Dried Apple And Cheddar Strudel

INGREDIENTS

INSTRUCTIONS

In a large saucepan combine the apples with the cider and simmer them,
stirring occasionally, for 15 to 20 minutes, or until they are softened but
not mushy. Drain the apples and let them cool. In a large bowl toss the
apples with the Cheddar, the cranberries or raisins, 3 tablespoons of the
sugar, 1/2 teaspoon of the cinnamon, and the allspice and combine the
filling well. The filling may be made 1 day in advance and kept covered and
chilled.
In a small bowl stir together the bread crumbs and 1 teaspoon of the
remaining cinnamon and reserve the mixture. In another small bowl stir
together the remaining 1 tablespoon sugar and the remaining 1 teaspoon
cinnamon and reserve the cinnamon sugar.
Preheat the oven to 425F. On a work surface arrange two 20-inch-long sheets
of wax paper with the long sides overlapping slightly and facing you. Put a
sheet of the phyllo on the wax paper, brush it with some of the butter, and
sprinkle it with about 2 teaspoons of the reserved bread crumb mixture. On
this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same
manner and lay the sixth sheet of the phyllo on top.
Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4
inches above the near long side, leaving a 2-inch border at each end. Using
the wax paper as a guide, lift the bottom 4 inches of the pastry over the
filling, fold in the ends, and roll up the strudel tightly. Transfer the
strudel carefully, seam side down, to a lightly buttered baking sheet and
brush it with the remaining butter. Arrange 1/2-inch-wide strips of wax
paper 1/2 inch apart diagonally across the strudel. Transfer the reserved
cinnamon sugar to a small sieve, shake it evenly over the strudel, and
remove the wax paper strips carefully. Bake the strudel in the lower third
of the oven for 20 to 25 minutes, or until it is golden, and let it cool to
warm on the baking sheet on a rack. The strudel may be made 1 day in
advance and kept covered loosely and chilled. Reheat the strudel in a
preheated 400F. oven for 20 minutes. Serve the strudel warm, cut into
1-inch slices with a serrated knife.
Serves 8 to 10.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“No one can ignore Jesus forever”