INGREDIENTS

  • 1 cup hot water
  • 1/2 cup golden raisins
  • 6 large granny smith apples , peeled and cut into 8 wedges
  • 2 cups sugar , divided
  • 2 tablespoons grated orange rind
  • 1 tablespoon vanilla extract
  • 1/4 cup butter or margarine
  • 1 (7 1/4ounce)package butter cookies, finely crumbled
  • 2 cups chopped pecans , toasted
  • 12frozen phyllo pastry sheets , thawed
  • 3/4 cup butter or margarine , melted
  • powdered sugar
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • 2 tablespoons apple brandy or apple cider
  • 1/8 teaspoon ground nutmeg

DIRECTIONS

  1. Pour 1 cup hot water over raisins; let stand 20 minutes. Drain raisins; set aside.
  2. Stir together apple wedges, 1 cup sugar, orange rind, and vanilla extract.
  3. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and cook, stirring occasionally, 15 to 20 minutes or until mixture thickens. Remove from heat; stir in raisins. Cool.
  4. Stir together cookie crumbs, remaining 1 cup sugar, and pecans. Set aside.
  5. Unfold phyllo, and cover with a damp towel to prevent it from drying out.
  6. Stack 4 sheets on a flat surface covered with wax paper, brushing each sheet with melted butter. Sprinkle with one-third crumb mixture. Repeat procedure 3 times with remaining phyllo, butter, and crumb mixture. Top with apple mixture, leaving a 2-inch border around edges. Fold in short sides 2 inches.
  7. Roll up, starting at long side. Place, seam side down, on a greased baking sheet. Cut 1/4-inch-deep slits, 1 inch apart, across top. Brush strudel with butter.
  8. Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes. Dust with powdered sugar.
  9. Beat cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form.
  10. Stir in brandy and nutmeg. Serve with warm strudel.