Saturday, July 14, 2012

TGIDN: Apple Cherry Strudel

This week for dessert we attempted Apple Cherry Strudel. We followed a recipe we found on the Canadian Living site, with a couple of alterations. Chris does not like cherries apparently, so we made 2 rolls omitting the cherries, 2 rolls with both apple and cherry, and 1 final roll with cherry alone. The recipe also called for brushing the phyllo sheets with butter between each layer. We did this for most of the rolls but on the last one Nikita sprinkled brown sugar between the layers as well, as she had done while following other recipes in the past. We tasted each one and I have to say; the layered brown sugar MAKES the dessert. The other rolls did not even compare in my opinion. If you are going to try this recipe at home I would suggest that you could follow the Canadian Living recipe but sprinkle brown sugar on each layer as well and it will be delicious.

Here is the recipe we followed from Canadian Living:




Crust:
8 sheets phyllo pastry
1/4 cup unsalted butter, melted
2 tsp icing sugar
pinch cinnamon

Filling:
4 tart apples, peeled and finely chopped
2/3 cup dried cherries or dried cranberries (we used fresh cherries instead)
1/4 cup packed brown sugar
3 tbsp all-purpose flour
3/4 tsp cinnamon

  1. In bowl, toss together apples, cherries, brown sugar, flour and cinnamon; set aside.
  2. Arrange 1 sheet of the phyllo on work surface, keeping remaining phyllo covered with damp towel to prevent drying out. Brush lightly with butter (and sprinkle with brown sugar!!). Top with second sheet; brush lightly with butter (and sprinkle with brown sugar!!).   <----we repeated this so that we used 4 to 6 sheets instead of only 2.
  3. Spread one-quarter of the filling in strip along closest long edge of phyllo, leaving 1/2-inch (1 cm) border at each end. Fold ends over and roll up firmly jelly roll-style; brush lightly with butter.
  4.  Repeat with remaining ingredients to make 3 more rolls. .
  5. Bake in bottom third of 425°F (220°C) oven for 15 minutes.
  6. Reduce temperature to 375°F (190°C) and bake for 50 minutes longer or until golden brown and crisp.
  7. Sprinkle with icing sugar and cinnamon. Serve warm.  (oops, we forgot this part)




The final product, the darker one on the end has the brown sugar layers

Apple Cherry Strudel

Cherry Strudel with brown sugar layers

Apple Strudel


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