Apple and Cranberry Strudel


Using frozen phyllo sheets makes this flaky dessert a snap to prepare. You may want to double the recipe since you will have plenty of phyllo defrosted.

Ingredients

2 tablespoons butter
2 Golden Delicious apples, coarsely grated
1 cup fresh cranberries
1 cup dried cranberries
1/2 cup GOLDEN BLOSSOM HONEY
1/2 cup dried apricots, chopped
1/2 cup pecans, chopped and toasted
10 teaspoons cinnamon
6 tablespoons butter
6 sheets of frozen phyllo, defrosted according to package directions
10 teaspoons dry breadcrumbs
vanilla ice cream or whipped cream

Directions

Heat 2 tablespoons of butter in a large skillet over medium high heat. Add the grated apples and cook, stirring for about 5 minutes. Add cranberries and honey and cook an additional 5 minutes stirring. Add the apricots, pecans and cinnamon. Remove from heat and cool. You may make the filling up to one day ahead. Refrigerate until ready to continue.

Preheat oven to 400°

(It is easy to work with phyllo; the trick is to keep the defrosted phyllo covered with a slightly damp kitchen towel in order to keep it from drying out and becoming unmanageable.)

Melt 6 tablespoons of butter in a small saucepan. Cut two pieces of wax paper into 20-inch lengths. Place on a worktop, overlapping the sheets. Unwrap defrosted phyllo and peel off one sheet. Lay on the wax paper, covering remaining pastry with dampened towel. Brush the sheet with melted butter and sprinkle with 2 teaspoons of breadcrumbs. Continue this layering until you have used 6 sheets of phyllo. Spread the apple cranberry filling down the middle of the stack of phyllo, leaving a few inches around the filling, folding in the sides as you go. Roll up the strudel tightly.

Carefully transfer to a lightly buttered baking sheet placing it seam side down. Brush with the remaining butter and bake 20-25 minutes until golden, watching carefully.

Slice and serve with a scoop of vanilla ice cream.


golden blossom honey product