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SERVES:
4-6

INGREDIENTS:

6 sheets filo dough
6-7 Tbs butter, melted
approx. 2-3 Tbs sugar for sprinkling between filo layers

1/4 cup raisins
3 Tbs apple cider (or water)

3 cups peeled, cored, quartered and 1/8th inch thick sliced apples (see hints below)
1 Tbs lemon juice
1/4 cup plus 1 Tbs all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground ginger
2 Tbs sugar

PROCEDURE:

You'll need to defrost the filo dough overnight in the fridge and, when you are ready to assemble, preheat the oven to 400 degrees.

Melt 6 Tbs butter in a small pot on the stovetop and, in another small pot, add 3 Tbs apple cider to 1/4 cup raisins. Bring it up to a simmer, and turn the heat off.

You'll need 3 cups of peeled, cored, quartered and thinly sliced apples for this recipe (make sure you slice the apples about 1/8-inch thick so that they cook through while they're baking) and then add those to a large mixing bowl and toss with 1 Tbs lemon juice to coat.

Add 1/4 cup plus 1 Tbs all-purpose flour to the apples and add 1/4 tsp each ground cinnamon and ground ginger, add 2 Tbs sugar. Pour off any extra apple cider from the raisin pan, add the softened raisins and toss everything to coat.

And then, using one sheet of filo dough at a time, generously brush that with the melted butter. Sprinkle some white sugar over the top of it, and repeat that process until you have 6 layers of filo dough total.

At that point, add the sliced apples to the lower third part of the dough. Fold the side edges in, and then gently but firmly roll it up.

Place that into a baking dish, seam side down, and brush the top with a little more butter. Sprinkle on a little more sugar, and place it on the center rack of the preheated oven.

That will take just about 30-35 minutes to bake and you'll want to spin the dish halfway around part way through. It'll be golden to darker brown on top when it is done.

And then let it cool down to room temperature. Slice and serve!

HINTS:

Use any good baking apple - Granny Smith, Cortland, Empire etc.

The apples will continue to cook a bit after the strudel is removed from the oven and cools down.

Serve with whipped cream or ice cream.

Reconstitute the raisins in a combination of 1 1/2 Tbs bourbon and 1 1/2 Tbs water for a little different depth of flavor.