Strudel No. 2
 *The easy way out!

1 cup melted butter
1/2 cup finely grated breadcrumbs, dry
1/2 cup granulated sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
8 sheets thawed frozen phyllo pastry
1 cup finely chopped pecans
1/4 cup dark seedless raisins
Apple Filling No. 2
1/4 cup confectioner’s sugar
Oven:  375º

Mix 1/2 cup of the melted butter with crumbs, sugar and spice until well blended.  Brush 3 sheets of the phyllo pastry with melted butter, stacking on top of each other on waxed paper.  Cover with 1/2 each of the crumb mixture, nuts and raisins.  Cover with another phyllo sheet, brushing top with melted butter.  Place half of Apple Filling at short end and roll strudel up, beginning at filled edge.  Pinch to seal and place seam side down on a greased jellyroll pan.  Brush top with melted butter.  Repeat procedure with remaining ingredients and bake pastries for 25 minutes.  Brush again with melted butter and continue baking another 5-7 minutes until golden brown.  Cut while hot and dust with confectioner’s sugar.

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