Baba's Croation Apple Strudel

    My mother and I make 50 of these at a time. Freeze them after assembling and you will have a fresh strudel to serve anytime for morning, afternoon tea or dessert!

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    • 10 sheets of thawes filo dough
    • 4 ounces or 1 stick of butter
    • 5 tart apples like green Granny Smiths cut into 1 inch squares
    • 1 1/2 cups brown sugar
    • 1/2 cup of finely chopped pecans or walnuts
    • 1 cup of raisins
    • 1 cup of fine dry breadcrumb (I like to use homemade from brioche bread)
    • Orange Zest
    • Lemon Zest


    1. On top of stove, place butter and the chopped Granny Smith apples into a stock pot. Once the apples soften add sugar, lemon zest, orange zest, chopped walnuts or pecans, and raisins. Making essentially a compote.
    2. Once all the above ingredients are together and the compote is cooled down enough to work with, add breadcrumbs.
    3. Now it's time to begin assembling. On a clean surface use a dry dish towel and place 1 sheet of filo dough down and brush lightly with melted butter. Repeat with 5 more sheets of filo dough, placing them one on top of the other. Then always butter the top sheet as well.
    4. Start spooning the apple compote evenly along one long side of filo dough in about a 3-4.5 inch wide strip. Roll in a jelly roll fashion. Place seam down on parchment paper.
    5. To get freezer ready: Roll the finished filo strudel in parchment then again with a lyer of saran wrap. Then, cover with foil. This will keep the filo strudel fresh until you are ready to take out of the freezer and serve.
    6. To serve: Take the filo strudel out of the freezer and unwrap from the foil, saran wrap and parchment. Place on a baking sheet and butter the top of the roll with melted butter and add sugar. Bake for 20 minutes in a 350 degree oven or until pleasantly golden brown.
    7. Serve warm to your guests. Add a scoop of vanilla ice cream!

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