Recipe for cooking apple and dried cherry strudel

Breakfast Recipes :: Strudel Pastries and Donuts

Apple and Dried Cherry Strudel

Posted by Chyrel at recipegoldmine.com 1/25/2002 7:01 pm

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.

1/2 c. dried tart red cherries
1/2 c. packed brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
3 c. thinly sliced peeled cooking apples
    (about 1 lb.)
10 to 12 sheets frozen phyllo dough (about
    18 x 12-in. rectangles), defrosted
1/3 c. melted butter
1 Tbsp. sugar

Pour enough boiling water over dried cherries to cover; let stand 20 mins.. Drain cherries.

In a lrg. 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 lrg. 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 40 x 18 in.es (stagger stacks so all seams are not down the middle). If necessary, trim to a 40 x 18-in. rectangle. Brush with melted butter.

Beginning 4 in.es from one short side of the dough, spoon filling in a 4-in.-wide band across the dough. Using the bed sheet underneath as a guide, gently lift the 4-in. piece of dough and lay it over the filling. Slowly and evenly lift the bed sheet and roll up the dough and filling, jellyroll style, into a tight roll. If necessary, cut excess dough from ends to within 1 in. of filling. Brush top with remaining butter; sprinkle with sugar. Fold ends under to seal. Carefully transfer strudel roll to a lightly greased 17 x 14-in. baking sheet. Bake in a preheated 350 degree F oven for 35-40 mins., or till golden. Carefully remove strudel from pan. Cool on a rack.