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    APPLE STREUDEL FROM AUSTRIA

    WE LOVED WINTER VACATIONS IN AUSTRIA AND THIS WAS ONE OF OUR FAVORITE TREATS FROM THE CAFE JUST DOWN THE STREET FROM BACH'S HOME IN STRAUSSBURG,AUSTRIA.


    List of Ingredients


    • 1 1/2 CUP HOT WATER
    • 1 CUP RAISINS
    • 1 PACKAGE (16 OZ) PHYLLO PASTRY
    • 1 CUP UNSEASONED BREAD CRUMBS
    • 1 CUP SUGAR
    • 2 CUPS WALNUT FINELY GROUND
    • 1/2 TEASPOON CINNAMON
    • 1 1/2 CUP BUTTER, MELTED
    • 6 MEDIUM APPLES, PARED, CORED AND GRATED
    • POWDERED SUGAR


    Instructions


    1. POUR HOT WATER OVER RAISINS, LET STAND ABOUT 5 MINUTES, DRAIN AND DRY ON PAPER TOWEL
    2. THAW PHYLLO PASTRY, UNFOLD CAREFULLY.
    3. DIVIDE LEAVES INTO 4 GROUPS. WORK ONE GROUP AT A TIME,COVER THE OTHERS WITH DAMP CLOTH.
    4. COMBINE BREAD CRUMBS, SUGAR, NUTS, AND CINNAMON.
    5. BRUSH EACH LEAF WITH MELTED BUTTER,
    6. SPRINKLE BREADCRUMB MIXTURE EVENLY OVER PASTRY SHEETS THEN STACK.
    7. SPREAD 1/4 OF THE APPLES AND RAISINS OVER THE LOWER LENGTHWISE THIRD OF DOUGH.
    8. STARTING AT THE LENGTHWISE SIDE WITH APPLE FILLING, LIFT AND ROLL, JELLY ROLL STYLE.
    9. REPEAT WITH REMAINING 3 GROUPS OF PHYLLO PASTRY.
    10. PLACE STRUDELS IN WELL BUTTERED 15X10X1 INCH JELLY ROLL PAN.
    11. BRUSH TOPS WITH MELTED BUTTER.
    12. BAKE 350 DEGREES FOR 35 MINUTES OR TIL GOLDEN BROWN.
    13. SPRINKLE WITH POWDERED SUGAR.
    14. CUT DIAGONAL TO SERVE.
 

 

 

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