Saturday, September 24, 2016

Fall is in the Air

Happy Autumn! We are over-joyed Fall is here. I love the leaves changing colors and the boys love helping clean up (jump in) the leaf piles.  Over the weekend one of my brothers who likes all things ethnic came for a visit. My mom and sisters thought it would be fun to have a fun Oktoberfest (ie lots of tasty German food). I was asked to make Apple Strudel.  mmm.....

Apple Strudel Baklava
adapted from:

12 sheets phyllo dough sheets (about 1/2 box)
3 sticks (1 1/2 cups) butter, melted
4 cups apples, peeled and diced (remove seeds)
1/2 cup brown sugar
1 t apple pie spice
1/2 cup raisins (original asks for chopped pecans)

2/3 cup water
2/3 cup sugar
1/4 cup honey

Preheat oven to 350. Prepare a 9x13pan with brushed butter. Stir all topping ingredients together. Set aside. Place one sheet of phyllo into the pan (it is supposed to droop over the edges). Brush with butter. Layer another sheet; brush again. (repeat until 6 sheets are used.) Pour in filling and spread out evenly. Fold inside layer of droopy phyllo dough in.cover with full sheet. Butter it. Fold in. Top with another sheet, Butter. Repeat until all sheets are folded in. Brush top layer with additional butter and sprinkle with apple pie spice.  Bake 35-45minutes until golden brown.  While  Strudel is baking make the syrup.  Boil sugar, water and honey in a small saucepan (until the sugar is all dissolved). Keep warm. Once the strudel comes out of the oven. Slowly (I mean really slow) pour syrup over the top.  Let rest for an hour to soak up all the yummy juices. Serve warm.

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