Region: German
Rating: 9/10
This delicious dessert is not nearly as difficult to make as you may think. The hardest part is making sure the phyllo (filo) pastry doesn't dry out. Phyllo pastry is available in the freezer section of most supermarkets or at food specialty stores.
Thaw phyllo if frozen; make sure it's completely thawed before you try to peel off sheets of pastry. Leave package in refrigerator until all ingredients are assembled.
Finely slice or chop apples. Toss with sugar, cinnamon, nuts, raisins and lemon rind. Set aside. Unwrap phyllo dough carefully and remove the six sheets needed. (You can refreeze the rest of the package.) Cover with damp cloth when not using to prevent drying out.
Place one sheet of phyllo on damp tea towel. Using large pastry brush, brush top with melted butter. Sprinkle with about 1-tbsp bread crumbs. Repeat with remaining five sheets of phyllo, ending with crumbs.
About 2 inches from one long edge of pastry, spoon apple mixture in a strip about 3 inches wide, leaving 2 inches free of filling at each short end. Carefully roll up, jelly-roll fashion, starting at long edge nearest filling and tucking in ends.
Place on buttered baking sheet, seam side down; brush with melted butter. Cut 6 to 8 slits in top.
Bake in 400°F (200°C) oven for 30 to 35 minutes or until crisp and golden. Dust top with sifted icing sugar. Serve warm or cold.
Makes 8 servings.
Ingredients
Directions
Thaw phyllo if frozen; make sure it's completely thawed before you try to peel off sheets of pastry. Leave package in refrigerator until all ingredients are assembled.
Finely slice or chop apples. Toss with sugar, cinnamon, nuts, raisins and lemon rind. Set aside. Unwrap phyllo dough carefully and remove the six sheets needed. (You can refreeze the rest of the package.) Cover with damp cloth when not using to prevent drying out.
Place one sheet of phyllo on damp tea towel. Using large pastry brush, brush top with melted butter. Sprinkle with about 1-tbsp bread crumbs. Repeat with remaining five sheets of phyllo, ending with crumbs.
About 2 inches from one long edge of pastry, spoon apple mixture in a strip about 3 inches wide, leaving 2 inches free of filling at each short end. Carefully roll up, jelly-roll fashion, starting at long edge nearest filling and tucking in ends.
Place on buttered baking sheet, seam side down; brush with melted butter. Cut 6 to 8 slits in top.
Bake in 400°F (200°C) oven for 30 to 35 minutes or until crisp and golden. Dust top with sifted icing sugar. Serve warm or cold.
Makes 8 servings.