Apple Strudel
Serves 12 to 15

¼ to ½ c. dark seedless raisins
2 T. cognac or brandy
2 c. pared and thinly sliced tart apples
½ c. chopped walnuts
¼ c. granulated sugar
2 T. unsalted butter, melted
1 T. grated lemon rind
½ tsp. ground cinnamon
½ tsp. vanilla
½ c. fine dry bread crumbs
2 t. unsalted butter
½ c. apricot preserves
1 T. cognac or brandy
6 phyllo leaves
Melted unsalted butter
Confectioners' sugar

Soak raisins in 2 tablespoons cognac for 2 hours. Combine raisin mixture, apples, walnuts, granulated sugar, 2
tablespoons melted butter, lemon rind, cinnamon and vanilla in a large bowl.

Cook and stir bread crumbs in 2 tablespoons butter in a small skillet until light brown. Heat apricot preserves in a small
saucepan over low heat until hot; stir in 1 tablespoon cognac.

Heat oven to 350 degrees. Layer phyllo leaves on kitchen towel, brushing each leaf with clarified butter. Spread entire
surface with hot apricot mixture. Spoon apple mixture along longest end of leaves in a 3-inch strip, leaving a ½-inch
border. Lift towel, using it to roll leaves over filling, jelly-roll fashion from longest end closest to filling. Place strudel
diagonally, seam side down, on lightly buttered jelly roll pan, 15 1/2x10 1/2x1-inch. Brush with butter. Score strudel
diagonally through top few leaves into 12 to 15 equal sections. Bake until apples are tender and strudel is brown and
crisp, 45 to 50 minutes. Cool to lukewarm. Sprinkle with confectioners' sugar. Cut into serving pieces.