Autumn Apple Strudel

Autumn Apple Strudel
Autumn Apple Strudel

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • SAUCE:

  • 1

    cup apple juice

  • 4

    ounces bittersweet (not unsweetened) or semisweet chocolate chopped

  • 1

    tablespoon brandy

  • 1/2

    teaspoon vanilla extract

  • FILLING:

  • 1

    cup apple juice plus

  • 2

    tablespoons apple juice

  • 1/2

    cup dry white wine

  • 3

    whole star anise*

  • 1

    cinnamon stick

  • 1

    vanilla bean split lengthwise

  • 1/3

    cup dried Bing cherries - (packed)

  • 1/3

    cup pitted prunes - (packed) halved

  • 1 1/4

    pounds Braeburn apples peeled, cored, andcut into 1/2" cubes

  • 1/3

    cup golden brown sugar - (packed)

  • 1 1/2

    tablespoons cornstarch

  • STRUDEL:

  • 2/3

    cup hazelnuts toasted, husked

  • 1/2

    cup graham cracker crumbs

  • 3

    tablespoons sugar

  • 9

    sheets fresh phyllo pastry (17" by 12") or frozen thawed

  • 1/2

    cup unsalted butter melted

  • Vanilla ice cream for serving

Directions

* Brown star-shaped seedpods sold at Asian markets and specialty foods stores and in the spice section of some supermarkets. For Sauce: Boil juice in small saucepan until reduced to 1/2 cup, about 6 minutes. Remove from heat. Add chocolate and let stand 1 minute; whisk until melted and smooth. Stir in brandy and vanilla. (Sauce can be prepared 4 days ahead. Cover and chill. Rewarm before serving.) For Filling: Combine 1 cup juice, wine, star anise, and cinnamon in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let stand 10 minutes. Add cherries and prunes. Cover and simmer until fruit is plump, about 5 minutes. Discard star anise, cinnamon, and vanilla bean. Mix in apples and sugar; simmer until apples are tender but hold shape and liquid is reduced to 3 tablespoons, stirring occasionally, about 45 minutes. Mix cornstarch and 2 tablespoons apple juice. Add to filling; stir over medium-high heat until filling thickens and boils, about 3 minutes. (Can be made 3 days ahead. Cool slightly, cover, and chill.) For Strudel: Preheat oven to 375 degrees. Lightly butter heavy large baking sheet. Blend first 3 ingredients in processor until nuts are finely ground. Place dry kitchen towel on work surface. Place 1 phyllo sheet on towel (cover remaining phyllo with plastic wrap and damp towel). Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Sprinkle with scant 3 tablespoons nut mixture. Continue with 6 more phyllo sheets, brushing each with butter and sprinkling with scant 3 tablespoons nut mixture. Top with remaining phyllo sheet. Brush with butter. Spoon filling atop phyllo stack in 12- by 3-inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. Fold short edges over filling. Using towel as aid and beginning at edge close to filling, roll up strudel jelly-roll style. Place strudel, seam-side down, on prepared baking sheet. Brush strudel with butter. (Can be made 4 hours ahead. Chill.) Bake strudel uncovered until golden, about 45 minutes. Let cool at least 30 minutes. Cut warm or room-temperature strudel into slices; place on plates. Serve with ice cream and warm chocolate sauce. This recipe yields 6 to 8 servings.

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