MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Pear Strudel w/Dried Fruit & Almonds
Categories: Fruits, Pastry, Desserts, Citrus
Yield: 16 servings

MMMMM-------------------------FILLING--------------------------------
1/2 lb Mixed dried fruit; raisins,
- currants, chopped dried
- figs, chopped dried
- apricots, dried
- cranberries (any or all)
1 1/2 lb Apples; peeled, cored. in
- 1/2" dice
1 tb Fresh lemon juice
2 tb Unsalted butter to cook the
- apples
1/4 c (50 g) brown sugar
1 ts Vanilla
1 ts Cinnamon
1/2 ts Freshly grated nutmeg
1/4 c (30 g) chopped or slivered
- almonds
3/4 lb Ripe but firm pears; peeled
- cored, cut in 1/2" dice

MMMMM-------------------------STRUDEL--------------------------------
8 Sheets phyllo dough
7/8 c (100 gg) almond flour;
- divided
1/2 oz Butter; melted, to brush
- the phyllo

Set the oven @ 375oF/190oC. Line 2 sheet pans with
parchment.

Place the dried fruit in a bowl and pour on hot or
boiling water to cover. Let sit 5 minutes, and drain.
Toss the apples with the lemon juice.

Heat a large, heavy frying pan over high heat and add 2
tablespoons butter. Wait until it becomes light brown
and carefully add the apples and the sugar. Do not add
the apples until the pan and the butter are hot enough,
or they won't sear properly and retain their juice. But
be careful when you add them so that the hot butter
doesn't splatter. When the apples are brown on one side,
add the vanilla, cinnamon, nutmeg and almonds, flip the
apples and continue to saute until golden brown, about 5
to 7 minutes. Stir in the pears and dried fruit, then
scrape out onto one of the lined sheet pans and allow to
cool completely. Divide into two equal portions (easiest
to do this if you weigh it).

Place 8 sheets of phyllo dough on your work surface.
Cover with a dish towel and place another, damp dish
towel on top of the first towel. Place a sheet of
parchment on your work surface horizontally, with the
long edge close to you. Lay a sheet of phyllo dough on
the parchment. Brush lightly with butter and top with
the next sheet. Continue to layer all eight sheets,
brushing each one with butter before topping with the
next one.

Brush the top sheet of phyllo dough with butter.
Sprinkle on half of the almond powder (50 grams). With
the other half, create a line 3 inches from the base of
the dough, leaving a 2 1/2" margin on the sides. Top
this line with one portion of the fruit mixture. Fold
the bottom edge of the phyllo up over the filling, then
fold the ends over and roll up like a burrito. Using the
parchment paper to help you, lift the strudel and place
it on the other parchment-lined baking sheet. Brush with
butter and make 3 or 4 slits on the diagonal along the
length of the strudel. Repeat with the other sheets of
phyllo to make a second strudel. If you are freezing one
of them, double-wrap tightly in plastic.

Place the strudel in the oven and bake 20 minutes.
Remove from the oven, brush again with butter, rotate
the pan and return to the oven. Continue to bake for
another 20 to 25 minutes, or until golden brown. Remove
from the heat and allow to cool for at least 15 minutes.

Serve warm or room temperature.

ADVANCE PREPARATION: The fruit filling will keep for a
couple of days in the refrigerator. The strudel can be
baked a few hours before serving it. Recrisp in a medium
oven for 10 minutes. It can also be frozen before
baking, double-wrapped in plastic. Transfer directly
from the freezer to the oven and add 10 minutes to the
baking time.

By: Martha Rose Shulman

Yield: 2 strudels, each serving 8

RECIPE FROM: https://cooking.nytimes.com

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... And I put OXO cubes in my gravy too.
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