Rhubarb + Apple Strudel
Source of Recipe
from aboutcom
Rhubarb + Apple Strudel
Filling:
2 cups sliced rhubarb
3 red Delicious apples
1/2 cup sugar
2 tablespoons grated lemon zest
3 tablespoons golden raisins
2 tablespoons tapioca
Preheat oven to 375 degrees.
Combine the filling ingredients, except the tapioca,
with 1/2 cup water in a medium saucepan; bring to a boil.
Simmer about 12 minutes.
Stir in the tapioca and let cool. Set aside.
Pastry:
12 sheets phyllo dough
1/2 cup melted butter or shortening
1/2 cup finely chopped walnuts
Using 6 sheets of phyllo for each strudel, spread each sheet
with butter, sprinkle with nuts and stack.
Spoon half the filling along the long edge of each stack.
Fold the edges over to enclose the filling and roll up, jelly-roll
fashion. Place on a greased baking sheet.
Brush the tops with butter. With a sharp knife cut four slits in
each strudel. Bake 25 minutes or until golden brown.
Let cool at least 15 minutes before slicing. Serves 12
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