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 track the history of transcribed cooking instructions far back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, sadly, these early cookbooks were just very basic pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to food historians is a series of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move on, there are some interesting books which appeared in the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that appears on menues today, but instead descriptions of the types of meals on the menues of the upper classes of that time. During the following few hundred years, the powerful families of Europe strove to offer the most exotic meals, and because of this the best cooks and their recipes were much in demand. Nevertheless, it was during the nineteenth century that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and writing down popular recipes of the day. By the advent of the 20th century, recipe publications were greatly in demand mostly as a result of higher levels of literacy, people having more leisure time and having more disposable income. The revolution that is television brought us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Apfelstrudel (Apple Strudel) recipe.
