Apple Strudel with Fresh Berry Sauce
- 4 medium Granny Smith apples, peeled, cored, quartered, and thinly sliced
- 1/4 cup golden raisins
- 2 tablespoons light brown sugar
- 1 1/4 teaspoons ground cinnamon
- 1/8 teaspoons ground nutmeg
- 3 phyllo sheets
- 1 tablespoon clarified butter
- 1/3 cup fresh Berry Sauce, recipe follows
- 1 tablespoon confectioners' sugar, optional
- 1/2 cup fresh berries (raspberries, blueberries or sliced strawberries)
- 1 tablespoon honey
- 2 teaspoons Kirschwasser (cherry brandy, optional)
- 2 tablespoons white wine
- Preheat the oven to 375 degrees F.
- Combine the apples, raisins, brown sugar, cinnamon, and nutmeg in a baking dish.
- Bake until the fruit is tender, about 15 to 20 minutes.
- Remove from the oven and allow the mixture to cool.
- Increase the oven temperature to 450 degrees F.
- Lay the 3 sheets of phyllo in a stack on a large nonstick baking sheet.
- Mound the fruit mixture in a row running along 1 of the short sides of the phyllo, leaving about 1 1/2 inches empty around the apples on the sides.
- Fold the close short side over the apples and fold in the long sides.
- Roll the phyllo and filling over onto itself to form a strudel roll.
- Place the roll seam side on the baking sheet.
- Brush the top of the strudel with the butter.
- Score the strudel with a sharp knife to mark the 6 portions.
- Bake to a golden brown, about 10 to 15 minutes.
- Allow to cool for 10 minutes, then cut into portions.
- Decorate 6 dessert plates with the berry sauce and top with the pieces of strudel.
- Dust with a sifting of the confectioners' sugar, if using, and serve.
- Combine all the ingredients in a blender.
- Puree until smooth.
- Push through a fine sieve to remove the seeds.
- Use as directed.
apples, golden raisins, light brown sugar, ground cinnamon, ground nutmeg, phyllo sheets, butter, berry sauce, sugar, fresh berries, honey, kirschwasser, white wine
Taken from www.foodnetwork.com/recipes/apple-strudel-with-fresh-berry-sauce-recipe.html (may not work)