With a filling that blends brandy-soaked raisins and Granny Smith apples with chopped walnuts and apricot preserves, these flaky-crusted strudels will lend a sweet and refined finale to your next dinner gathering.
- 1/2 cup dark raisins
- 2 tablespoons brandy
- 2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored
- 1/2 cup walnuts, chopped
- 2 tablespoons sugar
- 2 tablespoons butter, softened
- 1 tablespoon grated lemon peel
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- 1/2 cup breadcrumbs
- 1/2 cup apricot preserves
- 10 sheets Athens Phyllo® Dough (9″ x 14″ ), thawed
- Powdered sugar to dust
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In large bowl, soak raisins in 1 tablespoon brandy for 2 hours. Add apples, walnuts, sugar, 2 tablespoons butter, lemon peel, cinnamon and vanilla. Mix well and set aside. In small skillet, over medium heat, melt 2 tablespoons butter and stir in breadcrumbs. Cook about 2 minutes or until lightly browned. In small saucepan over low heat, melt apricot preserves and stir in 2 tablespoons brandy.
Unroll and cover phyllo with plastic wrap, then a damp towel to prevent drying out. Cover work surface with waxed paper. Layer 5 phyllo sheets on the waxed paper, brushing each sheet with melted butter. Spread half warm apricot mixture on top phyllo sheet and sprinkle with half of the breadcrumbs. Spread with half of apple mixture and roll up, placing the strudel seam side down on greased baking sheet. Score top into 6 equal sections. Repeat procedure for remaining 5 sheets of phyllo. Bake in preheated 350°F oven for 45 to 50 minutes or until golden brown. Cool. Dust with powdered sugar.
Serving size: 1 slice (76g), Amount per serving: Calories 180, Total Fat – 6g, Saturated fat – 1.5g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 70mg, Dietary Fiber – 1g, Total Carbohydrate –30g, Total Sugars – 16g, Protein –3g, Vitamin D – 0%, Calcium 2%, Iron 0%, Potassium 2%