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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.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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