Apple Walnut Strudel
|Walnuts||1⁄3 Cup (5.33 tbs), chopped|
|Lemon juice||1⁄4 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs)|
|Crumbled phyllo leaves||1⁄3 Pound|
Peel, core and chop apples.
Combine apples, walnuts and lemon juice in mixing bowl; fold to mix.
Place 2 phyllo leaves on a lightly dampened, lightly bread-crumbed cloth.
Brush leaves lightly with melted margarine.
Lay a second leaf on top of each leaf.
Brush each layer lightly with melted margarine.
Repeat using all the leaves.
Place apple filling 2 in. (5 cm) in from long edges.
Fold long edges in over the filling.
Fold over the ends.
Roll up dough,jelly-roll fashion.
Score top into 10 pieces with a sharp knife or scissors and place on greased cookie sheet.
Bake at 350°F (175°C) for 25 minutes, or until lightly browned.