APPLE STRUDEL (APFELSTRUDEL) MADE WITH PHYLLO

"The filling in this version can also be used in a recipe using homemade strudel dough."

FOR THE FILLING:
2 cups (preferably a mix of Granny Smith and Jonagold) apples, peeled, cored and thinly sliced
1/2 cup chopped walnuts
1/2 cup raisins, soaked in dark rum, drained
2 tablespoons sugar
2 tablespoons butter, softened (I used Plugra)
1 tablespoon grated lemon peel
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
FOR THE THE DOUGH:
2 tablespoons butter, melted
1/2 cup bread crumbs
1/2 cup apricot preserves
10 (9-by-14 inch) sheets of phyllo, thawed
Powdered sugar to dust

Combine apples, walnuts, raisins, sugar, softened butter, lemon peel, cinnamon and vanilla. Mix well and set aside.

In small skillet over medium heat, melt 2 tablespoons butter and stir in bread crumbs. Cook about 2 minutes or until lightly browned.

In small saucepan, over low heat, melt apricot preserves. Layer 5 sheets of phyllo, brushing each with melted butter, placing one on top of the other.

Brush the top sheet with 1/4 cup of warm apricot preserves and sprinkle with 1/4 cup bread crumbs. Spread with half the apple mixture and roll from short side of phyllo. Tuck in ends.

Place the strudel seam-side down on greased baking sheet. Score top into six equal sections, brush top and sides with butter. Repeat procedure for second strudel.

Bake on a greased baking sheet at 350 degrees F for 45 minutes or until golden brown. Cool. Dust with powdered sugar.

Makes two small strudels, Serves 4 to 6
Adapted from : Athens Brand Fillo (Phyllo) package
Source: Mackenzie Carpenter, San Angelo Standard-Times, November 5, 2006