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Ingredients
- 10 Tbsp. unsalted butter melted
- 1/4 c. finely-grnd almonds
- 1/4 c. finely-grnd walnuts
- 2 lb Cortland, Macoun or possibly Winesap apples, or possibly other good baking apples (abt 8 small)
- 1/3 c. golden brown raisins
- 6 Tbsp. sugar Zest of one lemon
- 2 tsp grnd cinnamon plus more
- 2 Tbsp. cornstarch
- 16 sht phyllo
Directions
- Heat oven to 450 degrees. Brush a large baking pan with melted butter. Set aside. Combine almonds and walnuts in a small bowl. Set aside.
- Peel core and cut apples into 1/4-inch slices. Combine apples, raisins, 2 Tbsp. sugar, lemon zest, and cinnamon in a medium bowl. Set aside.
- Bring 3/4 c. water and cornstarch to a boil in a small saucepan, stirring constantly till thick and smooth. Add in 4 remaining Tbsp. sugar, and stir till dissolved. Pour over apples. Stir to combine.
- Place a sheet of phyllo on a flat work surface to create a square. Brush with butter. Place a second sheet over the first. Brush with butter. Repeat four times.
- Spread 1/4 c. nuts over bottom one-third of phyllo in a 1-inch-wide line parallel to and about 3 inches from the edge of pastry. Top with a sheet of phyllo. Brush with butter. Spread half of apple mix in a 3 1/2-inch-wide line covering the nuts; sprinkle with cinnamon. Top with a sheet of phyllo. Brush with butter. Mix in right and left sides of phyllo about 1 inch. Fold phyllo over once to cover apples. Brush with butter. Roll like a cigar almost to end, brushing all surfaces with butter. Mix in ragged edges, and brush with butter. Finish rolling, and place seam-side down in prepared pan.
- Brush with butter. Cut six 1-inch diagonal slits in top of roll. With fingers, slightly widen slits. Repeat with remaining phyllo and filling.
- Transfer to oven, and bake till golden brown, about 10 min. Lower heat to 350 degrees. Continue baking till juices are bubbling and apples are tender when pierced with a knife, 30 to 40 min more.
- This recipe yields 2 twelve-inch strudels.
- Yield: 2 twelve-inch strudels
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 240g | |
| Calories 1399 | |
| Calories from Fat 1126 | 80% |
| Total Fat 128.78g | 161% |
| Saturated Fat 74.21g | 297% |
| Trans Fat 0.0g | |
| Cholesterol 305mg | 102% |
| Sodium 25mg | 1% |
| Potassium 592mg | 17% |
| Total Carbs 66.48g | 18% |
| Dietary Fiber 7.1g | 24% |
| Sugars 33.47g | 22% |
| Protein 7.34g | 12% |
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