By FBWorld Team
you grew up munching crisp fall apples, and were lucky
enough to occasionally get your hands on a gooey caramel
apple, this recipe is for you. It combines fresh apples
and spices with flaky fillo dough, sweet caramel topping
and a scoop of your favorite ice cream.
about 3 dozen patties
4 tbls. of Butter (for simmering apples)
4 cups of Fuji, Pink Lady (or other favorite baking apple)
2/3 cup of Brown Sugar
1 tspn. Cinnamon
1/4 tspn. Allspice
Pinch of ground Cloves
1/3 cup chopped Pecans (optional)
1 stick of melted butter for brushing Fillo Dough
8 sheets thawed Kontos Fillo Dough
Jar of Caramel topping, (warmed)
French vanilla ice cream
1. Preheat oven to 350 degrees.
Peel apples and slice them about 1/8-inch thick.
Gently melt 4 tablespoons of butter in a pan with lid.
Add the apples and saute, covered, for about 10 minutes
until the apples soften.
Combine the softened apples with brown sugar, cinnamon,
allspice, cloves and optional nuts.
Using a pastry brush, brush each of the 8 fillo sheets
with the melted butter, placing one on top of the other.
When you have all your buttered fillo neatly stacked,
spoon apple mixture along the long edge of the stack,
leaving a 2-3 inch border at each end.
Fold the fillo over the ends first, then roll up long-ways
like a jellyroll.
Place the rolled strudel on a sprayed cookie sheet (with
folded part underneath), brush with melted butter.
With a sharp knife, cut diagonal slits in the fillo.
Bake at 350 degrees for about 25 minutes, or until golden
Before serving, drizzle - zig-zag fashion - the warmed
caramel topping over the top. Serve warm with a scoop
of French vanilla ice cream.
When working with fillo dough, keep a clean, damp dishtowel
handy to place over unused sheets and prevent them from