Apfelstrudel (Apple Strudel)

Title: Apfelstrudel (Apple Strudel)
Categories: German, Fruits, Desserts
Yield: 6 Servings

6 c Apples; Tart, Sliced
3/4 c Raisins
1 tb Lemon Rind; Grated
3/4 c Sugar
2 ts Cinnamon
3/4 c Almonds; Ground
8 oz Fillo Leaves; 1/2 Box,Thawed
1 3/4 c Butter;(No Margarine),Melted
1 c Bread Crumbs; Finely Crushed

Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set
aside. Place 1 fillo leaf on a kitchen towel and brush witl 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 c 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 T crumbs. Repeat the entire
procedure for the second strudle. Bake the strudels at 400 degrees F. for
20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each.
NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in
the frozen foods sections.

From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini