Apple Cherry Strudel Roll
- Portion size: 6
This recipe makes 6 servings
|Per serving: about||-|
|total fat||9 g|
|sat. fat||5 g|
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.
- 8 8sheets phyllo pastry
- 1/4 cup 1/4cupunsalted butter, melted
- 2 tsp 2tspicing sugar
- pinch pinchcinnamon Filling:
- 4 4tart appletart apples, peeled and finely chopped
- 2/3 cup 2/3cupdried cherries or dried cranberries
- 1/4 cup 1/4cuppacked brown sugar
- 3 tbsp 3tbspall-purpose flour
- 3/4 tsp 3/4tspcinnamon
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 :
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.