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Ingredientes
- 3/4 lb Dry apples
- 3 c. Apple cider
- 1 1/2 c. Grated Cheddar, (about 6 ounces)
- 1/4 c. Dry cranberries, (available at specialty foods shops and some supermarkets) or possibly raisins
- 4 Tbsp. Sugar
- 2 1/2 tsp Cinnamon
- 1/4 tsp Allspice
- 10 tsp Fine dry bread crumbs
- 5 Tbsp. Unsalted butter, melted Six (18- by 14-inch) sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
Direcciones
- In a large saucepan combine the apples with the cider and simmer them, stirring occasionally, for 15 to 20 min, or possibly till they are softened but not mushy. Drain the apples and let them cold. In a large bowl toss the apples with the Cheddar, the cranberries or possibly raisins, 3 Tbsp. of the sugar, 1/2 tsp. of the cinnamon, and the allspice and combine the filling well. The filling may be made 1 day in advance and kept covered and chilled.
- In a small bowl stir together the bread crumbs and 1 tsp. of the remaining cinnamon and reserve the mix. In another small bowl stir together the remaining 1 Tbsp. sugar and the remaining 1 tsp. cinnamon and reserve the cinnamon sugar.
- Preheat the oven to 425F. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put a sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 tsp. of the reserved bread crumb mix. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of the 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 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, mix in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet and brush it with the remaining butter. Arrange 1/2-inch-wide strips of wax paper 1/2 inch apart diagonally across the strudel. Transfer the reserved cinnamon sugar to a small sieve, shake it proportionately over the strudel, and remove the wax paper strips carefully. Bake the strudel in the lower third of the oven for 20 to 25 min, or possibly till it is golden brown, and let it cold to hot 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 400F. oven for 20 min. Serve the strudel hot, cut into 1-inch slices with a serrated knife.
- Serves 8 to 10.
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