Apple Strudel

DOUGH

1 2/3 cups all purpose flour

2 tbsp vegetable oil

Dash salt

1/2 cup ice water

FILLING

2 lbs tart apples

1/2 cup granulated sugar

3 tbsp cornstarch

1/3 cup raisins

1/3 cup walnuts

3 tsp cinnamon

3 tbsp rum

1 tsp grated lemon peel

2 tbsp melted butter

1 tbsp powdered sugar

For dough, combine flour, oil, salt and ice water in a food processor

Process for 1 minute until a smooth ball forms.

Dust a clean kitchen towel with flour. Place dough on top. Brush with

a little oil. Cover with plastic wrap. Refrigerate for 1 hour.

Meanwhile, rinse and peel apples. Cut into thin wedges. In a bowl

combine apples, sugar, cornstarch, raisins, chopped walnuts, cinnamon,

rum and lemon peel. Stir well. Roll an stretch dough into a thin square 16 inches

wide and 18 inches long. Place filling alone one side of the dough. Carefully roll

dough to form an even roll. Place seamside down, on a lightly greased baking sheet.

Seal edges. Brush with melted butter. Bake at 400 degrees for about 25 minutes or

until lightly browned on top. Check for doneness. Let cool. Dust with powdered

sugar. Cut into even slices to serve.

A real time save: Use frozen phyllo dough for the strudel. Six thawed sheets should

be enough for this recipe. Layer sheets together, brushing melted butter in between

sheets.