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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. dark seedless raisins
- 2 Tbsp. brandy
- 2 c. apples, pared and thinly sliced (Granny Smith are great!)
- 1/2 c. walnuts, minced
- 1/2 c. granulated sugar
- 2 Tbsp. butter, melted
- 1 Tbsp. lemon peel, grated
- 1/2 tsp grnd cinnamon
- 1 tsp vanilla extract
- 2 Tbsp. butter, melted
- 1/2 c. fine bread crumbs
- 1/2 c. apricot preserves
- 1 Tbsp. brandy
- 6 sht Athens(r) or possibly Apollo(r) fillo dough
- 4 Tbsp. butter, melted powdered sugar for strudel top
Direcciones
- Soak raisins in 2 Tbsp. of brandy about 2 hrs. Combine raisin mix, apples, walnuts, granulated sugar, 2 Tbsp. melted butter, lemon peel, cinnamon and vanilla in a large bowl. Set aside.
- In small skillet, heat 2 Tbsp. butter and stir in breadcrumbs. Cook till browned (but not too dark). In a small saucepan, heat apricot preserves over low heat till warm. 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 warm apricot mix; sprinkle with breadcrumbs. Spoon apple mix 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 create 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 till strudel is golden, about 45-50 min. Cold slightly.
- Sprinkle with powdered sugar and cut into servings.
- Serves 12-15
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 204 | |
| Calories from Fat 82 | 40% |
| Total Fat 9.44g | 12% |
| Saturated Fat 5.06g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 94mg | 4% |
| Potassium 105mg | 3% |
| Total Carbs 28.71g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 20.54g | 14% |
| Protein 1.38g | 2% |
