Wednesday, January 19, 2011
Apple Cranberry Strudel
Suggestion: When working with phyllo dough keep the the unused portions under plastic wrap or a slightly damp tea towel as the dough tends to dry out quite fast.
The Granny Smith apples can be replaced with any of your favourite cooking apples which will hold their shape. Add more sugar for a less tart filling.
8 pieces phyllo dough
1/2 cup melted butter
4 cups sliced Granny Smith apples
1 cup dried cranberries
1/2 cup sugar
1 heaping teaspoon cornstarch
juice of one lemon
1 cup roasted pecan nuts coarsely chopped
1 teaspoon vanilla
Add the apple slices, dried cranberries, sugar, lemon juice and cornstarch to a saucepan. Cook on medium cook for 3-4 minutes to allow the apples to cook slightly and the cornstarch to dissolve. Stir to prevent sticking.
Remove from the heat and toss in the pecans. Stir in the vanilla.
Transfer to a bowl to cool while preparing the phyllo dough.
Line a cookie sheet with parchment paper. Lay a sheet of phyllo dough on the parchment paper and brush some melted butter on the surface.
Add a second sheet on top of the buttered phyllo dough and brush the butter on it. Continue the process until you have eight layers of buttered phyllo dough.
Place the apple/cranberry filling in the center of the phyllo dough, along the width of the sheets
Take the ends of the unfolded edges and fold under to prevent the filling from spilling out during baking.
Generously butter the top
Sprinkle some Turbinado (or demerara sugar) sugar on top.
Bake in a pre-heated 350º F oven for 35 minutes or until golden brown.
Posted by Anna C