In the Kitchen: Apple Strudel

(WTNH)– Betty Ann Donegan from The Cooking School and student Alex Coletti show us how to make apple strudel.

They also talk about talk about phyllo dough and what you can do with it.

APPLE STRUDEL RECIPE:

•    6-8 sheets phyllo dough (completely thawed)
•    ½ cup raisins
•    2 tablespoons brandy
•    Warm raisins & brandy; let sit

•    2 cups apples peeled & sliced thin
•    ½ cup chopped walnuts
•    ¼ sugar
•    2 tablespoons melted butter
•    1 tablespoon grated lemon peel
•    ½ teaspoon cinnamon
•    ½ teaspoon vanilla
•    Mix together

•    ½ cup fine dry plain bread crumbs
•    2 tablespoons butter
•    Extra melted sweet butter

Warm raisins with brandy and set aside to cool and plump. Mix together apples, walnuts, sugar, butter, lemon peel, cinnamon, and vanilla. Set aside. Melt 2 tablespoons butter in small skillet and add bread crumbs. Cook and stir until crumbs are toasted. Set asides. Preheat oven to 350 degrees.

Place one sheet of phyllo on a clean dry surface or clean linen type dish towel. Brush with melted butter and cover with second sheet. Brush again – sprinkle with some of the toasted bread crumbs. Repeat 2 or 3 more times depending on the condition of the phyllo dough. If it is ripped and badly torn, use all 8 sheets.

Mix raisins into apple mixture and spread along the widest edge of phyllo, leaving the border of at least ½” on 3 sides. Fold as a jelly roll using the towel if you have used it, otherwise just carefully pick it up. Place seam side down on a jelly roll pan, brush with butter and score about every inch, going through at least 2-3 layers of leaves. Bake for 34-45 minutes until golden. Cool on rack and dust with powdered sugar. Serve warm. Cut into slices in places where it was already scored.

Can be made up ahead of time – just don’t bake it. Chill until needed and allow a little extra baking time.

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