Apple Strudel From The Black Forest Steak and Schnitzel Haus

by Suzanne Heron.

Filling: In a large mixing bowl, sprinkle 1 tsp cinnamon, 1 tsp lemon juice, 1 tsp white wine, 1/2 c powdered sugar, 1/2 c breadcrumbs and 1/4 c dried cranberries evenly over 6 (about 2 lbs) Granny Smith apples, peeled, cored and sliced. Mix well by hand. Add a bit more sugar if needed.

Rolling the Strudel: You’ll need about 1/4 oil, 1/2 c powdered sugar, and 9 sheets 13”x18” phyllo pastry. Place one sheet of phyllo on a baking sheet. Brush lightly with oil and sprinkle with sugar. Place the next sheet on top and repeat to the eighth sheet. Place but don’t oil the ninth sheet. Place filling in a long mound across the centre of the rectangle. Carefully lift the end of the sheets nearest you and fold over the apples, then lift the farthest end over, forming a long cylinder. The tighter the roll, the better the Strudel. Gently roll the cylinder until the seam is at the bottom, re-stuff any fallen apples, and brush with oil.

Bake @ 350 F for about 40 minutes. If the apples are tender and the Strudel is golden brown, it’s done. Let cool for 10 minutes. Sprinkle with icing sugar. Serve warm with whipped cream or vanilla ice cream

– Black Forest Restaurant, 540 Hwy 93/95, Invermere, 250-342-9417, For over 25 years people have been coming back for their favourite meal.