Wookiee Hut Cuisine presents:
Apple Strudel for a Hungry Hungarian Horntail
by Dumbledwarf & Hagrid

In the Goblet of Fire, Harry Potter had to recover a golden egg from the nest of a Hungarian Horntail, a foul-tempered, most-vicious dragon. The dragons were brought to Hogwarts with a retinue of handlers, including Charlie Weasley, Ron's older brother. Charlie shared a room with Lajos Szathmary of Hungary; the Hungarian dragon was really difficult to handle, but Lajos managed by a simple trick -- just as the quickest way to a man's heart is said to be through his stomach, the way to a dragon's is to feed her what she wants. This dragon, incongruously named "Gertrude," had a passion for crispy -- but homemade -- apple strudel! As long as Lajos could make it for her, she was relatively docile and answered to him.

Knowing he'd be away from home for nearly a full year, Lajos had to learn how to make this treat for her. He couldn't get the knack for stretching the pastry, no matter how he tried. Who saved the day? Why, none other than world famous Bulgarian seeker and prefect of Durmstrang School -- Viktor Krumm! He related to Lajos how his mother, who was loving but not a good cook, "cheated" by using phyllo dough for her strudels. Having nothing to lose, Lajos tried it, and hoped Gertrude wouldn't notice the difference.

But she did -- she liked it even better! So though Lajos would curse the ultra thin, frangeable phyllo every day, he was grateful that Gertrude hadn't eaten anyone in her daily rages. (Charlie made sure that Gertrude got a double dragon-sized portion of strudel on the day of the competition; who knows what else might have happened to Harry otherwise! Isn't it funny how Viktor was responsible for Harry's victory??)

  • 4 medium Granny Smith apples, peeled, cored, and sliced thinly
  • 6 tablespoons sugar
  • 3/4 tablespoon cinnamon
  • commercially packaged phyllo dough
  • 1/3 cup powdered sugar, more or less to taste
  • ¼ cup vegetable oil
  • ½ cup plain bread crumbs
Mix the sugar and cinnamon in a small bowl and set aside.

Place one sheet of phyllo dough on a flat work surface. Brush with oil and sprinkle with bread crumbs. Place another sheet directly on top and repeat oil and bread crumbs till the fourth layer of phyllo dough.

Spread ¼ of the apple slices aligning the slices near, but not right at the long edge of the dough. Sprinkle with the cinnamon sugar mixture. Brush the other three edges of the bough with oil. Roll the dough and apples into a tube and press the ends down to seal. Place the roll onto a baking sheet and brush with oil and sprinkle with a little more cinnamon sugar.

Repeat this with more phyllo dough and the apples to make 3 to 4 rolls. Bake in a 350°F/160°C oven for 20 minutes or until golden brown. Watch carefully to make sure it does not burn.

Trim the ends of the rolls off at an angle and cut into serving sized pieces. Sprinkle with powdered sugar and serve.

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