Michele Browns Apple & Pineapple Strudel with Sour Cherries

Discussion in 'Recipes' started by m brown, Feb 17, 2010.

  1. m brown

    m brown

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    Professional Pastry Chef
    Pastry Shell:
    16 sheets phyllo dough
    ½ cup unsalted butter (melted)


    Pastry Filling:
    3 granny smith apples, peeled, cored and cubed (1/3 X 1/3 X 1/3 inch)
    2 Tablespoons unsalted butter
    ¼ fresh pineapple peeled, cored and cubed (1/3 X 1/3 X 1/3 inch)
    ½ cup butter
    ½ cup dried sour cherries

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    Pre heat oven to 375f


    For the filling:


    Heat a sauté pan and melt the butter.
    Once the butter is melted, add the apples and pineapples and caramelize them. When the apples and pineapples are lightly browned, add the cherries, and remove from heat.
    For the strudel:


    Lay a full sheet of phyllo dough out on a cutting board.
    Lightly Brush melted butter on the phyllo dough, and fold the phyllo in half length wise.
    Brush the phyllo again with butter.
    Repeat steps 1-3 to create a second sheet of phyllo dough.
    Place the second sheet of phyllo on top of the first sheet of phyllo, so you have four layers of dough.
    Spoon about one cup of filling on the long portion of dough, and tightly roll the dough. Crimp the sides of the phyllo to seal in the filling.
    Place this on sheet pan covered with parchment paper.
    Brush the top of the strudel with a little of the melted butter, and bake for 15 min. or until golden brown.
    Serve this with you favorite ice cream, and some caramel sauce.