Apfelstrudel {Apple Strudel}
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Traditionalists may cringe at the idea of using store-bought phyllo dough, but I embrace it. Not only do I love the flaky, paper-thin crunch that the phyllo lends to the finished pastry, but the substitution makes this recipe (nearly) foolproof.
Ingredients
6 cups thinly sliced baking apples (e.g., Jonagold, Granny Smith)*
3/4 cup golden raisins
Zest of one lemon
3/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon ground ginger
3/4 cup almonds, ground
1 1/2 cups fresh breadcrumbs
1 to 1 1/4 cups butter, melted (do not use margarine!)
12 leaves phyllo pastry, thawed (1/2 box)
Preparation
