Do-Ahead Harvest Fruit Strudel
Active Time: 1 hour 25 minutes • Total Time: 2 hours plus chilling • Serves: 8
1-1/2 pounds apples such as Golden Delicious, Jonagold and/or Cortland (about 4 large)
1-1/2 pounds fresh ripe pears such as Bartlett and/or Bosc (about 4 large)
1/3 cup plus 6 tablespoons Schnucks granulated sugar, divided
1/3 cup Schnucks dried cranberries
6-1/2 tablespoons Schnucks unsalted butter, divided
1/4 cup walnuts
2 tablespoons Schnucks plain dried breadcrumbs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 (14 x 9-inch) sheets frozen (thawed) phyllo dough
1-1/2 cups Schnucks whipping cream
3 tablespoons apple brandy (optional)
1. Peel and core apples and pears and cut into 1/2-inch pieces. In nonstick 12-inch skillet, add apples, pears, 1/3 cup sugar, cranberries and 1-1/2 tablespoons butter. Cook, uncovered, over medium-high heat 20 minutes, stirring occasionally. Reduce heat to medium and cook 5 to 10 minutes longer or until any liquid evaporates and fruit begins to brown, stirring frequently. Cool filling in refrigerator at least 1 hour.
2. Meanwhile, in food processor with knife blade attached, process walnuts, breadcrumbs, cinnamon, nutmeg and 3 tablespoons sugar until walnuts are finely ground.
3. In small microwave-safe bowl, heat remaining 5 tablespoons butter in microwave oven on high 1 to 1-1/2 minutes or until butter melts. Cut two 18-inch-long sheets waxed paper; overlap 2 long sides by about 2 inches. Place 1 sheet phyllo in center of waxed paper. Brush with some melted butter, then sprinkle with 1 rounded tablespoon walnut mixture. Working quickly, continue layering phyllo with butter and walnut mixture. You should have about 1 tablespoon butter left.
4. Starting at long side of phyllo closest to you, spoon filling to cover about one-third of phyllo rectangle, leaving 3/4-inch border around edges. From fruit filling side, using waxed paper to help lift phyllo, roll phyllo jelly-roll fashion making sure fruit is enclosed.
5. Place roll, seam side down, on large cookie sheet. Brush with remaining butter. If not baking right away, cover with plastic wrap and refrigerate until ready to bake. Preheat oven to 375°F. Bake strudel 35 to 40 minutes or until phyllo is lightly browned. Cool strudel on cookie sheet 15 minutes.
6. Meanwhile, in large bowl, with mixer at medium speed, beat cream until soft peaks form. Add remaining 3 tablespoons sugar and brandy, if using, and beat just until stiff peaks form. Cut strudel diagonally into 8 slices; serve with whipped cream.
Each serving: about 473 calories, 30 g total fat (17 g saturated),
86 mg cholesterol, 128 mg sodium, 42 g carbohydrate,
4 g fiber, 4 g protein
Strudel can be assembled up to 6 hours before baking. Prepare apple and pear mixture as directed in step 1 up to 1 week ahead; cover and refrigerate until ready to assemble strudel. Prepare walnut mixture as directed in step 2 up to 1 week ahead. Transfer mixture to zip-tight plastic bag and store at room temperature. Whipped cream can be prepared up to 4 hours in advance.