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<title>Apple Strudel Recipe from Sensuous Hungarian-American Desserts</title>
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<td width="465" valign="top"><h3><font color="#000066">Hungarian Apple Strudel</FONT></h3>
<IMG SRC="images/strudel.jpg" WIDTH=380 HEIGHT=275 BORDER=0 ALT="delicious!">
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<LI>cooking spray, butter-flavored
<LI>1/3 cup walnuts
<LI>1/3 cup sugar
<LI>2 teaspoons lemon zest
<LI>5 large apples
<LI>1 teaspoon cinnamon
<LI>2 large egg whites
<LI>8 ounces phyllo dough
<LI>2 tablespoons powdered sugar
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<table width="155" cellspacing="3" cellpadding="8" align=right><tr><td width=3 border=0> </TD><td style="border: thin solid" bordercolor="#000066" width="150" BGCOLOR="#FFCC99" valign=top><font color="#000099"><small><strong>Recipe Notes:</strong><BR>It takes special skill to make strudel
dough. Fortunately, ready-made phyllo
dough is available in the frozen section of
most supermarkets. Thaw the frozen dough overnight in the refrigerator and
bring it to room temperature before unwrapping. Strudel can be prepared days ahead and kept in the freezer. Before serving, warm the strudel slices in a 400 degrees F. oven for 8 to 10 minutes. Sprinkle with powdered sugar<p>
<strong>Nutritional Information:</strong><br>
201 Calories, 5g Total Fat, 0g Saturated Fat, 21% Calories from Fat, 0mg Cholesterol, 151mg Sodium, 43 Calories from Fat, 37g Carbohydrate, 2g Dietary Fibre, 4g Protein</small></FONT></td>
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<strong>Recipe</strong><p>1. Preheat oven to 400 degrees F. Spray a 17-inch baking sheet with cooking spray.</p>
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2. Grind the walnuts in a food processor. Mix the ground nuts with the sugar. Set aside 4 tablespoons of the mixture. Add the lemon zest to the bulk of the nut-sugar mixture. Peel and grate the apples using the largest hole of a grater. Squeeze the juice from the apples with your hands before adding the apples to the nut mixture. Add the cinnamon and mix. In a small bowl, beat the egg whites with an electric beater to form peaks and fold the meringue into apple-nut mixture.</p>
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3. Unwrap the phyllo dough and lay it flat. Place a large kitchen towel on a flat work surface. Place 1 phyllo sheet on the towel. To prevent the other sheets from drying out, covered them with waxed paper topped with a dampened kitchen towel. Spray the phyllo sheet on the towel with butter-flavored cooking spray. Place a second layer on top of the first. Spray it with cooking spray and repeat until 4 sheets of phyllo have been used.
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4. Spread 2 tablespoons of the set-aside nut-sugar mixture over one-third of the longer side of the dough. Spread half of the apple mixture over the walnuts. Set the rest of the apple mixture aside. Beginning at the edge covered with the apple mixture, roll up the strudel. Use the kitchen towel to help you roll the strudel forward. Pinch both ends of strudel to seal it, then place the roll seam-side down on the baking sheet. Spray the roll with cooking spray. With a knife, cut slits through the top pastry layers only, at intervals of about 4 inches. Repeat this process with the remaining 4 sheets of phyllo dough using the rest of nut-sugar and apple mixtures to form a second roll.
<P>5. Bake the strudels until golden, about 12 to 15 minutes. Remove from the oven and cut through slits completely. Sprinkle each slice with powdered sugar and serve warm.</P>
<P>Serves 8</P>
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