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Arnold says :
"They'll be back for more."
Preparation Time : about 50 minutes.
Makes 1 strudel.
5 sheets phyllo dough ( 19 x 29 inches )
1 1/2 sticks butter, melted
1 pound of pound cake crumbs
6 ounces cinnamon sugar
Apple Filling:
15 ounces sliced Granny Smith Apples
5 ounces crushed pineapple
5 ounces pineapple syrup
6 ounces cinnamon sugar
5 ounces apple juice
2 ounces cornstarch
4 ounces raisins
Chopped pecans or walnuts ( optional )
Procedure for Making Filling:
In a saucepan over medium heat, cook the apples, crushed pineapple, syrup, and cinnamon sugar for 15 minutes. Meanwhile, mix the apple juice and cornstarch together, blending well. At the end of the 15 minutes, add the cornstarch and apple juice mixture to the apples along with the raisins ( and nuts, if desired ). Cook for 5 minutes. Remove from heat.
Procedure for Assembling Strudel:
Lay out a large piece of baker's parchment on a clean work table. Lay the first sheet of phyllo dough on top of the parchment paper, being careful to keep a moist towel over the other pieces of phyllo to prevent their drying out.
With a large pastry brush, sprinkle generously with melted butter. Do not brush as you may tear the phyllo. Sprinkle a fourth of the available crumbs over that sheet.
Lay the second and third sheets of phyllo on top of this. Sprinkle with melted butter, a fourth of the crumbs, and a fourth of the cinnamon sugar. Lay the fourth and fifth layers of phyllo on the top of this. Sprinkle with melted butter and a fourth of cinnamon sugar.
With the remaining crumbs, make a bed about 3 inches wide across the sheet about a quarter of the way up from the bottom. Arrange the apple mixture on this bed all the way across the sheet. Using parchment paper to lift and pull with, roll the sheets into a tight strudel.
**Note:
after rolling, make sure to crimp the ends so that filling does not come out the ends.
Brush the strudel with the remaining butter and sprinkle with the last of the cinnamon sugar. Bake or freeze immediately. Bake in a 325 degree oven for 20 minutes.
Remove from oven, let cool, chow down ... and ... YOU'LL BE BACK ... for a second helping of Arnold's Strudel. |
