Recently I made a trip to Bakeoven at Sri Hartamas. As the restaurant was pack that morning and it was the first time I was at Bakeoven, I thought to myself that this could be a good deal restaurant. Little did I know that almost everything we ordered turns out quite badly. I ordered myself a big breakfast while my husband ordered the fried spaghetti and apple strudel. Their apple strudel's texture was very mushy and it wasn't sweet enough. So I took the trouble to look for an apple strudel recipe online and this is what I found. I did some modification here and there, but it does taste so much better than theirs. Anyway, enough of my ranting, enjoy.
- 6 cups apples, tart, sliced
- 3/4 cup raisins
- 1 lemon, rind of, grated
- 3/4 cup sugar
- 2 teaspoons cinnamon
- 3/4 cup almonds, ground
- 8 ounces phyllo pastry, 1/2 box
- 1 3/4 cups butter
- 1 cup finely crushed breadcrumbs
- 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 the 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 tbsp crumbs.
- Repeat the entire procedure for the second strudel.
- Bake the strudels at 400°F for 20 to 25 minutes, until browned.