Side Pannel
Cranberry-Apple Strudle
Cranberry-Apple Strudle
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Fruit
Ingredients List
- 6 Granny Smith apples
- 6 tb Unsalted butter
- 1/2 c Plus 1 tablespoon sugar
- 1 ts Cinnamon
- pn Allspice
- pn Nutmeg
- 3/4 c Sweetened dried cranberries
- 1 1/2 ts Cornstarch dissolved in 2
- TB cold water
- 5 Sheets (14-by-18-inch)
- Phyllo dough
Directions
Peel, core and quarter the apples. Cut each quarter in half and then each
wedge into three pieces (you will have apple chunks).
In a heavy-bottomed 12-inch frying pan, melt 3 tablespoons of the butter
over medium-high heat. Add the sugar and cook, stirring, until the butter
and sugar melt together, turn light brown and have the consistency of
peanut butter. Add the apples car efully (the sugar mixture is very hot).
With a wooden spoon, mix the apples carefully with the caramel. The caramel
will harden; don't worry, it will melt again. Mix together the cinnamon,
allspice and nutmeg and sprinkle evenly over the apples. Cook the apple
mixture, stirring often, until the caramel melts and the apples soften and
start to look cooked.
Stir in the cranberries and the cornstarch mixture. Cook for 2 to 3
minutes, until the juices in the pan thicken and take on a glossy
appearance. Transfer the apple-cranberry mixture to a shallow dish and let
cool.
Preheat the oven to 350 degrees. Line a baking sheet that has a raised rim
all around with parchment paper.
Melt the remaining 3 tablespoons of butter. Lay a sheet of phyllo on the
prepared baking sheet. Brush the phyllo sheet lightly with the melted
butter. Place the next sheet of phyllo on top and brush it with butter.
Repeat with the remaining sheets, but do not butter the top sheet. Reserve
a bit of melted butter to brush on top of the finished strudel. Place the
apple-cranberry mixture in a strip along the long side of the phyllo, about
1 inch in from the edge. Using the parchment to help keep th ings together,
roll up the phyllo to form a long log. Adjust the roll's position on the
baking sheet so it is not touching the sides of the sheet. The roll will
leak while it cooks, so make sure it is on the parchment paper. Brush the
top of the roll with the reserved melted butter. Bake in the preheated oven
for 25 to 30 minutes, until the roll is nicely browned. Let it sit at least
15 minutes before serving.
Per serving: 247 calories, 2 gm protein, 43 gm carbohydrates, 9 gm fat, 19
mg cholesterol, 5 gm saturated fat, 96 mg sodium
The Washington Pos
wedge into three pieces (you will have apple chunks).
In a heavy-bottomed 12-inch frying pan, melt 3 tablespoons of the butter
over medium-high heat. Add the sugar and cook, stirring, until the butter
and sugar melt together, turn light brown and have the consistency of
peanut butter. Add the apples car efully (the sugar mixture is very hot).
With a wooden spoon, mix the apples carefully with the caramel. The caramel
will harden; don't worry, it will melt again. Mix together the cinnamon,
allspice and nutmeg and sprinkle evenly over the apples. Cook the apple
mixture, stirring often, until the caramel melts and the apples soften and
start to look cooked.
Stir in the cranberries and the cornstarch mixture. Cook for 2 to 3
minutes, until the juices in the pan thicken and take on a glossy
appearance. Transfer the apple-cranberry mixture to a shallow dish and let
cool.
Preheat the oven to 350 degrees. Line a baking sheet that has a raised rim
all around with parchment paper.
Melt the remaining 3 tablespoons of butter. Lay a sheet of phyllo on the
prepared baking sheet. Brush the phyllo sheet lightly with the melted
butter. Place the next sheet of phyllo on top and brush it with butter.
Repeat with the remaining sheets, but do not butter the top sheet. Reserve
a bit of melted butter to brush on top of the finished strudel. Place the
apple-cranberry mixture in a strip along the long side of the phyllo, about
1 inch in from the edge. Using the parchment to help keep th ings together,
roll up the phyllo to form a long log. Adjust the roll's position on the
baking sheet so it is not touching the sides of the sheet. The roll will
leak while it cooks, so make sure it is on the parchment paper. Brush the
top of the roll with the reserved melted butter. Bake in the preheated oven
for 25 to 30 minutes, until the roll is nicely browned. Let it sit at least
15 minutes before serving.
Per serving: 247 calories, 2 gm protein, 43 gm carbohydrates, 9 gm fat, 19
mg cholesterol, 5 gm saturated fat, 96 mg sodium
The Washington Pos
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