Apple Strudel
Ingredients
2 T Butter
6 Baking Apples, peeled, cored, sliced
½ c Dried Cherries
½ c Brown Sugar
1 t Cinnamon
6 Phyllo Sheets (12”x16”)
1 ¼ c Butter, melted
1 c Sugar mixed with ¼ t cinnamon
Preparation
Melt 2 T butter in a skillet and add apples, cherries, brown sugar, and cinnamon. Saute until the apples are tender, approximately 10 minutes. Cool.
While filling is cooling, prepare the phyllo dough and keep the sheets covered with a damp kitchen towel when not working directly with them. Place the first sheet of phyllo flat on a work surface and brush with melted butter. Sprinkle with cinnamon sugar and place the next sheet of phyllo on top of the first. Repeat the process of brushing butter and sprinkling cinnamon sugar until all 6 sheets are layered. Spread the cooled apple mixture on top of the layered dough and roll into a log from the 12” side. Move the log to a baking pan, brush with butter, sprinkle with cinnamon sugar, and bake at 350 degrees about 25 minutes until golden brown and crispy. Cool slightly before slicing. Serve warm or at room temperature with whipped cream or ice cream.
