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- 1/2 cup (125 ml) hazelnuts (filberts) (2.5 ounces)
- 1/4 cup (60 ml) (1/2 stick) plus 5 tbsp (70 ml) melted butter
- 1/2 cup (125 ml) fine dry bread crumbs
- 4 cooking apples (your choice)
- 1/2 cup (125 ml) chopped dried apricots
- 1/2 cup (125 ml) golden raisins
- 1/3 cup (80 ml) sugar plus extra for sprinkling on strudels
- 1/4 cup (60 ml) (packed) light brown sugar
- 1/2 tsp (2 ml) grated lemon peel
- 1 tsp (5 ml) lemon juice
- 12 sheets (17 inch X 12-inch) phyllo dough, thawed according to package directions
- softly whipped cream (optional)
- Preheat oven to 375 degrees (200 C.).
- Place hazelnuts in a shallow pan and toast for 8 minutes, shaking the pan occasionally. Transfer the nuts to a tea towel and rub off and discard the skins. Cool slightly and process in a food processor until finely chopped.
- Heat 1/4 cup (60 ml) butter in a small skillet.
- Add hazelnuts and bread crumbs and saute' for 5 minutes. Set aside.
- Combine apples, apricots, raisins, sugar, brown sugar, lemon peel, and lemon juice in a bowl. Mix well and set aside.
- Place the phyllo sheets between 2 pieces of plastic wrap and cover with a damp tea towel. Carefully transfer 2 sheets to an 18 inch piece of plastic wrap.
- Brush with melted butter and sprinkle with 1/6 of crumb mixture.
- Add 2 more sheets, brush with butter, and sprinkle with crumbs.
- Repeat to make a 6 sheet pile.
- Arrange half the apple mixture in a row along the short side of the phyllo, starting about 3 inches in from the edge.
- Using the plastic wrap to start, roll up the phyllo around the filling.
- Transfer to a large greased baking sheet.
- Repeat to make a second strudel.
- Brush the strudels with butter and sprinkle with sugar.
- Bake 30 to 35 minutes, or until golden and apples are tender.
- Cool on the pan 10 minutes.
- Cut with a serrated knife and serve warm.
- Garnish with softly whipped cream on the side, if desire.
- NOTE: The strudels can be held for one day at room temperature, loosely covered. Reheat, covered loosely with foil, at 400 degrees (200 C.) for 15 minutes.
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