VIENNESE FILLO APPLE STRUDEL

½ cup raisins                    2 Tbsp. Brandy

2 C. pared, thinly               ½ cup chopped walnuts

   sliced apples                  ½ cup sugar

2 Tbsp. Melted butter        1 Tbsp. Grated lemon peel

½ tsp. Cinnamon               ½ tsp. Vanilla

½ cup fin bread crumbs     2 Tbsp. Melted butter

½ cup apricot preserves     1 Tbsp. Brandy

6 Fillo leaves

Melted butter & powdered sugar for top of strudel.

Soak raisins in 2 Tbsp. Brandy about 2 hours.  Combine raisin mixture, apples, walnuts, sugar, 2 Tbsp. Melted butter, lemon peel, cinnamon and vanilla in large bowl.  Set aside

In small skillet, melt 2 Tbsp. Butter & stir in bread crumbs.  Cook until browned.  In a small saucepan, heat apricot preserves over low heat until hot; stir in 1 Tbsp. Brandy.  Heat oven to 350 degrees.  Layer fillo leaves on kitchen towel, brushing each leaf with melted butter.  Spread entire surface with hot apricot mixture; sprinkle with bread crumbs.  Spoon apple mixture along longest end of leaves in a 3 inch strip, leaving ½ inch border.  Using the towel for assistance, lift to roll leaves over filling.  This will form a jellyroll.  Place strudel on lightly butter jellyroll pan, 15 ½ x10 ½ x1”, seam side down.   Brush with butter.  Score strudel diagonally, through top few leaves, into 12-15 equal sections.  Bake until apples are tender and strudel is brown and crisp, 45-50 minutes.  Cool to lukewarm; sprinkle with powdered sugar.  Cut into servings.