23 Days to bake before Christmas!! Are you ready for some Strudel?

I am really going to give you some work today. I decided to give this recipe now because it it still early enough in the month that you are not too frazzled! Ya! This is allot of work, but it is worth it. Just the idea of homemade strudel at Christmas time is a walk back in time for me. My paternal grandmother was German/Jewish who learned how to bake from my German Grandfather,who was a baker. Do you think I came by it honestly? I am using filo dough because this brings out the "Greek by Marriage" in me, and makes my husband, Peter, very happy at the same time. Once again, multi-tasking during this busy month. Enjoy!

VIENNESE APPLE STRUDEL

Ingredients
1/2 cup dark raisins
2 tablespoons brandy
2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored
1/2 cup walnuts, chopped
2 tablespoons sugar
2 tablespoons butter, softened
1 tablespoon grated lemon peel
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup apricot preserves
1 tablespoon brandy
10 sheets Athens Fillo Dough, thawed (Available in the chill cases at the supermarket)
3 tablespoons butter, melted
Powdered sugar to dust on strudel after it is cooled.

In large bowl, soak raisins in 1 tablespoon brandy for 2 hours. Add apples, walnuts, sugar, 2 tablespoons butter, lemon peel, cinnamon and vanilla. Mix well and set aside.
In small skillet, over medium heat, melt 2 tablespoons butter and stir in breadcrumbs. Cook about 2 minutes or until lightly browned.
In small saucepan over low heat, melt apricot preserves and stir in brandy.

To prepare large strudels, use 5 sheets of fillo per roll according to directions for Rolls and Strudels.
Spread warm apricot mixture on top fillo sheet and sprinkle with breadcrumbs.
Spread with apple mixture and roll up, placing the strudel seam side down on greased baking sheet.
Score top into 6 equal sections.
Repeat procedure for remaining 5 sheets of fillo. Bake in preheated 350ºF oven for 45to 50 minutes or until golden brown.
Cool.
Dust with powdered sugar.

Yield: 2 large strudels


GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.