Apple strudel with phyllo crust
Cooking Instructions
- 1
Soak the raisins in amaretto liquor for 2 hours.
Mix the lemon juice with the sliced apples.
- 2
Mix brown sugar with granola bread crumbs, melted butter, ground almonds, ground cinnamon, ground nutmeg, ground cloves, raisins soaked in liquor and apples.
- 3
Place a sheet of parchment paper covering a baking tray and brush it with butter.
Place a sheet of parchment over preparation table.
On top place a sheet of ply dough and brush it with melted butter.
Place again another sheet of phyllo dough on top of the other one and brush with melted butter. Repeat the process until the last sheet of phyllo dough is used.
- 4
Place the apple mix along the side of the dough leaving a space at the ends to be able to seal then ounce the strudel is rolled. You can leave ends open if wished so.
Pull up the side of the parchment paper and roll the dough with the apples, pulling off the paper at the same time. Seal the ends and brush the top with melted butter. Cut it in portions before baking it.
- 5
Place the strudel on the baking tray and bake it at 365° degrees F. - 185° degrees C. for 42 minutes in a preheated oven. I used convection bake oven.
- 6
GLAZE
Mix well the confectioned sugar with water and pour it over the strudel.
If you like you may drizzle the strudel with chocolate syrup.
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