Food Network: Apple Strudel with Fresh Berry Sauce

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Apple Strudel with Fresh Berry Sauce
Recipe courtesy Paul Ramsey, Frances Towner Giedt and Bonnie Sanders Polin, Ph.D, The Joslin Diabetes Great Chefs Cook Healthy Cookbook, Simon and Schuster, 2002

Ingredients
4 medium Granny Smith apples, peeled, cored, quartered, and thinly
sliced
1/4 cup golden raisins
2 tablespoons light brown sugar
1 1/4 teaspoons ground cinnamon
1/8 teaspoons ground nutmeg
3 phyllo sheets
1 tablespoon clarified butter
1/3 cup fresh Berry Sauce, recipe follows
1 tablespoon confectioners' sugar, optional

Instructions
Preheat the oven to 375 degrees F.

Combine the apples, raisins, brown sugar, cinnamon, and nutmeg in a baking dish. Bake until the

fruit is tender, about 15 to 20 minutes. Remove from the oven and allow the mixture to cool.
Increase the oven temperature to 450 degrees F.

Lay the 3 sheets of phyllo in a stack on a large nonstick baking sheet. Mound the fruit mixture in a
row running along 1 of the short sides of the phyllo, leaving about 1 1/2 inches empty around the
apples on the sides. Fold the close short side over the apples and fold in the long sides. Roll the
phyllo and filling over onto itself to form a strudel roll. Place the roll seam side on the baking
sheet. Brush the top of the strudel with the butter. Score the strudel with a sharp knife to mark
the 6 portions.

Bake to a golden brown, about 10 to 15 minutes. Allow to cool for 10 minutes, then cut into
portions. Decorate 6 dessert plates with the berry sauce and top with the pieces of strudel. Dust
with a sifting of the confectioners' sugar, if using, and serve.

Fresh Berry Sauce:
1/2 cup fresh berries (raspberries, blueberries or sliced strawberries)
1 tablespoon honey

2 teaspoons Kirschwasser (cherry brandy, optional)
2 tablespoons white wine

Combine all the ingredients in a blender. Puree until smooth. Push
through a fine sieve to remove the seeds. Use as directed.