TODAY IS MY TENTH WEDDING ANNIVERSARY TO MY WONDERFUL HUSBAND, PHIL! ON OUR HONEYMOON, PHIL TOOK ME TO VIENNA, AUSTRIA WHERE I VISITED THE CITY IN WHICH I SPENT A SEMESTER OF COLLEGE. VIENNA IS ONE OF MY FAVORITE CITIES IN THE WORLD! IT HAS GORGEOUS ARCHITECTURE, FANTASTIC MUSEUMS AND PALACES, BEAUTIFUL ART AND MUSIC, AND THE FOOD AND COFFEE ARE LIKE NONE OTHER! AS A TRIBUTE TO THAT TRIP TEN YEARS AGO, I MADE APPLE STRUDEL (FOR THE FIRST TIME!) FOR OUR ANNIVERSARY DESSERT. IT WAS SO EASY, AND TASTED EVEN BETTER THAN WHAT I ATE IN VIENNA SINCE WE ATE IT JUST OUT OF THE OVEN! PICTURED WITH THE STRUDEL IS A STERLING COFFEE POT I BOUGHT IN AN ANTIQUE SHOP IN THE CITY CENTER, AND AN ESPRESSO CUP WITH THE PAINTING OF MY FAVORITE VIENNESE PAINTER, GUSTAV KLIMT. I ENCOURAGE YOU TO TRY THIS RECIPE AND LET ME KNOW HOW YOU LIKE IT! MEANWHILE, I’M THINKING I’LL MAKE WIENER SCHNITZEL TOMORROW!

Prep Time: 30 minutes  Cook Time: 35 minutes  Serves: 6

INGREDIENTS

  • 1 cup plus 2 tablespoons apple cider
  • 2 tablespoons corn starch
  • 3 tablespoons butter
  • 5 tart apples, peeled, cored, and sliced
  • ½ cup sugar
  • ¼ cup golden raisins
  • ½ cup chopped pecans
  • 1 teaspoon cinnamon
  • 1 package of filo dough
  • 6 ounces butter, melted

INSTRUCTIONS

1. Preheat oven to 425 degrees.

2. Thaw the filo dough in the refrigerator or on counter for a couple of hours.

3. In a small bowl, combine 2 tablespoons of apple cider and the corn starch. Stir to blend. Set aside.

4. In a large skillet, melt butter and add apples, sugar, raisins, pecans and cinnamon. Add 1 cup apple cider. Cook over medium heat until apples are soft. Add cornstarch mixture and bring to a soft boil. Let mixture thicken. Take off heat and let cool to room temperature. Meanwhile, melt 6 ounces of butter in a small bowl.

5. Carefully remove one layer of filo and lay on a baking tray. Brush with butter. Repeat with four more layers of filo and butter. Carefully pour the cooled apples onto the filo, leaving a one inch border of filo on all sides.

6. Roll the filo with the apple filling very slowly, tucking in the sides. Brush entire roll with more butter and bake for 20-25 minutes, until golden brown. Let cool for at least 30 minutes before slicing.

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