Oktoberfest Apfelstrudel
Yield: 1 Servings

9 phyllo; frozen;sheets
1/3 c raisins
1 tb rum
1 lemon; juiced
2/3 c sugar
1/2 c nuts; grated
6 tb sour cream
1/2 tsp cinnamon; ground
1/2 tsp butter; melted
1/4 c sugar; powdered
4 md apple; tart-peeled,sliced

Soak raisins in rum for 2 hours. Thaw phyllo to room temperature. Sprinkle apples with lemon juice, then toss with sugar, cinnamon and nuts (use hazelnuts, walnuts or almonds). Add sour cream, then soaked raisins. Preheat oven to 400F; grease a large baking sheet and set aside. Place one sheet of phyllo on a damp towel (keep others covered) and brush with melted butter; place another sheet on top and brush again. Repeat one more time. Spread 1/3 of filling over the long edge of the dough, about 1 edge. Using the towel, lift and roll over phyllo to enclose filling; continue jelly-roll fashion to the end of sheet, then pinch edges to seal. Place on baking sheet. Repeat process to make another 2 strudels. Brush tops with butter; bake 40 minutes or until apples are tender. Remove, dust with powdered sugar and cool. Serve cold with cream or ice cream.