Apple Strudel

Directions

1. 1
   Preheat oven to 375 degrees (200 C.).
2. 2
   Place hazelnuts in a shallow pan and toast for 8 minutes, shaking the pan occasionally.
3. 3
   Transfer the nuts to a tea towel and rub off and discard the skins.
4. 4
   Cool slightly and process in a food processor until finely chopped.
5. 5
   Heat 1/4 cup (60 ml) butter in a small skillet.
6. 6
   Add hazelnuts and bread crumbs and saute' for 5 minutes.
7. 7
   Set aside.
8. 8
   Combine apples, apricots, raisins, sugar, brown sugar, lemon peel, and lemon juice in a bowl.
9. 9
   Mix well and set aside.
10. 10
    Place the phyllo sheets between 2 pieces of plastic wrap and cover with a damp tea towel.
11. 11
    Carefully transfer 2 sheets to an 18 inch piece of plastic wrap.
12. 12
    Brush with melted butter and sprinkle with 1/6 of crumb mixture.
13. 13
    Add 2 more sheets, brush with butter, and sprinkle with crumbs.
14. 14
    Repeat to make a 6 sheet pile.
15. 15
    Arrange half the apple mixture in a row along the short side of the phyllo, starting about 3 inches in from the edge.
16. 16
    Using the plastic wrap to start, roll up the phyllo around the filling.
17. 17
    Transfer to a large greased baking sheet.
18. 18
    Repeat to make a second strudel.
19. 19
    Brush the strudels with butter and sprinkle with sugar.
20. 20
    Bake 30 to 35 minutes, or until golden and apples are tender.
21. 21
    Cool on the pan 10 minutes.
22. 22
    Cut with a serrated knife and serve warm.
23. 23
    Garnish with softly whipped cream on the side, if desire.
24. 24
    NOTE: The strudels can be held for one day at room temperature, loosely covered.
25. 25
    Reheat, covered loosely with foil, at 400 degrees (200 C.) for 15 minutes.