To make the filling, put
Make the strudel: Put the remaining
Lay out a sheet of phyllo on parchment paper larger than the sheet of dough and paint the edges of the dough with the warm melted butter. Then paint the whole sheet. Sprinkle with the nut-sugar mix. Then lay another sheet on top of that, paint the edges with more butter, sprinkle with the nut-sugar mix, and keep going until you have used up
Roll the strudel up away from you as tightly as possible, as you would a jelly roll, continuing to butter as you roll. Put aside for a moment with the edge side down and paint a final sheet with butter. Put the roll inside this sheet with the edges down and roll up again, continuing to butter as you roll, so that the ragged seam edge is rolled up inside the new sheet, and you have only one seam.
Preheat the oven to 400°F.
Let the roll cool, then cut it into
Serve while still warm, half-covered with whipped cream, a drizzle of maple syrup, and more chopped hazelnuts, if you like.
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