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6 cup Apples, tart, sliced
3/4 cup Raisins
1 Tablespoon Lemon Rind, grated
3/4 cup Sugar
2 teaspoon Cinnamon
3/4 cup Almonds, ground
8 oz Fillo Leaves, 1/2 Box, thawed
1 3/4 cup Butter (No Margarine), melted
1 cup Bread Crumbs, finely crushed
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Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 cup of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 Tablespoon crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.
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