1 1/2 pounds Apples, peeled, cored and slivered
1 tablespoon Lemon juice
8 ounces Granulated sugar
2 ounces Raisins
1 tablespoon Orange zest, grated
1 teaspoon Ground cinnamon
12 sheets Phyllo dough
4 ounces Clarified butter, melted
2 tablespoons Ground almonds
Yield: 2 Rolls
1. Toss the apples with the lemon juice and half of the sugar in a medium bowl. Let stand for 30 minutes, then drain off the liquid that forms.
2. Gently combine the drained apples with the raisins, zest, cinnamon and remaining sugar.
3. Prepare the phyllo dough by laying one sheet out on a piece of parchment paper. Brush lightly with the clarified butter and top with a second sheet of phyllo. Brush this sheet lightly with butter and sprinkle with about 0.10 oz. (1 teaspoon/3 grams) ground almonds. Top with a third sheet of dough, more butter and nuts and repeat until 6 sheets of phyllo are stacked.
4. Place half of the apple mixture along the long edge of the assembled dough. Using the paper to assist with rolling the dough, roll the phyllo around the filling tightly.
5. Place the paper and the strudel, seam side down on a baking sheet. Brush the surface lightly with melted butter. Bake at 375°F until golden brown and crisp, approximately 18 minutes.
6. Yield: 2 Rolls, 12-inches Each
Yield: 2 Rolls
1 tablespoon Lemon juice
8 ounces Granulated sugar
2 ounces Raisins
1 tablespoon Orange zest, grated
1 teaspoon Ground cinnamon
12 sheets Phyllo dough
4 ounces Clarified butter, melted
2 tablespoons Ground almonds
Yield: 2 Rolls
1. Toss the apples with the lemon juice and half of the sugar in a medium bowl. Let stand for 30 minutes, then drain off the liquid that forms.
2. Gently combine the drained apples with the raisins, zest, cinnamon and remaining sugar.
3. Prepare the phyllo dough by laying one sheet out on a piece of parchment paper. Brush lightly with the clarified butter and top with a second sheet of phyllo. Brush this sheet lightly with butter and sprinkle with about 0.10 oz. (1 teaspoon/3 grams) ground almonds. Top with a third sheet of dough, more butter and nuts and repeat until 6 sheets of phyllo are stacked.
4. Place half of the apple mixture along the long edge of the assembled dough. Using the paper to assist with rolling the dough, roll the phyllo around the filling tightly.
5. Place the paper and the strudel, seam side down on a baking sheet. Brush the surface lightly with melted butter. Bake at 375°F until golden brown and crisp, approximately 18 minutes.
6. Yield: 2 Rolls, 12-inches Each
Yield: 2 Rolls
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