Apple strudel

Dec. 04, 1980

February 20, 2008

2 cups pared, thinly sliced tart apples (about 3 medium apples)

1 teaspoon fresh-squeezed lemon juice

1/4 cup sugar or more to your taste

1 tablespoon cornstarch

1/2 teaspoon cinnamon

1/4 cup golden raisins

1/4 pound homemade filo or 6 sheets of commercial filo

3 tablespoons (or more) melted butter

1 tablespoon confectioners' sugar mixed with 1/4 teaspoon cinnamon for topping

Place sliced apples in a large bowl. Add lemon juice and mix well. Mix dry ingredients and raisins and sprinkle over apples. Sprinkle one sheet of filo with butter, top with another sheet of filo. Repeat process with the rest of 4 sheets of filo.

Place apples along the short edge of filo, leaving about 2 to 3 inches on remaining three sides. Turn two long sides to center to cover apples. Roll up jelly-roll fashion, forming a long roll. Sprinkle roll with melted butter. Place roll (seam side down) in a greased 13-by-9-by-2-inch baking pan. Prick the top of roll so that steam can escape, and bake in 375-degree oven for 30 minutes or until golden. Place pan on wire rack to cool. When cool, sprinkle with confectioners' sugar and cinnamon mixture and serve. Serve 4.

Note: This can also be made in four, individual serving-size rolls but baing time will be shorter. Bake until golden.