Autumn Apple Strudel
Is there anything better than warm apple strudel on a fall day? This recipe says no.
Ingredients
6 to 8 Servings
1
4
1
1
FILLING
1
1
3
1
1
1
1
1
1
1
STRUDEL
2
1
3
9
1
Preparation
SAUCE
Step 1
Boil juice in small saucepan until reduced to 1/2 cup, about 6 minutes. Remove from heat. Add chocolate and let stand 1 minute; whisk until melted and smooth. Stir in brandy and vanilla. DO AHEAD: Sauce can be prepared 4 days ahead. Cover and chill. Rewarm before serving.
FILLING
Step 2
Combine 1 cup juice, wine, star anise, and cinnamon in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let stand 10 minutes. Add cherries and prunes. Cover and simmer until fruit is plump, about 5 minutes. Discard star anise, cinnamon, and vanilla bean. Mix in apples and sugar; simmer until apples are tender but hold shape and liquid is reduced to 3 tablespoons, stirring occasionally, about 45 minutes.
Step 3
Mix cornstarch and 2 tablespoons apple juice. Add to filling; stir over medium-high heat until filling thickens and boils, about 3 minutes. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill.
STRUDEL
Step 4
Preheat oven to 375 °F. Lightly butter heavy large baking sheet. Blend first 3 ingredients in processor until nuts are finely ground.
Step 5
Place dry kitchen towel on work surface. Place 1 phyllo sheet on towel (cover remaining phyllo with plastic wrap and damp towel). Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Sprinkle with scant 3 tablespoons nut mixture. Continue with 6 more phyllo sheets, brushing each with butter and sprinkling with scant 3 tablespoons nut mixture. Top with remaining phyllo sheet. Brush with butter. Spoon filling atop phyllo stack in 12x3-inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. Fold short edges over filling. Using towel as aid and beginning at edge close to filling, roll up strudel jelly-roll style. Place strudel, seam side down, on prepared baking sheet. Brush strudel with butter. DO AHEAD: Can be made 4 hours ahead. Chill.
Step 6
Bake strudel uncovered until golden, about 45 minutes. Let cool at least 30 minutes. Cut warm or room-temperature strudel into slices; place on plates. Serve with ice cream and warm chocolate sauce.