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. ---------------------------------------------------------------------------
Nutrition
Ingredients
