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Apple Strudel Recipe

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

Ginger Paris


6 cups apples, tart, sliced
3/4 cup raisins
1 lemon, rind of, grated
3/4 cup sugar
2 teaspoons cinnamon
3/4 cup almonds, ground
8 ounces phyllo pastry, 1/2 box, thawed (also called Filo Pastry)
1 3/4 cups butter, melted (no margarine)
1 cup breadcrumbs, finely crushed

Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside.
Place 1 phyllo 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 bread crumbs with 1/4 cup of butter until lightly browned.
Sprinkle 3/8 (1/2 of the crumbs)cup crumbs on the layered phyllo leaves.
Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
Lift towel, using it to roll leaves over apples, jelly roll fashion.
Brush top of the strudel with butter and sprinkle with 2 tbsp crumbs.
Repeat the entire procedure for the second strudel.
Bake the strudels at 400F for 20 to 25 minutes, until browned.
NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections

Personal Notes:
Personal Notes:
Made this delicious studel for our 2009 Octoberfest Party




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