Apple Strudel
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| This wonderful mixture makes a real family
treat. |
| 1/2 cup |
(125 mL) |
raisins |
| 1/4 cup |
(50 mL) |
Amaretto or orange juice |
| 3-4 |
|
apples, peeled, cored |
| 2 tsp |
(10 mL) |
cinnamon |
| 1/2 tsp |
(2 mL) |
nutmeg |
| 1/2 cup |
(125 mL) |
pecans, toasted |
| 1/2 cup |
(125 mL) |
maple syrup |
| 1/4 cup |
(50 mL) |
brown sugar |
| 3 tbsp |
(45 mL) |
cornstarch |
| 8 |
|
phyllo pastry sheets, thawed |
| 1/4 cup |
(50 mL) |
canola oil |
| 1/4 cup |
(50 mL) |
confectioner's sugar |
| Preheat oven to 350°F (180°C).
In a small bowl, combine raisins and liqueur or orange juice
and let sit for 10 minutes. Combine sliced apples, 1⁄2 in.
(2 cm), with cinnamon, nutmeg, raisins and pecans in a
medium bowl. In a small saucepan, combine maple syrup, brown
sugar and cornstarch. Cook over medium-high heat until
boiling, stirring constantly for 1 1⁄2 minutes. Pour syrup
mixture over apple mixture. Set aside. Place phyllo on dry
surface and quickly cover with damp towel. Place one sheet
of phyllo on a separate dry surface and brush with canola
oil. Place another phyllo sheet on top and repeat until
there are eight layers. Place apple mixture about 4 in. (10
cm) across pastry, leaving about 2 in. (5 cm) space from
edges on short side of pastry. Fold in sides and roll with
seam facing down. Place on a baking sheet coated lightly
with canola oil. Bake for 35 minutes or until deep golden
brown. Dust with confectioner’s sugar and serve.
Makes: about 8 to 10 servings.
Manitoba Canola Growers Association
www.mcgacanola.org
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Product Suggestion: Luxardo Amaretto di Saschira. A silky
amaretto fit for royalty. Visit
www.liquormartsonline.com for
more information.
| Photo used with permission. All rights reserved.
Manitoba Agriculture, Food and Rural Initiatives |
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