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Apple Strudel

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6 cups tart apples (peeled, sliced)
1 tablespoon lemon rind (grated)
2 teaspoon cinnamon
8 oz. Fillo leaves ( box, thawed)
1 cup plain bread crumbs (finely crushed)
cup raisins
cup granulated sugar
cup almonds (ground)
1 cup butter (melted)


Mix the sliced apples with raisins, lemon rind, sugar, cinnamon, and almonds and set aside. Place 1 Fillo leaf on a clean 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 cup of butter on each base pastry. Prepare two, 5-Fillo leaf base pastries.

Cook and stir the bread crumbs in a sauce pan with cup of butter until lightly browned. Sprinkle cup softened bread crumbs on the layered Fillo leaves. Mound of the apple filling mixture in a 3-inch strip along the narrow end of the Fillo, leaving a 2 inch border.

Gently lift one end of the towel, using it to roll the Fillo leaves over the apple mixture, jelly roll style. Roll strudel from the towel to a baking sheet making sure the seam of the roll is on the bottom. Brush the top of the strudel with melted butter and sprinkle with 2 tablespoons bread crumbs. Repeat the filling procedure for the second strudel.

Bake the strudels at 400 for 20 to 25 minutes, until browned.

Serves 6-8 per Strudel

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