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APPLE PHYLLO STRUDEL  Ingredients
1/2 cup dark seedless raisins
2 Tbsp. brandy
2 cups apples, pared and thinly sliced (Granny Smith are great!)
1/2 cup walnuts, chopped
1/2 cup granulated sugar
2 Tbsp. butter, melted
1 Tbsp. lemon peel, grated
1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract
2 Tbsp. butter, melted
1/2 cup fine bread crumbs 1/2 cup apricot preserves
1 Tbsp. brandy
6 sheets Athens™ or Apollo™ fillo dough
4 Tbsp. butter, melted powdered sugar for strudel top Soak raisins in 2 Tbsp. of brandy about 2 hours. Combine raisin mixture, apples, walnuts, granulated sugar, 2 Tbsp. melted butter, lemon peel, cinnamon and vanilla in a large bowl. Set aside.
In small skillet, melt 2 Tbsp. butter and stir in bread crumbs. Cook until browned (but not too dark). In a small saucepan, heat apricot preserves over low heat until hot. Stir in 1 Tbsp. brandy.
Heat oven to 350°F. Layer fillo sheets on a linen-like kitchen towel, brushing each sheet with melted butter. Spread entire surface with hot apricot mixture; sprinkle with bread crumbs. Spoon apple mixture along longest end of fillo in a 3" strip, leaving a 1/2" border. Using the towel for assistance, lift to roll fillo over filling to form a jelly roll. Place strudel seam side down on lightly buttered jelly roll pan. Brush with butter. Score strudel diagonally through the top few leaves into 12-15 equal sections. Bake at 350°F until strudel is golden brown, about 45-50 minutes. Cool slightly. Sprinkle with powdered sugar and cut into servings.
Serves 12-15
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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