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  1. So the other day, Jasonator posted a recipe for Apple Strudel in the Incoherence thread.... (#12208) and since I needed to bake something to torment OneBoot with, I decided to try it! (I tried to collect all the recipe posts here for those that might want to try this.... Please jump in Jay if there is more or I forgot something!) May I bee so bold as to recommend that you try your hand at an apple struedel. Six plus apples, cored and peeled. a stick of butter (you expected less ?) Sprinkle of cinnamon to taste. a tablespoon of three of sugar. some walnuts, other nuts to taste. 1/2 cup of Brandy.. use a decent one.. Place all the above in a pan, heat on stove until apples start getting soft. keep basting the apples with the hot butter and the nuts. Toss on brandy OFF HEAT. then let cool while you butter twelve sheets of filo dough on a kitchen towel (overlap the dough). once you have a fourteen inch by fourteen inch square, Place the apple mixture at the top of the sheets, then gently roll them up (tucking in the edges when you are halfway rolled. Brush the dough with butter/margarine. and make slashes in the dough. bake at 350 degrees until it is golden brown. Remove and allow to cool. You WON'T have leftovers !! I got all the ingredients and commenced.... Ended up using brandy, as the alcohol burns off in the cooking.... Something for those (like me!) using Filo dough for the first time.... I wondered about the "12 Sheets of dough" in the recipe, and thought that at $5 a box for 2 rolls, we will just need to use what there is... Folks, the stuff is rolled up like parchment paper, and is about as thick, and is MUCH MORE FRAGILE! There was also enough to do what the recipe calls for in 1 of the 2 rolls from one box of dough! I put the apples into a strainer for a bit to let the liquid come out... Should have left them longer or done this.... Aryanun said: I will certainly remember this the next time I bake with apples.... She likes to do many of the things I do, and she enlists me in helping her with her projects, and I enlist her with mine.... (My son gets enlisted in different projects....) I used the left over liquid that had been strained out to baste the dough as it cooked, about once every 15 minutes until it was finished.... Cooked for about 50-55 minutes... I said: so it got finished but not tasted...... It split down one side, but oh well.... Should I have cut some slits in the top, maybe? I followed the recipe as written, with the exceptions noted... All Quotes are from Jasonator unless otherwise marked. okay, waiting on photobucket.... and here you are! George
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