Easy Apple Strudel
|Apples||4 , peeled and quartered|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Chopped walnuts/Pecans / almonds||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon, grated|
|Butter||1⁄2 Cup (8 tbs), melted|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Icing sugar||1 Tablespoon|
Finely slice apple quarters crosswise.
Place in bowl and toss with sugar, nuts, raisins, lemon rind and cinnamon; set aside.
Place 1 sheet of phyllo on damp tea towel.
Cover remaining phyllo with damp cloth.
Brush sheet with some of the butter; sprinkle with 1 tbsp (15 mL) bread crumbs.
Layer remaining phyllo, brushing each sheet with butter and sprinkling with remaining bread crumbs.
About 2 inches (5 cm) from one long edge of pastry, spoon apple mixture lengthwise down pastry in 3-inch (8 cm) wide strip, leaving 2-inch (5 cm) border of pastry at each short end.
Starting at long edge nearest filling, carefully begin to roll phyllo over filling.
Roll up strudel jelly roll-style, folding in edges as you roll.
Roll up firmly but allow a little slack for expansion.
Carefully place strudel seam side down on greased baking sheet.
Brush with butter.
Cut 7 slits in top.
Bake in 400Ã‚Â°F (200Ã‚Â°C) oven for 30 to 35 minutes or until crisp and golden.
Transfer to rack or serving platter.
Just before serving warm or at room temperature, dust with icing sugar.