1.5 pounds of apples, peeled, cored and chopped or thinly sliced
1 tablespoon of lemon, zest
2 tablespoons of lemon juice
1/2 cup of granulated sugar
1/2 cup of raisins (optional)
2 teaspoons of cinnamon, ground
10 Pecan Sandies cookies
1/2 box or 1/2 pound of Phyllo dough (commercially prepared-freezer)
1 stick (1/4 pound) of butter, melted
Preheat oven to 375 degrees.
1. Zest and juice lemon.
Place cookies in food processor to coarsely grind.
Divide into two bowls.
Peel, core and chop or thinly slice apples. You can use the
food processor to chop the apples—but, don’t over process.
Combine apples, raisins, half of cookie crumbs, lemon juice, lemon
zest, sugar and cinnamon. Toss until thoroughly mixed.
Prepare the phyllo dough by laying one sheet on a piece of
parchment or clean dish towel. Lightly brush with melted butter and top
with a second sheet of phyllo. Continue this process until you have 4
sheets of phyllo. Sprinkle some of the remaining cookie crumbs on the
phyllo, and then continue layering until you have 8 sheets total per strudel.
Place half of the apple mixture on the long edge of the assembled
dough, leaving about a 2 inches border and spreading over 1/3 of the dough.
Using the parchment paper or dish towel, loosely roll up the
strudel like a jelly roll, and place it seam side down on a greased baking
sheet. Brush with butter, and sprinkle remaining cookie crumbs on top.
Bake at 375 F. until golden brown or about 18-20 minutes.
Makes two large strudels.