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Apple and Dried Cherry Strudel

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Source: Cooking at a Glance - Pies & Pastries

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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Makes 12-16 servings

Traditional strudel dough is rolled and stretched paper-thin by hand. To save time, use frozen phyllo dough, which is completely prepared and easy to use. Thaw phyllo overnight in your refrigerator for best results when making strudel.

RECIPE INGREDIENTS

1/2 cup dried tart red cherries

1/2 cup packed brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

3 cups thinly sliced peeled cooking apples (about 1 pound)

10-12 sheets frozen phyllo dough (about 18x12-inch rectangles), thawed

1/3 cup butter, melted

1 tablespoon granulated sugar

Apple and Dried Cherry Strudel Recipe at Cooking.com

DIRECTIONS

Pour enough boiling water over dried cherries to cover; let stand 20 minutes. Drain cherries. In a large mixing bowl combine brown sugar, flour, and cinnamon. Add apples and dried cherries; toss gently to mix. Set cherry mixture aside.

TO ASSEMBLE: Cover a large surface with a floured bed sheet; unfold phyllo dough. Stack 2 layers of phyllo on the floured bed sheet, brushing between layers with some melted butter. Arrange another stack of 2 layers on the bed sheet, brushing between and overlapping stacks slightly. Add 3-4 more stacks, brushing and overlapping, forming a rectangle about 40x18 inches (stagger stacks so all seams are not down the middle). If necessary, trim to a 40x18-inch rectangle. Brush with melted butter.

Beginning 4 inches from one short side of the dough, spoon filling in a 4-inch-wide band across the dough. Using the bed sheet underneath as a guide, gently lift the 4-inch piece of dough and lay it over the filling. Slowly and evenly lift the bed sheet and roll up the dough and filling, jelly-roll style, into a tight roll. If necessary, cut excess dough from ends to within 1 inch of filling. Brush top with remaining butter; sprinkle with granulated sugar. Fold ends under to seal. Carefully transfer strudel roll to a lightly greased 17x14-inch baking sheet. Bake in a preheated 350° oven for 35-40 minutes, or till golden. Carefully remove strudel from pan. Cool on a rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 12-16 servings

Calories:

125

Fat. Total:

Fiber:

Carbohydrates, Total:

21g

Sodium:

61mg

% Cal. from Fat:

36%

Cholesterol:

10mg

Protein:

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