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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (115g) Recipe makes 16 servings |
||
| Calories 367 | ||
| Calories from Fat 223 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.9g | 38% | |
| Saturated Fat 13.3g | 66% | |
| Monounsaturated Fat 7.9g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 53mg | 17% | |
| Sodium 284mg | 11% | |
| Potassium 181mg | 5% | |
| Total Carbohydrate 35.1g | 11% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 19.1g | ||
| Protein 3.9g | 7% | |
Apple Strudel
By: truebrit
Mar 13, 2000
SERVES 16 , 2 strudels
Ingredients
- 6 cups apples, tart, sliced
- 3/4 cup raisins
- 1 tablespoon lemon, rind of, grated
- 3/4 cup sugar
- 2 teaspoons cinnamon
- 3/4 cup almonds, ground
- 8 ounces filo pastry, 1/2 box,thawed
- 1 3/4 cups butter, (no margarine),melted
- 1 cup breadcrumbs, finely crushed
Directions
1
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.2
Set aside.3
Place 1 fillo leaf on a kitchen towel and brush witl melted butter.4
Place a second leaf on top and brush with butter again.5
Repeat until 5 leaves have been used, using about 1/2 c of butter.6
Cook and stir bread crumbs with 1/4 c of butter until lightly browned.7
Sprinkle 3/4 cup crumbs on the layered fillo leaves.8
Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border.9
Lift towel, using it to roll leaves over apples, jelly roll fashion.10
Brush top of the strudel with butter and sprinkle with 2 T crumbs.11
Repeat the entire procedure for the second strudle.12
Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.13
NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.
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- Course > Desserts
- Main Ingredient > Fruit > Apples
- Cuisine > European > Western > German
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: WisconsinGirl
On May 6, 2008
Delicious. The lemon zest makes all the difference. I had an issue with the directions for filling and rolling. My other recipe for strudel says to align the filling with the long side of the pastry. Also, 1/2 a box of filo (at least, the brand I buy) is 20 sheets--not 10, so make a little extra filling and come out with 4 strudel if you like.
From: Chef #172845
On Nov 2, 2007
very easy to make but I think a pinch of salt to the apples would help. Very good anyway.
From: Kookaburra
On May 18, 2007
I've tried many Apple Strudel recipes over the years and always been disappointed at the lack of taste. This was the exception! It's terrific! I used 4 large apples, peeled, cored and sliced. Because I like LOTS of flavour I tossed the slices in the juice of a lemon as well as adding the lemon rind. I had a handful of ground almonds left over, so I added them to the breadcrumbs and toasted the lot. Just watch Step 7 of the instructions in this recipe. To make two strudels you only put 1/2 the breadcrumbs on the first lot of pastry (not the whole 3/4 cup as stated), and the rest on the second strudel - and remember to reserve a few tablespoons for the crunchy topping. The strudels were really easy to make and rolled up with no problems at all. The taste was everything I could have wished for. Just delicious! I reheated slices of the strudel in the microwave for a minute or so with no ill effects on the pastry. Thank you!
From: Foodgal
On Feb 17, 2003
Delicious and fun to make. Do the breadcrumbs first. I used one of the newer corn oil margarines and it worked just fine.
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