Shelly's Recipe

VIENNESE APPLE STRUDEL

Category: Napoleons/Eclairs/Strudel/Baklava/Cream Puffs

1/2 cup dark raisins
2 tbsp brandy
2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored
1/2 cup walnuts, chopped
2 tbsp sugar
2 tbsp butter, softened
1 tbsp grated lemon peel
1/2 tsp cinnamon
1/2 tsp vanilla extract
2 tbsp butter
1/2 cup breadcrumbs
1/2 cup apricot preserves
1 tbsp brandy
10 sheets Phyllo Dough, thawed
3 tbsp butter, melted
Powdered sugar to dust

In large bowl, soak raisins in 1 tbsp brandy for 2 hours. Add apples, walnuts, sugar, 2 tbsp butter, lemon peel, cinnamon and vanilla. Mix well and set aside.

In small skillet, over medium heat, melt 2 tbsp 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 phyllo per roll buttering between each layer. Spread warm apricot mixture on top phyllo 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 phyllo. Bake at 350 for 45 to 50 minutes or until golden brown. Cool. Dust with powdered sugar. Yield: 2 large strudels