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
Directions
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 feasible to trace the history of transcribed cooking instructions back into the far past, certainly as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, in the main part, these old cookbooks were just very basic hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into The time of the romans 25BC a man called Apicius created a few documents describing recipes cooked by the Romans. In his works, he describes how the meals were separated into starters, main course and dessert, a very modern way of dining. Aspicius tells us how the ancient Romans made use of many spices and herbs, including some familiar names such as basil, rue and dill. Closer to modern times, we have a couple of interesting recipe books published in the 14th Century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian food that we all know today, but rather descriptions of the types of food prepared by the cooks of the nobility of those days. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab cooking, including parsley, basil and rosemary. These new foods and tastes led to an increase in recipe manuscripts, the majority of which are now in academic collections. By the time we get to the twentieth century, cooking publications are in high demand, as a result of more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Apfelstrudel (Apple Strudel) recipe.
