APPLE PHYLLO STRUDEL
Ingredients1/2 cup dark seedless raisins 2 Tbsp. brandy 2 cups apples, pared and thinly sliced (Granny Smith are great!) 1/2 cup walnuts, chopped 1/2 cup granulated sugar 2 Tbsp. butter, melted 1 Tbsp. lemon peel, grated 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 2 Tbsp. butter, melted 1/2 cup fine bread crumbs 1/2 cup apricot preserves 1 Tbsp. brandy 6 sheets Athens™ or Apollo™ fillo dough 4 Tbsp. butter, melted powdered sugar for strudel top
Soak raisins in 2 Tbsp. of brandy about 2 hours. Combine raisin mixture, apples, walnuts, granulated sugar, 2 Tbsp. melted butter, lemon peel, cinnamon and vanilla in a large bowl. Set aside.
In small skillet, melt 2 Tbsp. butter and stir in bread crumbs. Cook until browned (but not too dark). In a small saucepan, heat apricot preserves over low heat until hot. Stir in 1 Tbsp. brandy.
Heat oven to 350°F. Layer fillo sheets on a linen-like kitchen towel, brushing each sheet with melted butter. Spread entire surface with hot apricot mixture; sprinkle with bread crumbs. Spoon apple mixture along longest end of fillo in a 3" strip, leaving a 1/2" border. Using the towel for assistance, lift to roll fillo over filling to form a jelly roll. Place strudel seam side down on lightly buttered jelly roll pan. Brush with butter. Score strudel diagonally through the top few leaves into 12-15 equal sections. Bake at 350°F until strudel is golden brown, about 45-50 minutes. Cool slightly. Sprinkle with powdered sugar and cut into servings.Serves 12-15