A great dessert or breakfast treat which can be made ahead of time, covered in plastic containers and refrigerated overnight or frozen for up to two weeks. Thaw and bake before serving.
1/4 cup raisins
1/2 cup blanched almonds, chopped
2 tablespoons B&B
6 medium Grannie Smith apples, peeled, cored, and thinly sliced
3/4 cup sugar
1 teaspoon ground cloves
20 sheets frozen phyllo pastry, thawed
2/3 cup melted butter
1/2 cup dry bread crumbs, divided
Combine raisins and B&B; let stand 2 hours. Combine raisins, apples, sugar, almonds, cinnamon, and cloves. Preheat oven to 375°.
Place 1 sheet of phyllo on a damp towel. Keep remaining phyllo covered to prevent drying. Lightly brush phyllo with melted butter. Layer 4 more sheets phyllo on first sheet, brushing with butter between each layer. Cut through all layers lengthwise and crosswise to create 4 rectangles. Sprinkle each rectangle of phyllo with bread crumbs. Put a 1/4 cup of apple filling into the center of each rectangle. Pull 4 corners of phyllo up and gently twist to form small bundle. Brush outside of bundle with melted butter.
Repeat process to form 16 small bundles. Place on greased baking sheet. Bake at 375° for 12 minutes until golden.
B&B Maple Cider Syrup
1 tablespoon cornstarch
1 1/4 cups apple cider
2 tablespoons B&B
2/3 cup maple syrup
1/4 cup firmly packed brown sugar
1 teaspoon fresh lemon juice
1/4 cup B&B
Combine cornstarch, cider, and 2 tablespoons B&B in a saucepan, stirring until smooth; add maple syrup, brown sugar and lemon juice. Bring to a boil over medium-high heat; boil 1 minute. Stir in 1/4 cup B&B. Yield 2 cups
Pour approximately 2 tablespoons of sauce on dessert plate. Place baked struedel on top of sauce. Garnish with lemon curls. Serves 16