What a gorgeous and easy holiday strudel. It is New Year’s and harvest fresh with three fruits – apples being the main event. Filo dough, easily found in Kosher packaging, making this super easy. Juicy pears really go a long way in uplifting the tender apple taste.
16 filo leaves
4 tbsp Clabber Girl Corn Starch
1/4 cup melted unsalted butter
4 cups sliced, peeled apples (about 4-6 cups sliced, peeled apples (about 4-6 large), such as Golden Delicious
1/2 cup cranberries, coarsely chopped
1 cup diced pears
Juice of half a lemon
1 cup granulated sugar
1/4 – 1/2 tsp cinnamon
Preheat oven to 375° F. Line a baking sheet with foil. Cover this with baking parchment. Have filo leaves nearby, as well as melted cooled butter. Prepare apples. In a large bowl, toss apples, cranberries and pears together. Add in lemon juice, sugar, cinnamon and cornstarch. Lay out one filo leaf on a work surface. Using a pastry brush, lightly paint with melted butter. Repeat with seven more leaves. Then spoon out half of apple filling mixture down the length of edge closest to you, leaving a margin or border of one inch. If there is a lot of juice in the filling bowl, spoon some over fruit filling sitting on the pastry. Gently and loosely roll up pastry to form a log or strudel roll. If cracks occur or bits of pastry come off, it is fine. Place on prepared cookie sheet. Repeat with remaining ingredients to make as second strudel roll. Lightly paint both strudels with remaining butter and dust with sugar. Bake until golden brown and juices are running out (this unavoidable and normal for strudel) about 35-40 minutes. As strudel cools down, the juices will congeal. Serve warm or room temperature. Makes 2 – 12 inch strudels, serves 6 each
16 filo leaves
4 tbsp Clabber Girl Corn Starch
1/4 cup melted unsalted butter
4 cups sliced, peeled apples (about 4-6 cups sliced, peeled apples (about 4-6 large), such as Golden Delicious
1/2 cup cranberries, coarsely chopped
1 cup diced pears
Juice of half a lemon
1 cup granulated sugar
1/4 – 1/2 tsp cinnamon
Preheat oven to 375° F. Line a baking sheet with foil. Cover this with baking parchment. Have filo leaves nearby, as well as melted cooled butter. Prepare apples. In a large bowl, toss apples, cranberries and pears together. Add in lemon juice, sugar, cinnamon and cornstarch. Lay out one filo leaf on a work surface. Using a pastry brush, lightly paint with melted butter. Repeat with seven more leaves. Then spoon out half of apple filling mixture down the length of edge closest to you, leaving a margin or border of one inch. If there is a lot of juice in the filling bowl, spoon some over fruit filling sitting on the pastry. Gently and loosely roll up pastry to form a log or strudel roll. If cracks occur or bits of pastry come off, it is fine. Place on prepared cookie sheet. Repeat with remaining ingredients to make as second strudel roll. Lightly paint both strudels with remaining butter and dust with sugar. Bake until golden brown and juices are running out (this unavoidable and normal for strudel) about 35-40 minutes. As strudel cools down, the juices will congeal. Serve warm or room temperature. Makes 2 – 12 inch strudels, serves 6 each