| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Unseasoned bread crumbs |
| 8 |
tb |
Unsalted butter; (1 stick) |
| 3 |
|
Golden Delicious or Granny Smith apples; peeled, cored, and |
|
|
; sliced into |
|
|
; 1/4-inch pieces |
| 1 |
|
Lemon; minced , Zest of |
| 1/3 |
c |
Raisins |
| 1/4 |
c |
Pine nuts |
| 1 |
ts |
Ground cinnamon |
| 1/3 |
c |
Granulated sugar |
| 5 |
|
Sheets phyllo dough; up to 6 |
| 1 |
tb |
Unsalted butter; melted |
|
|
Confectioners' sugar |
INSTRUCTIONS
Place 3 tablespoons of the bread crumbs in a bowl and set aside. Melt
the butter and skim off the foam that forms on the surface. Let the
melted butter sit for 5 minutes until it settles with a milky liquid
on the bottom. Carefully spoon 4 tablespoons of the golden colored
butter off the top to a small bowl and set aside.
Toast the remaining bread crumbs in the remaining butter until golden
brown, 3 or 4 minutes. In a medium bowl, mix together the toasted
bread crumbs, the apples, lemon zest, raisins, and pine nuts.
Preheat the oven to 350° F. Lightly flour a cookie sheet.
In a small bowl, mix together the cinnamon and the sugar. Lay the
phyllo sheets out on a clean work space and cover them with a damp
towel. Gently spread 1 sheet of phyllo out on a work space with the
longer side facing you. Working quickly so the phyllo doesn't dry
out, lightly brush it with the reserved melted butter, and sprinkle
it with about 1 teaspoon of the cinnamon sugar and about a teaspoon
of the reserved bread crumbs. Lay a second sheet of phyllo on top of
the first sheet and brush with more butter. Sprinkle on more cinnamon
sugar and bread crumbs. Repeat this process with 3 more sheets of
phyllo, for a total of 5 layers.
Combine the apple mixture with the remaining cinnamon sugar. Lay the
apple mix across the middle of the phyllo in a strip about 4 inches
wide. Pick the far edge of the dough up over the apples and roll the
phyllo around the apples to make a tight cylinder. Tuck the ends in
to seal the strudel. If the layers around the strudel tear, use the
extra sheet to wrap around the cylinder and make a smooth surface.
Carefully lift the strudel to the cookie sheet. With a paring knife,
make 4 small slits in the top of the strudel to let the steam escape
during the baking. Brush with the melted butter. Bake the strudel for
45 minutes, or until golden brown. Cool for 5 to 10 minutes, then
dust with the confectioners' sugar and serve warm.
Converted by MC_Buster.
Per serving: 1813 Calories (kcal); 127g Total Fat; (67% calories from
fat); 18g Protein; 121g Carbohydrate; 279mg Cholesterol; 483mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3
Fruit; 24 1/2 Fat; 4 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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