RECIPE FROM THE CHEF
Apple Strudel with Sun Dried Cherries and Vanilla Ice Cream
INGREDIENTS :
• 1 / 4 cups apple juice
• 2 tablespoons cornstarch
• 1 1 / 2-pound apples , peeled , cored and sliced 1 / 4-inch thick ( about 5 cups )
• 1 / 2 cup sun-dried cherries
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1 / 3 cup chopped pecans
• 4 sheets phyllo dough
• 1 / 3 cup ( 5 1 / 3 tablespoons ) melted butter
• 3 tablespoons fine dried breadcrumbs
• Confectioners ’ sugar , for garnish
• Vanilla ice cream , for serving
DIRECTIONS :
1 . Preheat the oven to 450 degrees F . Line a baking sheet with parchment paper .
2 . In a small bowl , create a slurry by combining 1 / 4 cup of the apple juice with the cornstarch . Mix until smooth and set aside .
3 . In a large saucepan over medium heat , cook the apples with the remaining 1 cup apple juice , cherries , sugar and cinnamon until the apples are tender , 8 to 10 minutes . Stir the cornstarch slurry ( it may have settled ) and add it to the apple mixture , stirring constantly until smooth and lump free . Simmer for 1 minute more , stirring constantly . Remove from the heat and cool . Stir in the pecans , cover and chill .
4 . Lay out 1 phyllo sheet on a clean , flat , lightly floured surface . Brush with some melted
butter and sprinkle with 1 tablespoon breadcrumbs . Repeat this procedure with two more layers of phyllo , butter and breadcrumbs . Top with the fourth sheet of phyllo . Spread the apple filling evenly onto the phyllo surface , leaving a 1 / 2-inch clean edge on all sides . Roll into a log , folding the edges at each end beneath the log and brush with some melted butter . Carefully place the strudel on the prepared baking sheet , seam-side down . Bake the strudel until golden brown , 15 to 18 minutes . Remove from the oven and cool for 15 minutes before cutting into 2-inch slices . Sprinkle with confectioners ’ sugar just before serving . Serve plain or with ice cream .
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