Apple Strudel
Ingredients:
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1/2 cup (125 mL) raisins
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1/4 cup (50 mL) Amaretto or orange juice
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3-4 (3-4 ) apples, peeled and cored, sliced 1/2 inch (2 cm)
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2 tsp (10 mL) cinnamon
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1/2 tsp (2 mL) nutmeg
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1/2 cup (125 mL) pecans, toasted
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1/2 cup (125 mL) maple syrup
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1/4 cup (50 mL) brown sugar
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3 tbsp (45 mL) cornstarch
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8 (8 ) phyllo pastry, thawed
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1/4 cup (50 mL) Canola Oil
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1/4 cup (50 mL) confectioner's sugar
Preparation:
Preheat oven to 350°F ( 180°C).
In a small bowl, combine raisins and liqueur and let sit for 10 minutes. Place apple slices in medium bowl and combine them with cinnamon, nutmeg, raisins and pecans. In a small saucepan, combine maple syrup, brown sugar, and cornstarch. Cook over medium-high heat until boiling, stirring constantly for 1 1/2 minutes. Pour syrup mixture over apple mixture. Set aside.
Remove phyllo dough from package and place on dry surface. Quickly cover with damp towel. Place one sheet of phyllo pastry on a separate dry surface and brush with canola oil. Place another phyllo sheet on top and repeat until there are eight layers. Place apple mixture about 10 cm (4 inches) across pastry, leaving about 5 cm (2 inches) space from edges on short side of pastry. Fold in sides and roll with seam facing down. Place on a baking sheet lightly coated with canola oil. Bake for approximately 35 minutes or until deep golden brown. Dust with confectioners sugar and serve.
Beverage suggestion: Floc de Gasgogne
Courtesy of Manitoba Canola Growers
www.mcgacanola.org
Great Tastes of Manitoba, Series 2004/2005, Show #7.