Source:

apples-n-garlic.com

Serves/Makes:2 strudels

Ingredients

• 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)

Preparation

• 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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