Apple Cherry Strudel Roll

By The Canadian Living Test Kitchen

58 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	324324 cal
pro	4 g4g pro
total fat	9 g9g total fat
sat. fat	5 g5g sat. fat
carb	60 g60g carb
fibre	4 g4g fibre
chol	21 mg21mg chol
sodium	201 mg201mg sodium
% RDI:	-
calcium	22 calcium
iron	77 iron
vit A	88 vit A
vit C	1010 vit C

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Because Dad is an apple pie fan, surprise him with a variation on his favourite. Mom always appreciates an elegant finish to a special meal, so she'll be enthusiastic about the flaky layers of phyllo surrounding the fruit. Serve with vanilla ice cream or frozen yogurt.

Ingredients

8 sheets phyllo pastry 8 8sheets phyllo pastry
1/4 cup unsalted butter , melted1/4 1/4cup cupunsalted butter, melted
2 tsp icing sugar 2 2tsp tspicing sugar
pinch cinnamon pinch pinchcinnamon
Filling:
4 4tart appletart apples, peeled and finely chopped
2/3 cup dried cherries 2/3 2/3cup cupdried cherries or dried cranberries
1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
3/4 tsp cinnamon 3/4 3/4tsp tspcinnamon

Preparation

Centre 9-inch (2.5 L) springform pan on foil square; press up against side of pan. Set aside.

Filling: In bowl, toss together apples, cherries, brown sugar, flour and cinnamon; set aside.

Arrange 1 sheet of the phyllo on work surface, keeping remaining phyllo covered with damp towel to prevent drying out. Brush lightly with butter. Top with second sheet; brush lightly with butter.

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. Arrange roll around inside edge of pan. Repeat with remaining ingredients to make 3 more rolls. Fit each into pan, coiling toward centre to form spiral.

Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce temperature to 375°F (190°C) and bake for 50 minutes longer or until golden brown and crisp. Remove foil; let cool in pan on rack for 15 minutes. Run knife around edge of pan. Remove side of pan; transfer to cake plate. (Can be set aside at room temperature for up to 4 hours; reheat in 375°F/190°C oven for about 20 minutes.) Sprinkle with icing sugar and cinnamon. Serve warm.

Additional information :

Tips:
Use tart dried cherries for the best flavour. Or try dried cranberries or raisins.

To transfer from pan to serving plate, slide palette knife or long, wide lifter under strudel to loosen and ease onto plate.