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Category: Berry & Fruit Desserts
Prep Time: Cook Time: Total Time:
Makes 8 servings.
3 c. peeled, cored and thinly sliced apples
2 c. blackberries
1/2 c. granulated sugar
4 tsp. cornstarch
1/2 c. unsalted butter, melted
3/4 c. chopped walnuts
1/4 c. brown sugar, packed
1 tsp. ground cardamom
1/2 tsp. ground cinnamon
pinch salt
6 sheets phyllo pastry
1/2 c. dried bread crumbs
powdered sugar
Preheat oven to 400F.
Line a baking sheet with parchment paper.
In a large bowl, combine apple slices, blackberries, sugar and cornstarch. Stir in 2 tablespoons of the melted butter.
In blender or food processor, combine walnuts, brown sugar, cardamom, cinnamon and salt. Pulse until mixture resemble medium-grind coffee.
Lay one sheet of phyllo on work surface with one long edge facing front.
Brush with butter and sprinkle with a heaping tablespoon of walnut mixture.
Lay another sheet of phyllo on top of the first and repeat process.
Repeat with remaining phyllo sheets, butter and walnut mixture.
Leaving 1 1/2-inch edge clear around edge of phyllo, sprinkle bread crumbs over top layer of walnut mixture.
Spoon apple and blackberry mixture along bottom edge, leaving 1 1/2 inches clear on short edges.
Beginning at same edge, roll up, encasing filling.
Brush all exposed edges with melted butted and crimp ends closed.
Place, seam side down on baking sheet; brush with remaining butter.
Slit seven 2-inch vents crosswise, evenly space, across top.
Bake at 400F for 25 minutes, or until golden brown.
Remove from oven; cover with a clean towel and allow to cool in pan on rack.
Sprinkle with powdered sugar. Serve at room temperature.
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PASTRY - STRUDEL - APPLE BLACKBERRY
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Category: Berry & Fruit Desserts
Prep Time: Cook Time: Total Time:
Makes 8 servings.
3 c. peeled, cored and thinly sliced apples
2 c. blackberries
1/2 c. granulated sugar
4 tsp. cornstarch
1/2 c. unsalted butter, melted
3/4 c. chopped walnuts
1/4 c. brown sugar, packed
1 tsp. ground cardamom
1/2 tsp. ground cinnamon
pinch salt
6 sheets phyllo pastry
1/2 c. dried bread crumbs
powdered sugar
Preheat oven to 400F.
Line a baking sheet with parchment paper.
In a large bowl, combine apple slices, blackberries, sugar and cornstarch. Stir in 2 tablespoons of the melted butter.
In blender or food processor, combine walnuts, brown sugar, cardamom, cinnamon and salt. Pulse until mixture resemble medium-grind coffee.
Lay one sheet of phyllo on work surface with one long edge facing front.
Brush with butter and sprinkle with a heaping tablespoon of walnut mixture.
Lay another sheet of phyllo on top of the first and repeat process.
Repeat with remaining phyllo sheets, butter and walnut mixture.
Leaving 1 1/2-inch edge clear around edge of phyllo, sprinkle bread crumbs over top layer of walnut mixture.
Spoon apple and blackberry mixture along bottom edge, leaving 1 1/2 inches clear on short edges.
Beginning at same edge, roll up, encasing filling.
Brush all exposed edges with melted butted and crimp ends closed.
Place, seam side down on baking sheet; brush with remaining butter.
Slit seven 2-inch vents crosswise, evenly space, across top.
Bake at 400F for 25 minutes, or until golden brown.
Remove from oven; cover with a clean towel and allow to cool in pan on rack.
Sprinkle with powdered sugar. Serve at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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