Apricot
and Berry Strudel
By Paula Shoyer, "The Kosher
Baker"
The
Jewish High Holidays are a time when family and
friends come together to share a meal and celebrate the
new year. Paris-trained pastry chef, Paula Shoyer created
the essential baking book for that provides desserts and
breads perfect for any Jewish holiday or dinner. THE HOLIDAY
KOSHER BAKER has desserts that follow the latest trends
but also recipes that remind us of those our grandmothers
used to make - but with Paula's distinctively modern and
healthier twist.
Apricot
and Berry Strudel
Makes:
2 rolls, serves 10
For
this recipe, I took apple strudel, a delicious dessert
that has been absent from holiday tables since my childhood,
and instead substituted berries and dried fruit for the
apples. You could also make this dessert with plums, or
substitute dates or dried figs for the apricots. You will
have enough filo to double the recipe and can easily double
the filling to serve more people. I always thought the
filo came in large boxes and needed trimming, but recently
learned that it also comes in smaller, about 8 X 12-inch,
sheets. They are easy to work with and were used to make
the cute rolls pictured here.
Ingredients:
1 cup Dried Apricots, (chopped into 1/3- inch pieces)
1 1/2 cups (6 ounces) Blackberries or Blueberries
3 tbls. Sugar
1 tbls. Cornstarch
1 pound Filo Dough (8 X 12-inch sheets), thawed according
to package directions)
Spray Oil
Procedures:
1. Preheat oven 350°F.
2.
Line a jelly roll pan with parchment. Set aside.
3.
Place the chopped apricots and berries into a medium bowl.
Add the sugar and cornstarch and toss lightly. Set aside.
4.
Have ready a clean, damp dish towel. Place a large piece
of parchment paper on the counter. Take the filo out of
its package and unroll. Separate one sheet and place on
top of the parchment. Spray with the oil. Place a second
sheet on top and spray again. Repeat with two more sheets.
Cover the remaining filo with the damp towel.
5.
Place 1/2 of the filling along the long end of the filo,
two inches from the edge. Fold the right and left sides
(the short sides) in one inch. Starting from the side
with the filling, roll up tightly until you have a long
log. Place on the baking sheet. Repeat to make another
log.
6.
Bake for 40 minutes, or until lightly browned on top.
7.
Let cool and cut into two-inch slices.
Serve
warm or at room temperature.
Store
covered at room temperature for up to two days.
Reheat
to serve.
Recipe
from The Holiday Kosher Baker
by Paula Shoyer Sterling / November 2013
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