Apple
Strudel
from Jana Colonna
- 3 pounds
of apples
- 1 pack
of Fillo dough
- 1 stick
of margarine
- 1 large
container of sour cream
- 5 large
spoons of sugar
- Cinnamon
- Raisins
Thaw Fillo
dough as instructed on the box.
Peel and
shred apples. Drain the extra juice into the cup.
Mix shredded
apples, sugar, sour cream, cinnamon, and raisins (you can
leave them out if you don't like them) in a bowl.
Take about
half of the layers and place them on cloth on a countertop.
Spread half of the apple mix evenly on the dough.
Lift the
cloth from at the ends and roll the dough together. Grease
the baking pen with margarine and put the roll into the baking
pan.
Do the
same with other half of the apple mix and dough.
Put more
margarine on the top of strudel and bake for 30-40 minutes
at 375F.
Cool,
sprinkle with powdered sugar and serve.
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