Quince And Dried Cherry Strudel Recipe - Cooking Index
Quince And Dried Cherry Strudel Recipe - Cooking Index
| 1/3 cup | 20g / 0.7oz | Dried tart cherries |
| 1/4 cup | 15g / 0.5oz | Kirsch (cherry brandy) |
| 5 tablespoons | 75ml | Butter - divided |
| 2 | Quince - peeled, diced | |
| 1/4 cup | 40g / 1.4oz | Brown sugar - (packed) |
| 1/3 cup | 48g / 1.7oz | Diced pecans |
| 2 tablespoons | 30ml | Lemon juice |
| 5 | Sheets fresh filo dough - see * Note | |
| 1 tablespoon | 15ml | Coarse (decorator's) sugar |
* Note: It's a good idea to start with fresh filo dough: The frozen sheets can stick together and tear easily. Keep opened filo dough sheets covered with plastic wrap and a towel until you're ready to use them. If left uncovered they tend to dry out quickly, making the dough crack and hard to handle.
Heat the oven to 400 degrees.
Combine the cherries and kirsch in a small bowl; set aside to soften the cherries.
Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. Add the quince and cook, stirring frequently, until it has softened slightly, about 10 minutes. Add the brown sugar and continue to cook until the sugar has caramelized a bit, 3 to 4 minutes.
Stir in the pecans, lemon juice and reserved cherries and kirsch. Cook until the kirsch has evaporated, another 2 to 3 minutes. Allow to come to room temperature. While the filling cools, melt the remaining butter.
Thaw filo dough at room temperature about 10 minutes. Place 1 sheet of the filo on a work surface and brush with some of the butter. Repeat with the remaining sheets, layering one over another, reserving about 2 teaspoons of butter.
Spread the cooled filling evenly over the filo and roll up the strudel from the short side of the filo. Place the strudel on a baking sheet and brush with the remaining butter, then sprinkle with the coarse sugar. Bake until golden brown, about 20 minutes. Let cool about 10 minutes then slice.
This recipe yields 6 to 8 servings.
Each of 8 servings: 219 calories; 127 mg. sodium; 19 mg. cholesterol; 11 grams fat; 5 grams saturated fat; 29 grams carbohydrates; 2 grams protein; 1.19 grams fiber.
Source:
The Los Angeles Times, 01-08-2003
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