• 6 cups of tart apples, sliced
  • 3/4 cup raisins
  • 1 lemon, rind of, grated
  • 3/4 cup sugar
  • 2 tsp cinnamon
  • 3/4 cups almonds, ground
  • 8 oz phyllo pastry (Filo Pastry), 1/2 box, thawed
  • 1 3/4 cups of butter, melted (no margarine)
  • 1 cup breadcrumbs, finely crushed



1. Mix apple with raisins, lemon rind, sugar, cinnamon and almonds; set aside

2. Place 1 phyllo leaf on a kitchen towel and brush with melted butter

3. Repeat until 5 leaves have been used, using about 1/2 c up of butter

4. Cook and stir bread crumbs with 1/4 cup of butter until lightly browned

5. Sprinkle 3/4 cup crumbs on the layered phyllo leaves

6. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo; leaving a 2-inch border

7. Lift towel, using it to roll the leaves over apples, jelly roll fashion; should look like a whirlpool

8. Brush top of the strudel with butter and sprinkle with 2 tbsp of crumbs

9. Repeat the entire procedure for other strudels

10. Bake the strudels at 400F for 20 to 25 minutes, until browned


NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.