National Apple Strudel Day
From Cooking Light
4 ounces day-old French bread or other firm white bread, coarsely chopped
2 tablespoons butter, divided
5 cups finely chopped peeled McIntosh apples (about 1 1/4 pounds)
1 cup sugar
1/2 cup golden raisins
1 teaspoon ground cinnamon
8 sheets frozen phyllo dough, thawed
- Preheat oven to 375 degrees F. Spray a jellyroll pan with cooking spray and set aside.
- Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/4 cups.
- Melt 1 tablespoon butter in a large skillet over medium-high heat; add breadcrumbs. Cook, stirring frequently, until lightly browned, about 4 minutes. Combine breadcrumbs, apples, sugar, raisins, and cinnamon in a medium bowl; toss to combine.
- Lightly coat each of 4 phyllo sheets with cooking spray, placing one on top of the other. Press gently to seal the sheets together. Spoon half of the apple mixture along 1 long edge of stacked phyllo, leaving a 2-inch border. Fold short edges of phyllo to cover 2 inches of apple mixture on each end. Roll the strudel up starting at long edge with 2-inch border. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on the prepared jellyroll pan. Repeat the procedure with remaining phyllo dough, cooking spray, and apple mixture.
- Melt remaining butter and brush over strudels. Bake for 25 minutes or until golden. Cool on a wire rack 20 minutes before serving.