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Autumn Fruit Strudel




Source of Recipe


CCofA


List of Ingredients




STRUDEL
2 large tart apples, peeled, thinly sliced (about 2 cups)
1 large firm ripe Anjou pear, peeled, thinly sliced (about 1 cup)
1/2 cup dried cranberries
2 tablespoons applejack, Calvados or apple cider
1 tablespoon lemon juice
1/2 cup plus 2 tablespoons sugar, divided
2 teaspoons apple pie spice
1 teaspoon grated lemon peel
3/4 cup unseasoned dry bread crumbs, divided
8 tablespoons unsalted butter, melted, divided
6 sheets frozen phyllo dough, thawed

CREAM
1 1/2 cups whipping cream
2 tablespoons sugar


Recipe



1. Heat oven to 375°F. Line large baking sheet with parchment paper.
2. In large bowl, toss together apples, pear, cranberries, applejack, lemon juice, 1/2 cup of the sugar, apple pie spice and lemon peel. Add 1/4 cup of the bread crumbs; toss.
3. Place remaining 1/2 cup bread crumbs and 1 tablespoon of the butter in small skillet; cook over medium heat 1 minute or until bread crumbs are slightly toasted, stirring constantly. Cool; stir in remaining 2 tablespoons sugar.
4. Place phyllo on clean towel. Place 1 sheet of the phyllo on 17-inch piece of parchment or waxed paper. Cover remaining phyllo with another towel. Brush phyllo sheet with about 1 tablespoon of the melted butter; sprinkle with 1 1/2 tablespoons of the bread crumb mixture. Cover with another phyllo sheet; repeat brushing of butter and sprinkling of bread crumb mixture. Repeat to make a total of 6 layers.
5. Spoon fruit filling along 1 long side of phyllo, leaving 3-inch border on that side and 2-inch border on ends. Fold up ends to partially cover fruit. Beginning at fruit-filled end, roll strudel like a jelly roll, using waxed paper to help and tucking in fruit at ends. Use waxed paper to help transfer strudel to baking sheet, placing it seam side down. Discard waxed paper. Brush top of strudel with remaining 1 tablespoon butter. With sharp knife, lightly score top of phyllo, making 7 diagonal slits about 1 1/2 inches apart.
6. Bake 40 to 45 minutes or until phyllo is light golden brown and crisp. Using 2 large spatulas, carefully place strudel on wire rack; cool 20 minutes to serve warm. Place on serving platter.
7. Meanwhile, in medium bowl, beat cream and 2 tablespoons sugar at medium-high speed until soft peaks form. Refrigerate until ready to serve. Serve strudel warm or at room temperature, with whipped cream.

YIELD 8 SERVINGS

PER SERVING: 475 calories, 26.5 g total fat (16 g saturated fat), 4 g protein, 57.5 g carbohydrate, 80 mg cholesterol, 160 mg sodium, 3 g fiber