Shelly's Recipe

APPLE STRUDEL IV

Category: Fruit Desserts

1/3 cup ground toasted almonds
1/4 cup sugar
1 large egg
3 large Rome beauty apples, peeled, cored and chopped
1/2 cup butter, melted
1/3 cup firmly packed brown sugar and golden raisins
1/2 tsp ground cinnamon
1/8 tsp ground ginger
10 phyllo sheets, thawed
1 slice raisin bread, ground into crumbs

In a medium bowl, beat first 3 ingredients until well combined. In a large skillet, saute apples in 2 tbsp melted butter until tender-crisp; remove from heat and stir in brown sugar, and next 3 ingredients.

On a flat surface, place 2 phyllo sheets end-to-end but with 3 inch overlapping to form a rectangle with the shorter side closest to you. Brush rectangle with some melted butter. Sprinkle with 1 tbsp bread crumbs. Top with 2 more phyllo sheets. Repeat, brushing with butter, topping with bread crumbs, layering phyllo until you have 2 unbuttered phyllo sheets on top. Spread almond mixture onto 1/3rd of phyllo rectangle nearest you, leaving 1 inch on edges clear. Heat oven to 375.

Spoon apples on top of almond mixture; roll up phyllo from bottom third; jelly-roll style, over apples, folding in sides as you roll. Place strudel on baking sheet seam side down; brush with remaining butter. Bake 15-20 minutes or until slightly browned. Cool on sheet on wire rack for 15 minutes. Slice crosswise; serve warm.