| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | German | German, Fruits, Desserts | 6 | Servings |
INGREDIENTS
| 6 | c | Apples; Tart, Sliced |
| 3/4 | c | Raisins |
| 1 | tb | Lemon Rind; Grated |
| 3/4 | c | Sugar |
| 2 | ts | Cinnamon |
| 3/4 | c | Almonds; Ground |
| 8 | oz | Fillo Leaves; 1/2 Box,Thawed |
| 1 3/4 | c | Butter;(No Margarine),Melted |
| 1 | c | Bread Crumbs; Finely Crushed |
INSTRUCTIONS
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, 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 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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