Apple Pear Strudel With Dried Fruit and Almonds
"This strudel is made with phyllo dough. When I tested it the first time, I found that I had enough filling for two strudels. Rather than cut the amount of filling, I increased the number of strudels to 2, as this is a dessert you can assemble and keep, unbaked, in the freezer. Featured in: To End The Feast, Something Sweet But Light...."
INGREDIENTS
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Apple Pear Strudel With Dried Fruit and Almonds
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Martha Rose Shulman
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Time45 minutes
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Yield2 strudels, each serving 8
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Andrew Scrivani for The New York Times
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This strudel is made with phyllo dough. When I tested it the first time, I found that I had enough filling for two strudels. Rather than cut the amount of filling, I increased the number of strudels to 2, as this is a dessert you can assemble and kee
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Featured in: To End The Feast, Something Sweet But Light.
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Vegetarian, Kosher, Low Cholesterol, Halal, Low Sodium, Apple, Dried Fruit, Pear, American
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Cooked
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7 ratings
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Ingredients
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Filling for 2 strudels
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1/2 pound mixed dried fruit, like raisins, currants, chopped dried figs, chopped dried apricots, dried cranberries
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1 1/2 pounds apples (3 large) (I recommend Braeburns), peeled, cored and cut in 1/2-inch dice
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1 tablespoon fresh lemon juice
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2 tablespoons unsalted butter for cooking the apples
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1/4 cup (50 grams) brown sugar
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1 teaspoon vanilla
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1 teaspoon cinnamon
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1/2 teaspoon freshly grated nutmeg
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1/4 cup (30 grams) chopped or slivered almonds
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3/4 pound (1 large or 2 small) ripe but firm pears, peeled, cored and cut in 1/2-inch dice
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For each strudel
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8 sheets phyllo dough
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⅞ cup (100 grams) almond flour, divided
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1 1/2 ounces butter, melted, for brushing the phyllo
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Nutritional Information
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Preparation
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Step 1Preheat the oven to 375 degrees. Line 2 sheet pans with parchment.
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Step 2Place the dried fruit in a bowl and pour on hot or boiling water to cover. Let sit 5 minutes, and drain. Toss the apples with the lemon juice.
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Step 3Heat a large, heavy frying pan over high heat and add 2 tablespoons butter. Wait until it becomes light brown and carefully add the apples and the sugar. Do not add the apples until the pan and the butter are hot enough, or they won’t sear pr
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Step 4Place 8 sheets of phyllo dough on your work surface. Cover with a dish towel and place another, damp dish towel on top of the first towel. Place a sheet of parchment on your work surface horizontally, with the long edge close to you. Lay a shee
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Step 5Brush the top sheet of phyllo dough with butter. Sprinkle on half of the almond powder (50 grams). With the other half, create a line 3 inches from the base of the dough, leaving a 2 1/2-inch margin on the sides. Top this line with one portion
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Step 6Place the strudel in the oven and bake 20 minutes. Remove from the oven, brush again with butter, rotate the pan and return to the oven. Continue to bake for another 20 to 25 minutes, or until golden brown. Remove from the heat and allow to coo
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Tip
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Advance preparation: The fruit filling will keep for a couple of days in the refrigerator. The strudel can be baked a few hours before serving it. Recrisp in a medium oven for 10 minutes. It can also be frozen before baking, double-wrapped in plastic
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Notes
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