| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Jewish |
Desserts, Pies & past, Fruit |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Apples |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 3/4 |
c |
Seedless raisins |
| 1/4 |
c |
Almond slivers |
| 1/2 |
c |
Butter; melted |
| 4 |
|
Sheets phyllo dough |
| 2 |
tb |
Bread crumbs |
INSTRUCTIONS
Peel, core, and finely chop apples. Mix with sugar, spices, raisins, nuts,
and 2 tablespoons melted butter. Unwrap phyllo dough and keep between two
dampened tea towels. Place one sheet of dough on a third tea towel. Brush
with melted butter and sprinkle with bread crumbs. Place second sheet of
phyllo on top of first, brush with butter, and sprinkle with crumbs. Repeat
with remaining sheets of phyllo. Spread apple filling, about two inches in,
along one long side of dough, to within two inches of each edge. Filling
should be spread about three inches wide. Fold long side over once to cover
filling, then fold in edges. Continue to roll lengthwise, like a jelly
roll, using towel to help. Brush each roll with butter, and place, seam
side down, on a lightly buttered baking sheet. Bake at 400 degrees about
20-25 minutes, until golden. Remove from oven and score top into 1-1/2"
slices with a sharp knife. Cool and cut into slices.
Posted to JEWISH-FOOD digest V97 #309 by BNLImp@aol.com (Iara lewin) on Nov
26, 1997
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“When God ordains, He sustains.”