cw (06/29/82)
McGraw's Strudel -- Cherry or Apple
Ingredients
1 lb #4 fillo dough, 30 leaves per box
1/2 lb melted butter
1-2 cups fine bread crumbs
1/2 cup sugar
2 16 oz cans of dark sweet cherries
6 apples peeled, cored, and thin sliced
6 oz walnuts
2 cups raisins
cinnamon
Method
Thaw fillo dough according to instructions on box, making
sure that the leaves do not dry out during thawing. Lay
three leaves on a table cloth, overlapping by 1-2 inches.
Spread a very thin layer of butter over surface with a
pastry brush. Spread bread crumbs lightly over dough.
Repeat this process with a second layer of fillo dough and
optionally with a third.
Now spread 1/2 of the apples over 1/3 to 1/2 of the dough
stack. Spread 1/4 of the sugar, raisins, and walnuts over
the apples and apply cinnamon to taste. Roll the dough into
a cylinder starting from the end with the fruit so that the
half of the dough without fruit forms the outer layers of
the cylinder. Cover the top surface with melted butter.
Repeat this process with the other half of the apples and
then with the cherries to make a total of four strudel
rolls. Bake on a greased baking sheet for 25-30 minutes in
a 325-350o oven until top is brown. Sprinkle top with
powdered sugar and cool for 30 minutes before serving.
Notes
This recipe is due to Jim McGraw. He says that almost any
fruit that will cook in the time available can be used, but
that fruit likely to generate a lot of liquid should be
avoided. For example, in this recipe, the cherries should
be well drained.