MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apple Pear Strudel With Dried Fruit & Almonds
 Categories: Fruits, Pastry, Desserts, Citrus
      Yield: 2 Strudels

MMMMM-------------------------FILLING--------------------------------
     1/2 lb Mixed dried fruit; raisins,
            - currants, chopped dried
            - figs, chopped dried
            - apricots, dried
            - cranberries (any or all)
   1 1/2 lb Apples; peeled, cored, in
            - 1/2" dice
       1 tb Fresh lemon juice
       2 tb Unsalted butter; to cook the
            - apples
     1/4 c  Brown sugar (50 g)
       1 ts Vanilla
       1 ts Cinnamon
     1/2 ts Nutmeg; freshly grated
     1/4 c  Almonds (30 g); slivered or
            - chopped
     3/4 lb Ripe but firm pears; peeled,
            - cored, cut in 1/2" dice

MMMMM-------------------------STRUDEL--------------------------------
       8    Sheets phyllo dough
     7/8 c  Almond flour (100 g);
            - divided
     1/2 oz Butter; melted, to brush
            - the phyllo

  Set the oven @ 375°F/190°C. Line 2 sheet pans with parchment.

  Place the dried fruit in a bowl and pour on hot or boiling water to
  cover. Let sit 5 minutes, and drain. Toss the apples with the lemon
  juice.

  Heat a large, heavy frying pan over high heat and add 2 tb butter.
  Wait until it becomes light brown and carefully add the apples and
  the sugar. Do not add the apples until the pan and the butter are
  hot enough, or they won't sear properly and retain their juice. But
  be careful when you add them so that the hot butter doesn't
  splatter. When the apples are brown on one side, add the vanilla,
  cinnamon, nutmeg, and almonds, flip the apples and continue to
  saute until golden brown, about 5 to 7 minutes. Stir in the pears
  and dried fruit, then scrape out onto one of the lined sheet pans
  and allow to cool completely. Divide into two equal portions
  (easiest to do this if you weigh it).

  Place 8 sheets of phyllo dough on your work surface. Cover with a
  dish towel and place another, damp dish towel on top of the first
  towel. Place a sheet of parchment on your work surface
  horizontally, with the long edge close to you. Lay a sheet of
  phyllo dough on the parchment. Brush lightly with butter and top
  with the next sheet. Continue to layer all eight sheets, brushing
  each one with butter before topping with the next one.

  Brush the top sheet of phyllo dough with butter. Sprinkle on half
  of the almond powder (50 g). With the other half, create a line 3"
  from the base of the dough, leaving a 2-1/2" margin on the sides.
  Top this line with one portion of the fruit mixture. Fold the
  bottom edge of the phyllo up over the filling, then fold the ends
  over and roll up like a burrito. Using the parchment paper to help
  you, lift the strudel and place it on the other parchment-lined
  baking sheet. Brush with butter and make 3 or 4 slits on the
  diagonal along the length of the strudel. Repeat with the other
  sheets of phyllo to make a second strudel. If you are freezing one
  of them, double-wrap tightly in plastic.

  Place the strudel in the oven and bake 20 minutes. Remove from the
  oven, brush again with butter, rotate the pan and return to the
  oven. Continue to bake for another 20 to 25 minutes, or until
  golden brown. Remove from the heat and allow to cool for at least
  15 minutes.

  Serve warm or room temperature.

  ADVANCE PREPARATION: The fruit filling will keep for a couple of
  days in the refrigerator. The strudel can be baked a few hours
  before serving it. Recrisp in a medium oven for 10 minutes. It can
  also be frozen before baking, double-wrapped in plastic. Transfer
  directly from the freezer to the oven and add 10 minutes to the
  baking time.

  Recipe by Martha Rose Shulman

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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