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Apple Strudel - Alice Kuhar's Recipes

(From "More Pots and Pans" Book available at Polka Hall of Fame)
6-8 apples, peeled and sliced
1/2 to 2/3 cup sugar
1/2 teaspoon cinnamon
1/4 to 1/2 lb. butter, melted
Graham cracker crumbs
Bread crumbs browned in butter
1 package (16 ounces) frozen Fillo (Phyllo) Dough Leaves
This recipe uses a 9x13-inch pan making a flat strudel in the pan instead of using the rolling method. (Directions on package of Phyllo Dough are to be followed for defrosting and preparing leaves.)

Peel and slice apples. Mix sugar with cinnamon. Melt butter. Butter a 9x13-inch pan. Preheat oven to 375 degrees. Place a layer of phyllo dough in bottom of pan to cover bottom (keep remaining leaves covered with clear plastic wrap and a dampened towel). Brush with melted butter and continue layering until you have 4 sheets, buttering each layer well. Sprinkle on top with half of following ingredients: sliced apples, graham cracker crumbs, browned bread crumbs and cinnamon-sugar mixture. Layer another 4 Phyllo sheets on top buttering each layer. Sprinkle remaining apples and ingredients on top. Layer another 5 to 8 leaves, buttering each layer. Try to tuck any overhanging edges into the sides of the pan. Bake at 375 degrees for 15 minutes, then at 350 degrees for another 15 to 20 minutes until top is golden in color. Sprinkle with powdered sugar when serving.

HOUSEHOLD TIPS: Cottage cheese will remain fresher longer if stored upside down in your refrigerator. Blueberries should be frozen in basket they come in. Do not wash. Wrap in foil or plastic. They will keep their color and shape.

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