| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
Z-, Sukkot |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Port or other sweet red wine |
| 1 |
tb |
Grated orange rind |
| 1/3 |
c |
Fresh orange juice |
| 2 |
pk |
(8 oz) dried mixed friut; diced |
| 1 |
|
3-inch cinnamon stick |
| 5 1/3 |
c |
Diced cooking apple; (about 2 pounds) |
| 1/4 |
c |
Stick margarine |
| 4 |
ts |
Vegetable oil |
| 1/2 |
c |
Dry breadcrumbs |
| 1/2 |
ts |
Freshly grated nutmeg |
| 16 |
|
Sheets frozen phyllo dough; thawed |
|
|
Cooking spray |
INSTRUCTIONS
1. Combine first 6 ingredients in a large saucepan and bring to a boil,
stirring occasionally. Cover, reduce heat and simmer fruit mixture 35
minutes or until liquid is absorbed, stirring occasionally. Remove fruit
mixture from heat and stir in apple. Cool, uncovered and discard cinnamon
stick.
2. Combine the margarine and oil in a small saucepan; cook over low heat
until the margarine melts, stirring well. Combine the breadcrumbs and
nutmeg in a small bowl.
3. Preheat oven to 350 degrees F.
4. Place 1 phyllo sheet on a large cuting board or work surface (cover the
remaining dough to keep from drying) and lightly brush with margarine
mixture. Sprinkle 1- 1/2 tsp of the breadcrumb mixture lengthwise down the
4- inch center section of phyllo. Spoon 1/3 cup of fruit mixture onto the
breadcrumb mixture about 2- inches from one short end, spreading fruit
mixture to form a 4 x 2- inch rectangle.
5. Fold one long side of phyllo over filling and repeat with other long
side, overlapping the phyllo. Starting at short edge with filling, roll up
phyllo jelly-roll fashion. (Do not roll tightly, or the strudel may split.)
Place strudel, seam side down on a baking sheet coated with cooking spray.
Lightly coat strudel with cooking spray. Repeat procedure with the
remaining phyllo, margarine mixture, breadcrumb mixture, and fruit mixture.
6. Bake for 30 minutes or until strudel is golden brown Serve warm or at
room temperature.
Recipe taken from an article entitled "Sweet Remembrances" by Greg Patent.
Recipe by: Cooking Light Magazine October 1997 p. 119
Posted to JEWISH-FOOD digest V97 #307 by Linda Shapiro <lss@coconet.com> on
Nov 24, 1997
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