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Apple-Cherry Strudel with Cider Whipped Cream
Apple-Cherry Strudel with Cider Whipped Cream
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From: EatingWell Magazine, September/October 2015
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.
- By: Carolyn Malcoun EatingWell Food Features Editor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 12 ounces hard cider or regular cider
- ⅔ 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
- ⅓ cup plain dry breadcrumbs
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
- ¼ cup walnut oil or other nut oil
- 18 sheets phyllo dough (9-by-14-inch), thawed
- 1 cup whipping cream
Preparation
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Active
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Ready In
- 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 ½ 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 ¼ 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.
- Make Ahead Tip: 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.
- Serving size: 3-inch piece strudel & 2 Tbsp. whipped cream
- Per serving: 345 calories; 18 g fat(8 g sat); 2 g fiber; 42 g carbohydrates; 3 g protein; 45 mcg folate; 38 mg cholesterol; 20 g sugars; 8 g added sugars; 693 IU vitamin A; 3 mg vitamin C; 30 mg calcium; 1 mg iron; 216 mg sodium; 113 mg potassium
- Carbohydrate Servings: 3
- Exchanges: 1 starch, 1 fruit, ½ other carbohydrate, 1½ fat
