Recipe#11311

Title: Apple Strudel 11

From: Albert & Lita Lotzkar alotzkar@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Authentic Hungarian Apple Strudel 
 Date: 13 Nov 1998 05:53:18 -0700 
 Message-ID: <364A2469.B9D98CEF@home.com> 

Yield: 6 servings
 1 package filo dough
 1 1/2 Sticks butter, melted
 2 lbs apples, peeled, cored, and sliced thin
 1 tsp cinnamon
 1 cup sugar
 1 cup toasted breadcrumbs
 Mix apples with crumbs (crumbs help to keep juice in strudel instead
 of flooding pan). Mix sugar and cinnamon in a dish. Lay out clean
 towel and put sheets of buttered Filo dough on top. Place apples
 on prepared filo layers that have been brushed with butter. Start
 spreading apples about 3 inches from the edge closest to you (you
 need a clean area so you can get it in the pan. Completly cover
 the rest of the filo dough with apples.  Sprinkle cinnimon and
 sugar mix over the apples. Now take the edge of the towel near you
 and slowly start to make a big roll by pulling up and towards you.
 This is not as hard as it sounds. As you are rolling it you can
 roll it right into a greased pan. Then tuck the ends of the strudel
 underneath itself. Brush top with more butter and bake at 350
 degrees for about 1 hour. Brush every 20 min. with butter. Strudel
 is done when it looks like it has collapsed. Cool and cut into
 slices and dust with powderd sugar.
 You can vary the filling by adding chopped walnuts, or raisins. If
 you add raisins you must first soften them in hot water and then
 dry them before using. I prefer using just apples.
 When you lay out the filo sheets you will want to have at least 4
 or 6 layers buttered one on top of the other. You will have enough
 sheets to make several strudels so buy at least 4 or 5 lbs of
 apples. It is not really a lot of work and you will have a wonderful
 dessert.