Apple Strudel

(by Sara Strati)

1 lb. 10 oz. Bramley apples, peeled, cored, quartered and sliced

1 1/2 t. ground cinnamon

1/2 unwaxed lemon, zest only

2 t. lemon juice

3 1/2 oz. golden caster or superfine sugar

2 oz. raisins

6 1/2 T. butter

1 1/2 oz. white bread crumbs

6 large sheets filo pastry

1 T. confectioners’ sugar

Preheat oven to 375 F.

Line a baking tray with parchment paper.

Mix apples with cinnamon, lemon zest and juice, sugar, and raisins.

In a small frying pan, melt 4 t. butter, and fry bread crumbs until golden brown.

Add bread crumbs to apple mixture.

Melt remaining butter.

On a clean, dry tea towel, lay a sheet of the filo, and brush with some of the melted butter.

Lay another sheet on top and repeat until you have used all of the filo.

Pile apple filling along the length of the pastry on one side about 1 inch from the edge.

Using the tea towel to help, roll the pastry up to enclose the filling.

Tuck the ends in, and roll seam side down onto the lined baking sheet.

Brush with remaining melted butter.

Bake for 40 - 45 minutes, until golden brown.

Let cool to room temperature.

Sprinkle with confectioners' sugar for serving.

(Read A Clear Sign, the story that accompanies this recipe.)