Apple Strudel Recipe

• 1/2 c. dark seedless raisins
• 2 Tbsp. brandy
• 2 c. apples, pared and thinly sliced (Granny Smith are great!)
• 1/2 c. walnuts, minced
• 1/2 c. granulated sugar
• 2 Tbsp. butter, melted
• 1 Tbsp. lemon peel, grated
• 1/2 tsp grnd cinnamon
• 1 tsp vanilla extract
• 2 Tbsp. butter, melted
• 1/2 c. fine bread crumbs
• 1/2 c. apricot preserves
• 1 Tbsp. brandy
• 6 sht Athens(r) or possibly Apollo(r) fillo dough
• 4 Tbsp. butter, melted powdered sugar for strudel top

1. Soak raisins in 2 Tbsp.
2. of brandy about 2 hrs.
3. Combine raisin mix, apples, walnuts, granulated sugar, 2 Tbsp.
4. melted butter, lemon peel, cinnamon and vanilla in a large bowl.
5. Set aside.
6. In small skillet, heat 2 Tbsp.
7. butter and stir in breadcrumbs.
8. Cook till browned (but not too dark).
9. In a small saucepan, heat apricot preserves over low heat till warm.
10. Stir in 1 Tbsp.
11. brandy.
12. Heat oven to 350 F. Layer fillo sheets on a linen-like kitchen towel, brushing each sheet with melted butter.
13. Spread entire surface with warm apricot mix; sprinkle with breadcrumbs.
14. Spoon apple mix along longest end of fillo in a 3" strip, leaving a 1/2" border.
15. Using the towel for assistance, lift to roll fillo over filling to create a jelly roll.
16. Place strudel seam side down on lightly buttered jelly roll pan.
17. Brush with butter.
18. Score strudel diagonally through the top few leaves into 12-15 equal sections.
19. Bake at 350 F till strudel is golden, about 45-50 min.
20. Cold slightly.
21. Sprinkle with powdered sugar and cut into servings.
22. Serves 12-15

raisins, brandy, apples, walnuts, sugar, butter, lemon peel, cinnamon, vanilla, butter, bread crumbs, apricot preserves, brandy, dough, butter

Taken from cookeatshare.com/recipes/apple-strudel-67992 (may not work)