lay another sheet of phyllo and only sprinkle with bread crumbs. Keep layering sheets putting butter on every other sheet and bread crumbs on every sheet. When you have finished stacking the phyllo, put the filling on down the long end between ~1” off the edge and the middle. Roll phyllo stack over filling and place the roll seam side down on a greased jelly roll pan (use the paper to help you move the strudel). Bake in a preheated 375 degree oven for 40-45 minutes (until the top is golden and apples are no longer hard). Cool then sprinkle with powdered sugar.




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