Apple Strudel 


    This recipe is in metric. Many commercial recipes have the ingredients
     measured by weight, a scale is a good investment when making large recipes.
    Basic Metric Conversions 
    Metric Instant Conversions here or here

    The first column serves 48,  the larger amount serves 240.


    2.2 kg.
    650 g 
    180 g
    120 g
    15 ml
    7 ml     		 Apple slices, canned, solid pack
    Sugar, white
    Raisins, sultana
    Almonds, sliced
    Lemon rind, grated fine
    Cinnamon, ground    		 11.0 kg.
    3.3 kg
    900 g
    600 g
    75 ml
    35 ml    		 1.  Toss ingredients together.  Set aside for use in step 6.
    410 g
    400 g



    		 Phyllo pastry, frozen, thawed *
    Margarine, soft, melted
    *Cover with damp cloth when not using to prevent drying. 
     410 g = 36 sheets phyllo    		 2.1 kg
    2.0 kg



    		 2. For each strudel, place one sheet of phyllo on damp tea towel.
    3. Brush with melted butter.
    180 g Breadcrumbs, white, dried 900 g 4. Sprinkle with 15 ml (6 g) bread crumbs.
    5. Repeat steps 3 and 4 with 5 more sheets of phyllo, ending with crumbs.
    6. About 5 cm from one long edge of pastry, place 500 g apple mixture in a strip about 7cm wide, leaving 5 cm free of filling at each short edge.
    7. Carefully roll each strudel, jelly-roll fashion, starting at long edge nearest filling and tucking in ends.
    8. Place strudels on greased baking sheets; brush with melted margarine.
    9. Cut slits in top of each strudel.
    10. Bake at 200 deg. C. for 25 min. (convection oven 180 deg. C. for 25 min.) or until crisp and golden.  Cut each strudel in 8 slices.

     

    Apple filling may be replaced with any commercial fruit filling.  Serve warm or cold, sprinkle with icing sugar.

     

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