3 large Chelan Fresh cooking apples (Granny Smith or Fuji),
peeled and thinly sliced
1/2 cup granulated sugar
1/2 cup raisins
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
3/4 cup dried bread crumbs, divided
1/2 pound prepared phyllo dough
1/2 cup butter, melted
1. Preheat oven to 375°F. Grease a large cookie sheet.
2. In a large bowl, toss apples with granulated sugar, raisins, walnuts,
cinnamon, nutmeg, salt and 1/4 cup bread crumbs.
3. Cut two 24-inch lengths of waxed paper; overlap two lengthwise sides
about 2 inches; fasten with tape. On the waxed paper, overlap a few sheets
of phyllo to make a 12-by-16-inch rectangle, brushing sheets where they
overlap with some melted butter. Brush the entire rectangle with melted
butter and sprinkle with a scant tablespoon of bread crumbs. Repeat,
brushing each layer with butter and sprinkling every other layer with crumbs.
4. Starting along one long side of phyllo, spoon apple mixture to cover about
1/2 of the rectangle. From the apple mixture side, roll up jelly-roll fashion.
Place on the cookie sheet, seam side down. Brush with melted butter.
5. Bake for 40 minutes, or until golden. Cool on the cookie sheet for
6. To serve, sprinkle strudel with confectioners’ sugar; slice. Serve warm
or cold. Makes 14 servings.
Brands may vary by region; substitute a similar product.