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Receta Quince And Dried Cherry Strudel
by Global Cookbook

Quince And Dried Cherry Strudel
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Ingredientes

  • 1/3 c. dry tart cherries
  • 1/4 c. kirsch (cherry brandy)
  • 5 Tbsp. butter divided
  • 2 x quince peeled, diced
  • 1/4 c. brown sugar - (packed)
  • 1/3 c. diced pecans
  • 2 Tbsp. lemon juice
  • 5 sht fresh filo dough see * Note
  • 1 Tbsp. coarse (decorator's) sugar

Direcciones

  1. Note: It's a good idea to start with fresh filo dough: The frzn sheets can stick together and tear easily. Keep opened filo dough sheets covered with plastic wrap and a towel till you're ready to use them. If left uncovered they tend to dry out quickly, making the dough crack and hard to handle.
  2. Heat the oven to 400 degrees.
  3. Combine the cherries and kirsch in a small bowl; set aside to soften the cherries.
  4. Heat 2 Tbsp. of the butter in a large nonstick skillet over medium heat. Add in the quince and cook, stirring frequently, till it has softened slightly, about 10 min. Add in the brown sugar and continue to cook till the sugar has caramelized a bit, 3 to 4 min.
  5. Stir in the pecans, lemon juice and reserved cherries and kirsch. Cook till the kirsch has evaporated, another 2 to 3 min. Allow to come to room temperature. While the filling cools, heat the remaining butter.
  6. Thaw filo dough at room temperature about 10 min. 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 tsp. of butter.
  7. Spread the cooled filling proportionately 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 till golden, about 20 min. Let cold about 10 min then slice.
  8. This recipe yields 6 to 8 servings.