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Apple Strudel
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Serves/Makes:2 strudels

  • 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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