German Apple Strudel Recipe
6 cups of tart apples, sliced;
1 tablespoon grated lemon rind;
2 teaspoons cinnamon powder;
1/2 box phyllo pastry (8 oz. or as needed);
1 cup panko breadcrumbs, finely crushed;
3/4 cup golden raisins;
3/4 cup sugar;
1/2 cup sliced almonds, crushed;
1 1/2 cup melted unsalted butter.
Mix apples with raisins, lemon rind, sugar, and cinnamon. Set aside. Place 1 phyllo sheet on a kitchen towel and using a pastry brush, apply some melted butter. Place a second leaf on top and brush with butter again. Repeat until 4 leaves have been used, using about 1/2 cup of butter. Heat 2 tablespoons of butter in a frying pan and cook the breadcrumbs and crushed almonds until lightly browned. Sprinkle 3/4 cup crumbs on the layered phyllo leaves. Place 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Lift the towel, using it to roll leaves over apples. Brush top of the strudel with butter and sprinkle with 1 tablespoon of the breadcrumbs mixture. Make one more strudel the same way and place them in a suitable greased baking dish. Pre-cut the strudels in the dish, the way you want them to be, before you start baking them. Bake the strudels in a preheated oven at 400 F for 20 to 25 minutes, or until browned.
When ready remove from oven and cover with a clean kitchen towel for about 10 minutes, before serving.