CRANBERRY APRICOT PECAN STRUDEL
Steps:
- In a large heavy skillet melt 2 tablespoons of the butter over moderately high heat until the foam subsides and in it sauté the apples, peeled and grated coarse, stirring, for 5 minutes. Stir in the cranberries and the sugar and cook the mixture over moderate heat, stirring, for 5 minutes, or until the cranberries burst. Stir in the apricots, the pecans, and the cinnamon and let the filling cool. The filling may be made 1 day in advance and kept covered and chilled.
- Preheat oven to 425°F. In a small saucepan melt the remaining 6 tablespoon butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with 2 teaspoons of the bread crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of phyllo on top.
- Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving in a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve strudel warm, cut into 1-inch slices with a serrated knife, with the ice cream.
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Ilham Shirzad
i-s83@aol.comThis recipe is a fail. The strudel was dry and tasteless. I would not recommend this recipe to anyone.
Mamunur Khan
k_m47@hotmail.comThis strudel was a huge disappointment. The filling was bland and the crust was tough. I definitely won't be making this again.
rina hossain
rina.hossain@gmail.comThe strudel was easy to make, but it didn't turn out as flaky as I would have liked. I think I might have rolled it out too thin.
Jnrzulu B20
jnrzulu@hotmail.frThis strudel was a little too sweet for my taste, but it was still very good. I might try reducing the amount of sugar next time.
Marie Bayou
marieb@gmail.comI followed the recipe exactly and the strudel turned out perfect! It was a big hit with my family and friends.
evangeline ego
eego29@gmail.comThis strudel is amazing! The filling is bursting with flavor and the crust is perfectly flaky. I will definitely be making this again.
sunday okon
okon-s6@yahoo.comJust made this strudel and it's delicious! The filling is sweet and tart, and the crust is flaky. I would definitely recommend this recipe.
Nazeer Shaaib
shaaib_nazeer@hotmail.frThis strudel was super easy to make and it turned out great! The filling was delicious and the crust was perfect. I will definitely be making this again.
Mohamed Taher Mohamed
m.mohamed95@gmail.comI made the cranberry apricot pecan strudel last night and it was a huge success! Everyone loved the flavors. I had one small issue rolling it up but otherwise it was very easy to make. I used a bundt pan instead of a loaf pan.
MNadeem Mnadeem
m-m@hotmail.comThis strudel was delicious! The filling was flavorful and the crust was flaky. I would definitely recommend this recipe.
Hawwa Zoya
zoya_hawwa@hotmail.frI've made this strudel twice now and it's always a crowd-pleaser. The filling is sweet and tart, and the pecans add a nice crunch. The strudel is also very easy to make, so it's perfect for a busy weeknight.
Catherine Hawkins
hawkins_catherine81@yahoo.comMy family loved this strudel! The combination of cranberries, apricots, and pecans was a hit. The strudel was also very easy to make. Will definitely be making this again!