Viennese Apple Strudel
Ingredients
- 1/2 C. dark raisins
- 2 Tbs. brandy
- 2 C. (2 medium) thinly sliced Granny Smith apples, peeled and cored
- 1/2 C. walnuts, chopped
- 2 Tbs. sugar
- 2 Tbs. butter, softened
- 1 Tbs. grated lemon peel
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 2 Tbs. butter
- 1/2 C. breadcrumbs
- 1/2 C. apricot preserves
- 1 Tbs. brandy
- 10 sheets Athens Fillo Dough, thawed
- 3 Tbs. butter, melted
- Powdered sugar to dust
Directions
In large bowl, soak raisins in 1 Tbs. brandy for 2 hours. Add apples, walnuts, sugar, 2 Tbs. butter, lemon peel, cinnamon and vanilla. Mix well and set aside. In small skillet, over medium heat, melt 2 Tbs. butter and stir in breadcrumbs. Cook about 2 minutes or until lightly browned. In small saucepan over low heat, melt apricot preserves and stir in brandy.
To prepare large strudels, use 5 sheets of fillo per roll according to directions for Rolls and Strudels. Spread warm apricot mixture on top of fillo sheet and sprinkle with breadcrumbs. Spread with apple mixture and roll up, placing the strudel seam side down on greased baking sheet. Score top into 6 equal sections. Repeat procedure for remaining 5 sheets of fillo. Bake in preheated 350 degree oven for 45-50 minutes or until golden brown. Cool. Dust with powdered sugar.
Yield: 2 large strudels
