AUTUMN APPLE STRUDEL

Autumn Apple Strudel image

Categories Dessert Bake Prune Apple Cherry Brandy White Wine Fall Hazelnut Anise Phyllo/Puff Pastry Dough Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 23

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Ingredients

Sauce
1 cup apple juice
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon brandy
1/2 teaspoon vanilla extract
Filling
1 cup plus 2 tablespoons apple juice
1/2 cup dry white wine
3 whole star anise*
1 cinnamon stick
1 vanilla bean, split lengthwise
1/3 cup (packed) dried Bing cherries
1/3 cup (packed) pitted prunes, halved
1 1/4 pounds Braeburn apples, peeled, cored, cut into 1/2-inch cubes
1/3 cup (packed) golden brown sugar
1 1/2 tablespoons cornstarch
Strudel
2/3 cup hazelnuts, toasted, husked
1/2 cup graham cracker crumbs
3 tablespoons sugar
9 17x12-inch sheets fresh phyllo pastry or frozen, thawed
1/2 cup unsalted butter, melted
Vanilla ice cream

Steps:

For sauce:
Boil juice in small saucepan until reduced to 1/2 cup, about 6 minutes. Remove from heat. Add chocolate and let stand 1 minute; whisk until melted and smooth. Stir in brandy and vanilla. (Sauce can be prepared 4 days ahead. Cover and chill. Rewarm before serving.)
For filling:
Combine 1 cup juice, wine, star anise, and cinnamon in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let stand 10 minutes. Add cherries and prunes. Cover and simmer until fruit is plump, about 5 minutes. Discard star anise, cinnamon, and vanilla bean. Mix in apples and sugar; simmer until apples are tender but hold shape and liquid is reduced to 3 tablespoons, stirring occasionally, about 45 minutes.
Mix cornstarch and 2 tablespoons apple juice. Add to filling; stir over medium-high heat until filling thickens and boils, about 3 minutes. (Can be made 3 days ahead. Cool slightly, cover, and chill.)
For strudel:
Preheat oven to 375°F. Lightly butter heavy large baking sheet. Blend first 3 ingredients in processor until nuts are finely ground.
Place dry kitchen towel on work surface. Place 1 phyllo sheet on towel (cover remaining phyllo with plastic wrap and damp towel). Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Sprinkle with scant 3 tablespoons nut mixture. Continue with 6 more phyllo sheets, brushing each with butter and sprinkling with scant 3 tablespoons nut mixture. Top with remaining phyllo sheet. Brush with butter. Spoon filling atop phyllo stack in 12x3-inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. Fold short edges over filling. Using towel as aid and beginning at edge close to filling, roll up strudel jelly-roll style. Place strudel, seam side down, on prepared baking sheet. Brush strudel with butter. (Can be made 4 hours ahead. Chill.)
Bake strudel uncovered until golden, about 45 minutes. Let cool at least 30 minutes. Cut warm or room-temperature strudel into slices; place on plates. Serve with ice cream and warm chocolate sauce.
*Brown star-shaped seedpods sold at Asian markets and specialty foods stores and in the spice section of some supermarkets.