INGREDIENTS

INSTRUCTIONS

FOR THE STRUDELS
FOR THE WHIPPED CREAM
Make the strudels:
In a small skillet cook the bread crumbs in 1 1/2 tablespoons of the
butter over moderate heat, stirring, until they are golden and
transfer them to a large bowl. To the bread crumbs add the apples,
the granulated sugar, the raisins, and the cinnamon and toss the
mixture well. On a work surface arrange an 18-inch-long-piece of wax
paper with a long side facing you, cover it with 1 sheet of the
phyllo, and brush the phyllo lightly with some of the remaining
butter, melted. Layer 5 more sheets of the phyllo over the first
sheet in the same manner, brushing each sheet lightly with some of
the melted butter, and mound half the apple mixture evenly along the
long side facing you, leaving a 2-inch border at each end. Using the
wax paper as a guide and rolling away from you, roll up the strudel
tightly and, with the seam side down, fold the ends under to enclose
the filling. Transfer the strudel carefully to a lightly buttered
jelly-roll pan and brush it with some of the remaining melted butter.
Make another strude l with the remaining phyllo, melted butter, and
apple filling in the same manner and transfer it to the jelly-roll
pan. Bake the strudels in the middle of a preheated 375F. oven for 35
to 45 minutes, or until they are golden, and let them cool to warm in
the pan on the rack. The strudels may be made 1 day in advanced and
kept covered loosely at room temperature. Reheat the strudels in a
preheated 400F. oven for 15 minutes. Transfer the strudels with
slotted spatulas carefully to serving platters and dust them with the
confectioners' sugar.
Make the whipped cream:
In a chilled bowl with an electric mixer beat the heavy cream, the
confectioners' sugar, and the vanilla until the mixture holds soft
peaks and transfer it to a serving bowl.
Serve the strudels warm, sliced diagonally, with the whipped cream.
Makes 2 strudels.
Gourmet February 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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