New York City Chefs Daily Recipe for 11/06/2001 : Recipe for Apple Strudel
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Apple Strudel recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 11/06/2001 : Recipe for Apple Strudel
"Apple Strudel"

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3/4 cup hazelnuts, chopped and roasted
2 tablespoons slivered almonds, roasted
1/4 cup raw sugar
1/2 teaspoon ground cinnamon
Grated rind and juice of 1/2 lemon
2 large Bramley apples, peeled, cored and chopped
1/3 cup golden raisins
Large sheets filo pastry
1/4 cup unsalted butter, melted
Confectioners' sugar, for dusting
Cream, custard or yogurt, to serve

Preheat the oven to 375 degrees.  In a bowl combine the hazelnuts, almonds, sugar, cinnamon, lemon rind and juice, apples and golden raisins.  Set aside. Lay one sheet of filo pastry on a clean dishtowel and brush with melted butter. Lay a second sheet on top and brush again with melted butter. Repeat with the remaining two sheets. Spread the fruit and nut mixture over the pastry, leaving a 3 inch border at the shorter ends.  Fold the ends in over the filling. Roll up from one long edge, using the dishtowel.  Transfer the strudel to a greased baking sheet, placing it seam side down.  Brush with butter and bake for 30 - 35 minutes, until golden and crisp. Dust with confectioners' sugar and serve hot with cream, custard or yogurt. Serves 4 to 6.
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