6 cup apples, tart, sliced
3/4 cup raisins
1 tbsp lemon rind, grated
3/4 cup sugar
2 tsp cinnamon
3/4 cup almonds, ground
8 oz fillo leaves, 1/2 box,thawed
1 3/4 cup butter, (no margarine),melted
1 cup bread crumbs, finely crushed
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set
aside. Place 1 fillo leaf on a kitchen towel and brush witl melted
butter. Place a second leaf on top and brush with butter again.
Repeat until 5 leaves have been used, using about 1/2 c of butter.
Cook and stir bread crumbs with 1/4 c of butter until lightly
browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound
1/2 of the filling in a 3-inch strip along the narrow end of the
fillo, leaving a 2-inch border. Lift towel, using it to roll leaves
over apples, jelly roll fashion. Brush top of the strudel with butter
and sprinkle with 2 T crumbs. Repeat the entire procedure for the
second strudle. Bake the strudels at 400 degrees F. for 20 to 25
minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE:
Frozen fillo leaves for strudel can be found at most supermarkets in
the frozen foods sections.
Servings: 6 servings
Apfelstrudel (Apple Strudel) Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit; German
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful.
As we move into Roman times around 25BC a roman called Apicius compiled some scripts which described recipes prepared by his fellow Romans. In his works, he recounts how the roman meals were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient cooks made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like bay, rue and dill.
Moving on, there were a couple of interesting cookery books published in the 1300s ; one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that is served today, but rather descriptions of the types of food prepared by the chefs of the nobility of that time.
Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cooking, including spices such as rosemary and coriander. The introduction of these new culinary ideas created an outbreak in recipe publications, the majority of which are now in academic collections.
The revolution that is television gave us celebrity chefs and the demand for the spin-off recipe books.
And that brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on this recipe site.
We hope you enjoy this Apfelstrudel (Apple Strudel) recipe.