1 Package of Filo dough
1-1/2 Sticks of butter, melted
2 lb Apples, peeled, cored, and sliced thin
1 teaspoon Cinnamon
1 cup Sugar
1 cup Toasted breadcrumbs
1 large Clean kitchen towel (used to roll strudel)
Yield: 6 servings
Mix apples with crumbs (crumbs help to keep juice in strudel instead of flooding pan). Mix sugar and cinnamon in a dish. Lay out clean towel and put sheets of buttered Filo dough on top. Place apples on prepared filo layers that have been brushed with butter. Start spreading apples about 3 inches from the edge closest to you (you need a clean area so you can get it in the pan. Completely cover the rest of the filo dough with apples.
Sprinkle cinnamon and sugar mix over the apples. Now take the edge of the towel near you and slowly start to make a big roll by pulling up and towards you. This is not as hard as it sounds. As you are rolling it you can roll it right into a greased pan. Then tuck the ends of the strudel underneath itself. Brush top with more butter and bake at 350 degrees for about 1 hour. Brush every 20 min. with butter. Strudel is done when it looks like it has collapsed. Cool and cut into slices and dust with powdered sugar.
You can vary the filling by adding chopped walnuts, or raisins. If you add raisins you must first soften them in hot water and then dry them before using. I prefer using just apples.
When you lay out the filo sheets you will want to have at least 4 or 6 layers buttered one on top of the other. You will have enough sheets to make several strudels so buy at least 4 or 5 lbs of apples. It is not really a lot of work and you will have a wonderful dessert.