AllenOK
Executive Chef
The past several days, I've been looking for recipes to use some dried cherries that I have. Here's one of the ones I found. It sounds good.
Apple and Dried Cherry Strudel
Traditional strudel dough is rolled and stretched paper-thin by hand. To save time, use frozen phyllo dough, which is completely prepared and easy to use. Thaw phyllo overnight in your refrigerator for best results when making strudel.
½ c dried tart red cherries
½ c packed brown sugar
2 T all-purpose flour
½ t ground cinnamon
3 c thinly sliced peeled cooking apples, ~ 1#
10 to 12 sheets frozen phyllo dough, ~ 18 x 12” rectangles, thawed
1/3 c butter, melted
1 T granulated sugar
Pour enough boiling water over dried cherries to cover; let stand 20 minutes. Drain cherries.
In a large mixing bowl combine brown sugar, flour and cinnamon. Add apples and dried cherries; toss gently to mix. Set cherry mixture aside.
To assemble, cover a large surface with a floured bed sheet; unfold phyllo dough. Stack 2 layers of phyllo on the floured bed sheet, brushing between layers with some melted butter. Arrange another stack of 2 layers on the bed sheet, brushing between and overlapping stacks slightly. Add 3 - 4 more stacks, brushing and overlapping, forming a rectangle about 40 x 18” (stagger stacks so all seams are not down the middle). If necessary, trim to a 40 x 18” rectangle. Brush with melted butter.
Beginning 4” from one short side of the dough, spoon filling in a 4” wide band across the dough. Using the bed sheet underneath as a guide, gently lift the 4” piece of dough and lay it over the filling. Slowly and evenly lift the bed sheet and roll up the dough and filling, jellyroll style, into a tight roll. If necessary, cut excess dough from ends to within 1” of filling. Brush top with remaining butter; sprinkle with granulated sugar. Fold ends under to seal. Carefully transfer strudel roll to a lightly greased 17 x 14” baking sheet. Bake in a preheated 350°F oven for 35 - 40 minutes, or till golden. Carefully remove strudel from pan. Cool on a rack.
Apple and Dried Cherry Strudel
Traditional strudel dough is rolled and stretched paper-thin by hand. To save time, use frozen phyllo dough, which is completely prepared and easy to use. Thaw phyllo overnight in your refrigerator for best results when making strudel.
½ c dried tart red cherries
½ c packed brown sugar
2 T all-purpose flour
½ t ground cinnamon
3 c thinly sliced peeled cooking apples, ~ 1#
10 to 12 sheets frozen phyllo dough, ~ 18 x 12” rectangles, thawed
1/3 c butter, melted
1 T granulated sugar
Pour enough boiling water over dried cherries to cover; let stand 20 minutes. Drain cherries.
In a large mixing bowl combine brown sugar, flour and cinnamon. Add apples and dried cherries; toss gently to mix. Set cherry mixture aside.
To assemble, cover a large surface with a floured bed sheet; unfold phyllo dough. Stack 2 layers of phyllo on the floured bed sheet, brushing between layers with some melted butter. Arrange another stack of 2 layers on the bed sheet, brushing between and overlapping stacks slightly. Add 3 - 4 more stacks, brushing and overlapping, forming a rectangle about 40 x 18” (stagger stacks so all seams are not down the middle). If necessary, trim to a 40 x 18” rectangle. Brush with melted butter.
Beginning 4” from one short side of the dough, spoon filling in a 4” wide band across the dough. Using the bed sheet underneath as a guide, gently lift the 4” piece of dough and lay it over the filling. Slowly and evenly lift the bed sheet and roll up the dough and filling, jellyroll style, into a tight roll. If necessary, cut excess dough from ends to within 1” of filling. Brush top with remaining butter; sprinkle with granulated sugar. Fold ends under to seal. Carefully transfer strudel roll to a lightly greased 17 x 14” baking sheet. Bake in a preheated 350°F oven for 35 - 40 minutes, or till golden. Carefully remove strudel from pan. Cool on a rack.
