Quick Apple and Raisin Strudel
A very old-fashioned tasting apple strudel, made fast and easy using prepared filo leaves.
1/4 pound melted butter or unsalted margarine
8-10 filo sheets
1/4 cup breadcrumbs
6-8 cups apples, peeled, cored and thinly sliced
1 tablespoon fresh lemon juice
1/2 cup sugar
2 teaspoons cinnamon
pinch pastry spice
2 tablespoons flour
1 cup yellow raisins
CONFECTIONERS’ SUGAR FOR DUSTING
Preheat oven to 375 F. Line a large baking sheet with parchment paper.
Prepare apples and toss with lemon juice. Add to apples the sugar, cinnamon, pastry spice, flour and raisins. Set aside.
Use 4-5 filo leaves per strudel roll. Place one sheet down and brush with butter. Sprinkle on a scant teaspoon of the breadcrumbs. Layer on three more filo leaves, brushing each with butter. Place half of the apple mixture across the lower third of the filo sheets. Cover by rolling the bottom edge of the dough over the apples, just to cover. Turn the right and left edges in about one inch. Roll up jellyroll fashion to make the strudel roll. Brush top with melted butter. Repeat with remaining filo leaves and apple filling.
Bake for 40 minutes or until golden brown. Cool, dust with icing sugar if desired. Cut using a serrated knife, in diagonal slices.