Individual Apple and Dried Cherry Strudel
By Marge Perry & David Bonom
If you have never worked with phyllo dough, you are in for a great treat. It looks like it would be complicated, fussy and difficult—and is, in fact, quite easy. Phyllo is forgiving: it if tears, no worries—you can often simply place it down and continue using it. And best of all, phyllo dough always looks impressive and tastes wonderfully flaky and crisp.
- Course: Dessert
INGREDIENTS
- + 1 teaspoon sugar
- All Purpose Flour
- Almond extract
- cornflake crumbs
- dried tart cherries
- golden delicious apples
- 1 3/4 pounds
- Ground cinnamon
- ground nutmeg
- phyllo dough
- sweetened whipped cream for serving
- unsalted butter
- Vanilla Extract
DIRECTIONS
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
- Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. Add the apples and 1/4 cup of the sugar
- Meanwhile, melt the remaining 4 tablespoons in a small saucepan over low heat.
- Working with one half at a time, form the strudel: spread 1/4th of the apple filling over the phyllo, leaving a 1 ½ inch border clear all the way around. Fold each side in over the filling. Starting with the end closest to you, roll the bottom up to form a log
- Bake until the strudels are golden brown and crisp, 15-17 minutes. Remove from the oven and let cool 10 minutes before serving. Dollop with whipped cream if desired.
