Apple Strudel

INGREDIENTS:

Strudel Filling
1 tbsp   rum
3/4 cup sour cream
9 apples
1/2 cup sugar
3/4 cup bread crumbs
2 cup sweet bread crumbs
1 cup  walnuts

Sweet Bread Crumbs
2 tbsp butter
2 tbsp sugar
3/4 cup bread crumbs

Pastry
1/2 lb butter
5 sheets phyllo
QS powdered sugar

DIRECTIONS:
Procedure for the clarified butter:
- in a small heave bottom pot place the butter inside turn on medium high heat
- bring this to a simmer for approximately 10 minutes and remove from heat
- skim off the foam at the top
- pour into another container being sure to discard the milk solids at the bottom
- set aside for later use

Procedure for the sweet bread crumbs:
- in a small pot melt the butter and then add the sugar
- let this cook for a few minutes and ad the bread crumbs
- with a whisk, vigorously stir the bread crumbs into the butter until the crumbs are well coated and there are no clumps
- loosely spread them onto a cookie sheet and let cool

Procedure for the filling:
- with a rubber spatula, mix together the sour cream and the rum and set aside
- peel core and thinly slice the apples and place in a large bowl
- mix in the sour cream into the apples
- add all of the dry ingredients and mix well

Assembly:
- place one sheet of phyllo on the work surface and brush with the clarified butter then dust this with powdered sugar
- repeat this with a total of 5 sheets
- place the strudel filling in a small mound lengthwise 3 inches from the bottom
- roll the phyllo around the filling and make sure it is very tight
- place on a parchment lined cookie sheet and dust with powdered sugar
- place in a preheated 425*F oven for approximately 15 minutes
 

Let cool and enjoy!