It’s Cranberry and Walnut Strudel Too

The fall apple harvest inspired me to create these flaky, golden strudels with tart McIntoshes. Peeled, sliced apples with dried cranberries, toasted walnuts, sugar and orange zest were seasoned with cardamom and cinnamon, both assertive spices. Buttered filo sheets were spread with this fruit stuffing, then rolled up and baked.

The hot strudels are delicious sprinkled with powdered sugar, garnished with scoops of vanilla ice cream and drizzled with warm cider syrup. The strudels can be prepared ahead and need only a short baking time before serving.

Rosbottom is the author of “American Favorites” (Chapters Publishing, 1996).

APPLE AND CRANBERRY STRUDELS WITH WARM CIDER SYRUP

1/2 cup dried cranberries

5 to 6 tart apples (such as McIntoshes or Granny Smiths)

1/2 cup sugar

1 teaspoon cardamom

1/4 teaspoon cinnamon

6 teaspoons grated orange zest

3/4 cup coarsely chopped toasted walnuts

6 (18x14-inch) filo sheets

4 to 6 tablespoons butter, melted

1/4 cup plain dry bread crumbs

3 cups apple cider

1 pint vanilla ice cream or frozen yogurt

Powdered sugar

Mint sprigs, optional

Soak cranberries in 1 cup hot water to soften, 10 minutes. Drain well, pat dry and set aside.

Peel, core and halve apples lengthwise. Cut halves into wedges 1/4 inch thick. There should be 4 cups. Place apples and cranberries in large bowl.

Combine sugar, cardamom and cinnamon in small bowl. Toss with apples and cranberries. Stir in 4 teaspoons orange zest and walnuts.

Place 1 filo sheet on kitchen towel on work surface, with short end facing you. (Cover remaining sheets with lightly dampened kitchen towel to prevent their drying out.) Brush sheet generously with melted butter. Sprinkle with 1 tablespoon bread crumbs. Repeat process with second sheet, then place third sheet on top. Butter this sheet, but do not sprinkle with bread crumbs.

Place half of apple mixture, using slotted spoon, on end of filo sheet nearest you and spread filling horizontally to form 3-inch-wide strip going almost to edges. Fold 2 long sides of dough over about 1 inch to enclose some of filling. Starting at filling end roll dough into log shape, using kitchen towel as aid to help turn strudel over.

Place strudel on baking sheet lined with foil. Brush strudel with melted butter. Repeat to make second strudel. (Strudels can be made 1 day ahead. Cover with lightly dampened kitchen towel, then with plastic wrap and refrigerate.)

Bake at 375 degrees until strudels are crisp and rich golden brown, 18 to 20 minutes. Cool 10 minutes.

Bring cider to boil in medium, heavy skillet over high heat. Boil rapidly until reduced to 3/4 cup. (Cider will be slightly thickened and more intense in flavor.) Set aside.

Cut each strudel into 4 diagonal slices. Place on individual serving plates with scoop of ice cream. Sift powdered sugar over each serving. Top with 1 tablespoon cider syrup and sprinkle with remaining 2 teaspoons orange zest. Garnish each with 1 mint sprig.

8 servings. Each serving:

432 calories; 117 mg sodium; 30 mg cholesterol; 17 grams fat; 59 grams carbohydrates; 5 grams protein; 1.83 grams fiber.