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Ingredientes

Cost per recipe $2.79 view details
  • 10 Tbsp. unsalted butter melted
  • 1/4 c. finely-grnd almonds
  • 1/4 c. finely-grnd walnuts
  • 2 lb Cortland, Macoun or possibly Winesap apples, or possibly other good baking apples (abt 8 small)
  • 1/3 c. golden brown raisins
  • 6 Tbsp. sugar Zest of one lemon
  • 2 tsp grnd cinnamon plus more
  • 2 Tbsp. cornstarch
  • 16 sht phyllo

Direcciones

  1. Heat oven to 450 degrees. Brush a large baking pan with melted butter. Set aside. Combine almonds and walnuts in a small bowl. Set aside.
  2. Peel core and cut apples into 1/4-inch slices. Combine apples, raisins, 2 Tbsp. sugar, lemon zest, and cinnamon in a medium bowl. Set aside.
  3. Bring 3/4 c. water and cornstarch to a boil in a small saucepan, stirring constantly till thick and smooth. Add in 4 remaining Tbsp. sugar, and stir till dissolved. Pour over apples. Stir to combine.
  4. Place a sheet of phyllo on a flat work surface to create a square. Brush with butter. Place a second sheet over the first. Brush with butter. Repeat four times.
  5. Spread 1/4 c. nuts over bottom one-third of phyllo in a 1-inch-wide line parallel to and about 3 inches from the edge of pastry. Top with a sheet of phyllo. Brush with butter. Spread half of apple mix in a 3 1/2-inch-wide line covering the nuts; sprinkle with cinnamon. Top with a sheet of phyllo. Brush with butter. Mix in right and left sides of phyllo about 1 inch. Fold phyllo over once to cover apples. Brush with butter. Roll like a cigar almost to end, brushing all surfaces with butter. Mix in ragged edges, and brush with butter. Finish rolling, and place seam-side down in prepared pan.
  6. Brush with butter. Cut six 1-inch diagonal slits in top of roll. With fingers, slightly widen slits. Repeat with remaining phyllo and filling.
  7. Transfer to oven, and bake till golden brown, about 10 min. Lower heat to 350 degrees. Continue baking till juices are bubbling and apples are tender when pierced with a knife, 30 to 40 min more.
  8. This recipe yields 2 twelve-inch strudels.
  9. Yield: 2 twelve-inch strudels

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 240g
Calories 1399  
Calories from Fat 1126 80%
Total Fat 128.78g 161%
Saturated Fat 74.21g 297%
Trans Fat 0.0g  
Cholesterol 305mg 102%
Sodium 25mg 1%
Potassium 592mg 17%
Total Carbs 66.48g 18%
Dietary Fiber 7.1g 24%
Sugars 33.47g 22%
Protein 7.34g 12%
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