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
Transcribed cooking instructions as an idea can be observed way back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, in the main part, these old cookbooks were just very basic pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to historians are a few stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful.
As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, something that is very familiar to us today. Aspicius informs us how the Roman cooks used a good variety of spices and herbs, including a few that will be familiar to modern chefs like thyme, rue and parsley.
In the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created a surge in manuscripts on cooking, some of which are now in private libraries.
The arrival of TV brings us celebrity TV chefs and the demand for the spin-off recipe books.
And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes such as those found on this recipe site.
We hope you enjoy this Apfelstrudel (Apple Strudel) recipe.