2 cups raspberries, fresh or frozen (500 mL)
1/4 cup granulated sugar (50 mL)
2 tbsp cornstarch (30 mL)
1/4 tsp grated lemon rind (2 mL)
3 sheets phyllo pastry, thawed (3)
1/4 cup Imperial Margarine, melted (50 mL)
3 tbsp fine, dry, unseasoned breadcrumbs (45 mL)
Preheat the oven to 375° F (190° C). In medium bowl, mix raspberries with sugar, cornstarch and lemon rind. Toss to coat berries evenly. Set aside.
Unroll the package of phyllo pastry and lay one sheet flat on a clean dish towel. (Keep remaining phyllo covered with a damp dish towel to prevent from drying out.) Using a pastry brush, brush the sheet of phyllo with some of the melted margarine, and sprinkle evenly with 1 tbsp (15 mL) of bread crumbs. Place second sheet of phyllo over the first, brush with margarine, sprinkle with 1 tbsp (15 mL) crumbs. Repeat with third sheet of phyllo, margarine and crumbs.
Spoon raspberry filling in a 2-inch (5 cm) wide row, along one long side of phyllo sheet, about 1-inch (2 cm) in from both short sides and about one quarter of the way up from the long edge. Turn long edge of phyllo closest to filling up over filling to cover it, and fold in the two sides. Carefully roll up pastry up. Gently transfer strudel to a lightly greased baking sheet, laying it seam-side-down. Brush lightly with remaining margarine. Bake for 35-40 minutes, until pastry is golden brown and filling is tender. Let cool before attempting to remove from pan.
Serves 6.
-News Canada
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