PHYLLO APPLE STRUDEL
Steps:
- Heat oven to 450 F. Brush a large baking sheet with melted butter. Set aside. Combine almonds and walnuts in a small bowl. Set aside. Combine apples, raisins, 2 tablespoons sugar, lemon zest, and cinnamon in a medium bowl. Set aside. Bring 3/4 cup water and cornstarch to a boil in a small saucepan, stirring constantly until thick and smooth. Add 4 remaining tablespoons sugar, and stir until dissolved. Pour over apples; stir to combine. Place a sheet of phyllo on a flat work surface to form a square. Brush with butter. Place a second sheet over the first. Brush with butter. Repeat four times. Spread 1/4 cup nuts over bottom third of phyllo in a 1-inch wide line parallel to and about 3 inches from the edge of pastry. Top with a sheet of phyllo and brush with butter. Spread half of apple mixture in a 3 1/2-inch wide line covering the nuts. Sprinkle with cinnamon. Top with a sheet of phyllo and brush with butter. Fold in right and left sides of phyllo about 1 inch. Fold phyllo over once to cover apples. Brush with butter. Roll like a cigar almost to end, brushing all surfaces with butter. Fold in ragged edges and brush with butter. Finish rolling and place seam-side down in prepared pan. Brush top of strudel lightly with butter and bake until pastry is golden brown and fruit is bubbling, 35-40 minutes. Let cool and then transfer to a serving platter. Serve warm or at room temperature, cut into slices.
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