APPLE.STRUDEL RECIPES

Steps:

• Heat the oven to 375°F. In medium bowl, toss apples, pecans, brown sugar and cinnamon. Set aside.
• Dust work surface lightly with flour. Unroll dough on floured surface. With fingers, press dough lightly into rectangle; press perforations to seal. Using floured rolling pin, roll out dough as thin as possible. With pastry brush, spread 2 tablespoons butter all over dough.
• Spoon apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn log to place seam on bottom. For flaky pastry, brush strudel with additional butter.
• For easy transfer, carefully slide sheet of cooking parchment paper under strudel. Using paper, lift and place strudel on ungreased cookie sheet.
• Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 20 minutes, before cutting into pieces.

Steps:

• In a small bowl, combine the raisins and rum. Set aside for 30 minutes. Drain off the rum and set the raisins aside.   Add 2 tablespoons of butter to a medium skillet and melt over medium heat. Add the panko breadcrumbs and stir well to coat them with the butter. Cook 3-5 minutes, stirring frequently, until golden brown. Transfer them to a plate and set aside.  Preheat the oven to 350 degrees. In a medium bowl, combine the apple slices and lemon juice. Stir in the granulated sugar and cinnamon, mixing all well to coat. Fold in the raisins. Melt the remaining ½ cup of butter. On a lint free tea towel, place 1 sheet of filo pastry. (keep the other sheets of filo pastry covered with plastic wrap while working). Brush a thin layer of melted butter all over the pastry. Place another filo sheet on top and brush all over with more butter. Continue until you have used all of your filo sheets (finishing with a brush of butter- you should have a little bit of butter left over). With the long side of the filo facing you, sprinkle the dough all over with the breadcrumbs, leaving a 1” border on all sides. Stack the apples in a row across the long side, covering one-third of the pastry, closest to you. Drizzle the apples with 2 tablespoons of the remaining juices in the bowl. Using the tea towel to help roll the delicate filo dough, fold the short sides of the filo dough over the apples. Then, starting with the side of the dough with the apples, roll the dough into a log shape. Transfer the roll on to a baking sheet lined with parchment paper, seam side down. Brush all over with the remaining melted butter. Bake for 30-35 minutes, or until golden brown and crispy. Let cool completely on the baking sheet. Dust with powdered sugar before serving with vanilla ice cream or whipped cream.