Sugar Lodge at Sugarbush

Warren, Vermont

Specialty Recipe

Apple Strudel

Ingredients

6 cups tart apples, sliced

1 Tablespoon lemon rind, grated

2 teaspoons cinnamon

8 ounces phyllo leaves (1/2 box, thawed)

1 cup bread crumbs, finely crushed

3/4 cup raisins

3/4 cup sugar

3/4 cup almonds, ground

1-3/4 cups butter (no margarine), melted

Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 phyllo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup of butter.

Cook and stir bread crumbs with 1/4 cup of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered phyllo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of phyllo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 Tablespoons crumbs. Repeat the entire procedure for second strudel. Bake the strudels at 400 degrees for 20 to 25 minutes until browned.

Note: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods section.

Makes: 2 strudels, 6 to 8 servings each

• Sugar Lodge at Sugarbush on VirtualCities.com
• Sugar Lodge Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)