| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Dessert, Fruit, Pastry | 12 | Servings | |
INGREDIENTS
| 6 | Sheets Filo Dough | |
| 6 | md | Apples; chopped |
| 1/2 | c | Sugar |
| 1 | ts | Cinnamon |
| 2 | tb | Flour |
| 1/4 | c | Bread Crumbs; Dry,Finely Ground |
| 1/4 | c | Margarine; Melted |
INSTRUCTIONS
Note: Instead of dry, finely ground breadcrums, almonds that are finely ground can be used instead. Mix apples with sugar, cinnamon, and flour. Open defrosted package of filo leaves carefully. Cover with plastic sheet. Place one leaf of filo dough on DAMP cloth. Brush leaf lightly with melted margarine using pastry brush. Sprinkle with almonds or bread crumbs. Place second filo leaf directly over first, repeating above directions. Place third leaf directly over second. Put half the apple mixture on edge of dough nearest to you on one 3 inch wide strip. Roll like jellyroll with aid of a cloth. Place strudel on buttered cookie sheet and brush top lightly with melted butter or beaten egg yolk. Repeat with the other 3 sheets of filo dough and other one-half of apple mixture. Bake in 375F oven for about 35 minutes until golden brown. Cut into portions and serve while warm. Variations: 1/2 cup walnuts or 1/2 cup raisins may be added with the apples. Recipe by: "Homemade Heritage"/ Carole Walberg Posted to TNT Recipes Digest, Vol 01, Nr 929 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Jan 11, 1998
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