Apple strudel - country living

10 servings

Ingredients

Quantity Ingredient
⅓ cup Ground toasted almonds
¼ cup Granulated sugar
1 large Egg
3 larges Rome Beauty apples, peeled, cored, and chopped
½ cup (1 stick) butter, melted
⅓ cup Firmly packed light-brown
⅓ cup Golden raisins
½ teaspoon Ground cinnamon
⅛ teaspoon Ground ginger
10 17-by 12-inch phyllo (strudel) leaves, thawed if frozen
1 Slice raisin bread, ground into crumbs

Directions

1. In medium-size bowl, beat almonds, granulated sugar, and egg until well combined.

2. In large skillet, saute apples in 2 tablespoons melted butter until tender-crisp; remove from heat and stir in brown sugar, raisins, cinnamon, and ginger.

3. On flat surface, place 2 phyllo leaves end-to-end, but with 3 inches overlapping, to form a 21 by 17-inch rectangle with one 17-inch edge closest to you. Brush rectangle with some melted butter.

Sprinkle with 1 T bread crumbs. Top with 2 more phyllo leaves. Repeat brushing with butter, topping with bread crumbs, and layering phyllo leaves, until you have 2 unbuttered phyllo sheets on top. Spread almond mixture onto one third of phyllo rectangle nearest you, leaving 1 inch on edges clear.

4. Heat oven to 375'F. Spoon apples on top of almond mixture; roll up phyllo from bottom third, jelly-roll style, over apples, folding in sides as you roll.

5. Place strudel on baking sheet, seam side down; brush with remaining butter. Bake 15 to 20 minutes or until lightly browned. Cool on sheet on wire rack 15 minutes. Slice crosswise; serve warm.

Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>

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