/ Apple Strudel
Aug 25, 2015
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August 25, 2015
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Baby / Wedding Shower
Cinco de mayo
3rd Annual Plugrá Magnifique Recipe Contest
Because the right Apple Strudel depends on the right butter.
Granny Smith apples, peeled, cored, thinly sliced
crystallized ginger, finely minced
phyllo sheets, thawed
Plugrá® European-Style Butter, unsalted, melted
pecans, toasted, finely chopped
premium pralines and cream ice cream
pecans, toasted, chopped
Preheat oven to 375°F.
Place cranberries in a small shallow bowl. Pour warm Calvados over the berries and set aside.
Place apple slices in a large bowl. Squeeze lemon juice over apples and toss.
Sprinkle apples with ginger, sugar and cinnamon. Toss to blend.
On a work surface lined with a large damp towel, lay out one phyllo sheet; brush lightly with melted Butter and sprinkle with sugar.
Top with another sheet of phyllo dough; brush with butter and sprinkle with pecans.
Repeat layering with remaining phyllo.
Arrange apple slices over the bottom one third of the phyllo and to within 2 inches of the edge. Sprinkle the apple slices with the plumped cranberries.
Tuck sides of the strudel in. From the filled bottom edge, roll phyllo jellyroll style.
Place seam-side down on a baking sheet.
Cut 3 diagonal slits on the top of the strudel and brush top with remaining butter.
Bake for 20 to 30 minutes until golden brown.
Cool on a wire rack for 5 to 10 minutes.
Slice and serve on dessert plates with a scoop of ice cream and topped with Creamy Calvados Butter Sauce. Sprinkle with toasted pecans.