Apple Amaretti Strudel Recipe

• 12 sht off filo pastry
• 175 gm melted unsalted butter
• 8 x amaretti biscuits finely crushed extra butter for greasing icing sugar sifted whipped cream for serving
• 40 gm raisins
• 2 Tbsp. brandy
• 75 gm dark brown sugar
• 1 tsp cinammon juice and grated rind of 1 lemon
• 5 lrg Coxs or possibly Granny Smith apples
• 3 lrg cooking apples
• 50 gm dry fine breadcrumbs
• 65 gm almonds minced

1. The same day as serving soak raisins in brandy for at least 15 min.
2. Mix sugar with cinammon and lemon rind.
3. Peel core and thinly slice the apples.
4. Place in a bowl and toss with the sugar mix and half the breadcrumbs; then fold in the raisins nuts and lemon juice.
5. Carefully unfold the filo leaves.
6. Keep the leaves covered with a sheet of plastic.
7. Lift off 1 sheet place on a clean surface.
8. brush with melted butter and sprinkle with a few Tbsp.
9. of amaretti crumbs.
10. Layer with 6 more sheets of filo brushing each with butter but only sprinkling every other layer with the crumbs.
11. Sprinkle a few Tbsp.
12. of breadcrumbs over the last sheet and place half of the apple mix at the bottom edge of the strip.
13. Starting at the applefilled edge roll up the dough as for a Swiss roll.
14. Place on a buttered baking tray seam side down and fold ends under to seal.
15. Brush with melted butter.
16. Repeat to make a second strudel.
17. Cover with clingfilm to make airtight and chill.
18. Allow about 1 1/2 hrs baking and resting time.
19. Before serving preheat oven to 190C (375F gas 5).
20. Remove clingfilm and bake for 45 min.
21. Remove from oven and sprinkle top with sifted icing sugar.
22. Leave for 15 min to 1 hour before serving.
23. Serve with whipped cream.
24. Serves 10

pastry, butter, extra butter, raisins, brandy, brown sugar, cinammon juice, apples, apples, breadcrumbs

Taken from cookeatshare.com/recipes/apple-amaretti-strudel-66015 (may not work)