Connecticut Apple, Butternut Squash, and Dried Cranberry Strudel - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Connecticut Apple, Butternut Squash, and Dried Cranberry Strudel

(Published Monday, Oct. 17, 2016)

This recipe serves four.

Ingredients:

 

  • 2 Cups Apples- golden delicious, braeburn, empire: peeled, cored, diced ½ inch
  • ¼ Cup Sugar
  • 1 Tbsp. Butter
  • ½ tsp. Ground Cinnamon
  • 1/8 tsp. Ground Nutmeg
  • ½ tsp. Pure Vanilla Extract
  • ½ Cup Dried Cranberries
  • ¾ Cup Diced, Steamed Butternut Squash Cubes- ½” pieces
  • 4 Each Phyllo Dough Sheets-available in the freezer section of market
  • ½ Cup Melted Butter
  • 1 Tbsp. Sugar in the Raw

 

 

Instructions:

 

  • To prepare filling, heat a saute pan on medium high heat. Add apples, sugar and butter.
  • Cook stirring until apples become tender and the sugar has become medium golden in color. Stir in the cinnamon, nutmeg, vanilla ,dried cranberries, and butternut squash.
  • Lay the filling out on a baking sheet in a thin layer to cool. Reserve to fill strudels.
  • Lay one sheet of thawed phyllo dough onto work surface with the 16-inch side closest to you and the 12-inch away from you.
  • Keep the other sheets of dough covered with a double thick sheet of plastic wrap to prevent from drying out. Brush a thin coating of melted butter over the left half of the dough. Fold the unbuttered half over onto the buttered half to make an 8-inch wide x 12-inch deep strip.
  • Turn this rectangle 90 degrees to have a 12-inch wide by 8-inch deep piece.
  • Butter the left half of the surface again, and fold the unbuttered half over onto the buttered half to make a 6-inch wide x 8-inch deep piece of dough. Lightly brush melted butter onto this sheet.
  • Spoon one quarter of the filling onto the first quarter of the dough, shaping into a cylinder onto the dough. Leave a 1-inch border on each end with no filling to roll the sides in.
  • Gently roll up dough around filling tucking sides in, and roll into a moderately tight cylinder. Place seam side down onto cookie sheet, brush top lightly with more melted butter, gently score the strudel through the first layer or two of dough with a serrated knife to make slicing at presentation easier.
  • Sprinkle the top of the strudel with the sugar in the raw. Repeat with three other sheets of dough.
  • Place on a baking sheet with a rack Bake in a preheated 400-degree Fahrenheit oven for about 15 minutes or until strudel is evenly golden brown and crisp. Serve with ice cream, whipped cream. Enjoy!

 

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