BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

STRUDEL, DATE WALNUT & APPLE

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Sometimes we make this without the apple butter altogether. It turns out like a baklava in strudel form. Good both ways.

Ingredients:

  • 4-6 tablespoons unsalted butter, room temperature

  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 3/4-1 cup of chunky apple butter, plain, nothing added
  • ¼ cup dates, dried, chopped
  • ¼ cup prunes, dried, chopped
  • 1/2 - 1 cup walnuts, medium chop
  • 1/8-1/4 teaspoon salt
  • 7 strudel leaves
  • Melted butter for between layers

    Sugar mixture for between layers: 1/4 cup sugar; 2 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1/8 teaspoon ground nutmeg

Method:

Soak prunes & dates before chopping in warm water or warm apple juice for 10 minutes; drain well, and blot dry before using.
Combine filling ingredients in mixer bowl;  mix with paddle until combined and smooth; refrigerate until firm. 

To form strudel: Lay out strudel leaves and butter each layer, sprinkle with sugar mixture between layers as you go repeating till all 7 layers are ready. Add apple-date mixture on long side of dough, about 3 inches from long side actural edge of filo dough. Roll into a long cylinder without tearing dough. Brush outside with butter and sprinkle with sugar. 

Bake at 350º F until tender and crust is browned, approximately 20-25 minutes. Cool on rack. Slice when cool with serrated knife into generous 1 inch portions. (It is very rich and small portions are all that is needed). Serve with apple soup, apple sorbet and a dried apple chip as we did in March Dinner Show 2013.

 






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