Apple Strudel

• 6 tablespoons Earth Balance, or regular butter
• 1/4 cup Panko bread crumbs
• 2 Golden Delicious apples
• 2 Sweet Tango apples
• 1/4 cup plus 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 teaspoon juice from a lemon
• 5 sheets defrosted phyllo dough
• 1 1/2 teaspoons confectioners’ sugar

Preheat oven to 475 degrees.

Melt 1 tablespoon Earth Balance (or butter) in a small skillet over medium heat. Once melted, add bread crumbs and cook, stirring frequently, until golden brown, about 2 minutes. Transfer bread crumbs to a small bowl and set aside.

Peel, quarter, and core apples; cut each quarter lengthwise into slices 1/8 inch thick.

Toss apples, bread crumbs, 1/4 cup granulated sugar, cinnamon, salt and lemon juice in a large bowl to combine.

Melt remaining 5 tablespoons of butter.

Place a sheet of parchment paper slightly larger than the phyllo on your work surface. Place 1 phyllo sheet on parchment paper, brush it with butter and sprinkle with 1 teaspoon sugar. Repeat with remaining 4 sheets, layering on top of each other.

Place filling in a 3-inch wide strip about 2 1/2 inches from bottom and 2 inches from sides of phyllo. Fold shorter ends of phyllo over filling, then fold longer end closet to you over filling.

Roll loosely. Place strudel seem side down on baking sheet. Brush with butter and sprinkle with remaining 2 teaspoons of granulated sugar. Cut four 1-inch vents in the top of the strudel.

Bake until golden brown, about 15 minutes. Cool on baking sheet on wire rack, until warm, about 40 minutes.

Sprinkle confectioners’ sugar over the top and transfer to a wood cutting board. Cut into slices with a serrated knife.

YUMMMOOO!