Amas Retes (Apple Strudel) Recipe - Cooking Index
Amas Retes (Apple Strudel) Recipe - Cooking Index
| 1 packet | Strudel dough - (or, substitute phyllo dough) | |
| 3/4 cup | 148g / 5.2oz | Butter - melted |
| 1/2 cup | 73g / 2.6oz | Fine bread crumbs |
| 8 cups | 1896ml | Granny smith apples - peeled, cored and (medium) cu |
| 1/2 cup | 73g / 2.6oz | Chopped walnuts |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 1/2 teaspoons | 7.5ml | Ground cinnamon |
Preheat the oven to 350F.
Place a sheet of strudel dough on a damp kitchen towel and butter generously with melted butter. Sprinkle with a thin layer of bread crumbs and top with a second sheet of dough. Brush this layer with butter and sprinkle with a few of the bread crumbs. Repeat, making a second strudel base.
Toss together the apples, walnuts, sugar, cinnamon and remaining bread crumbs. Spread half the apple mixture on a three inch strip down the center of each dough, leaving 2 inches of space on each side. Roll the strudel with the aid of the towel, jelly roll fashion, staring at the long side nearest you. Tuck in the edges of the dough and place the strudel seam, side down on a buttered baking sheet.
Brush generously with part of remaining butter. Repeat with second strudel. Bake the strudels in a preheated oven for 35-30 minutes. If they are browning too quickly tent with aluminum foil, but remove it ten minutes before cooking time is complete. Dust the strudels with sifted confectioners sugar and serve warm.
Source:
Weight Watchers Magazine, May/June 1997, page 70
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