Apple-Cherry Strudel with Cider Whipped Cream
Yield: 12 servings
Serving Size: 3-inch piece strudel & 2 Tbsp. whipped cream
Active Time: 50 minutes
Active Time (mins): 50
Total Time: 1 1/2 hours
To Make Ahead: Prepare through Step 4, wrap in plastic and then tightly in foil; freeze for up to 6 months. Freeze the reserved cider separately, if desired, for Step 6. To bake strudel: Unwrap, place (unthawed) on a parchment-lined baking sheet and brush with melted butter or oil. Bake at 375°F until crisp, 40 to 50 minutes.
Strudel may look fussy and complicated, but the multiple layers of phyllo actually make this dessert very forgiving and earn you baking-genius points. Plus, this recipe makes three strudel, so you can eat one now and freeze the other two for a quick, impressive dessert.
- 12 ounces hard cider or regular cider
- 2/3 cup dried cherries
- 2 pounds tart baking apples, such as Calville Blanc or Granny Smith, peeled and thinly sliced (8 cups)
- 7 tablespoons turbinado sugar, divided
- 1/3 cup plain dry breadcrumbs
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1/4 cup walnut oil or other nut oil
- 18 sheets phyllo dough (9-by-14-inch), thawed
- 1 cup whipping cream
- Position rack in lower third of oven; preheat to 450°F. Line a large baking sheet with parchment paper.
- Combine cider and cherries in a small saucepan. Bring to a boil over high heat. Remove from heat and let cool.
- Mix apples, 6 tablespoons sugar, breadcrumbs, lemon juice, cinnamon and salt in a large bowl. Drain the cherries, reserving the cider. Stir the cherries into the apple mixture.
- Combine butter and oil. Cut a piece of parchment paper a bit larger than a sheet of phyllo and place on a clean work surface. You are going to make 3 strudels, using 6 sheets of phyllo for each. Place one sheet of phyllo on the parchment with a long side facing you. Brush with a little of the butter mixture. Repeat, stacking 6 layers total, brushing each with some of the butter mixture. Place one-third of the filling (about 3 cups) in a long wide strip about 1/2 inch from the bottom of the phyllo, leaving about 1 inch on both short sides. Fold the short ends over the filling, then loosely roll up from the bottom. Place seam-side down on the prepared baking sheet. Make 2 more strudels the same way, placing them all on the baking sheet. Cut 3 slits into the tops.
- Bake the strudels until golden brown, 15 to 17 minutes. Cool on the pan on a wire rack to room temperature.
- To prepare cider whipped cream: Boil the reserved cider in a small saucepan over high heat until reduced to about 1/4 cup, 10 to 12 minutes (watch carefully at the end so the syrup doesn’t burn). Transfer to a medium bowl and let cool for 15 minutes. Add cream and the remaining 1 tablespoon sugar and beat with an electric mixer until soft peaks form.
- Cut each strudel into 4 pieces. Serve with the cider whipped cream.
Per serving: 345 calories; 18 g fat (8 g sat, 5 g mono); 38 mg cholesterol; 42 g carbohydrate; 8 g added sugars; 20 g total sugars; 3 g protein; 2 g fiber; 216 mg sodium; 113 mg potassium.
© Meredith Corporation. All rights reserved. Used with permission.
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