Apple Strudel

• for filling:
• about 1pound apples, preferably Granny Smith
• 4 tbs fresh lemon juice
• 1/2 cup golden raisin
• 1/4 cup brandy
• 1tbs butter
• 2 tbs brown sugar
• 1tbs honey
• for strudel:
• 1/2 cup crushed walnuts
• 1 tbs brown sugar
• 1 tsp ground cinnamon
• 6 sheets phyllo pastry, thawed
• 2 ounces butter

1. 1.The filling should be enough to make two strudels. Therefore the amount of ingredients for strudel should be doubled if you want two strudels. If not, just save half of the filling for the next time. Let raisins soak in brandy while you are preparing the apples. Peel and core apples and cut them into slices then into half inch cubes. Sprinkle apples with lemon juce and mix. Melt butter in a shallow skillet, add sugar and honey & mix well. Add apples and simmer until apples are tender but hold shape and liquid is reduced to 1 tablespoon. Remove from heat, add raisin (without brandy) and cool to room temperature
2. 2. Preheat oven to 375u0b0F.Mix walnuts, cinamon and sugar. Place 1 phyllo sheet on work surface Brush phyllo lightly with melted butter and sprinkle with 3 tbs of walnut mixture. Repeat with 5 more phyllo sheets, brushing each with butter and sprinkling with scant 3 tablespoons nut mixture evenly over it.
3. Spoon filling atop phyllo stack in 12x3-inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. Fold short edges over filling. Beginning at edge close to filling, roll up strudel jelly-roll style. Place strudel, seam side down, on prepared baking sheet.
4. Bake strudel uncovered until golden, about 30 minutes(15 min at 375F, 15 min at 300F). Let cool at least 30 minutes. Serve with whipped cream drizzled with honey and sprinkled with cruched walnuts.

filling, apples, lemon juice, golden raisin, ubc, butter, brown sugar, honey, walnuts, brown sugar, ground cinnamon, phyllo pastry, butter

Taken from www.epicurious.com/recipes/member/views/apple-strudel-50005214 (may not work)