Apple Strudel with Cranberry Walnut Compote


by Chef Tom Atkins
Boise Centre


Posted on December 17, 2009 at 1:38 PM

Updated Monday, Nov 22 at 8:29 PM

Strudel Ingredients
8ea sheets Phyllo Dough
2‐3oz Melted Butter
6ea Granny Smith Apples
4oz Cranberry
3‐4 oz Butter
4‐6oz Sugar
1/2 tsp Cinnamon
1/4oz Allspice
1/4oz Clove
1/8oz Nutmeg
Pinch Salt

Cranberry Walnut Compote
16oz Cranberry
1/4tsp Cinnamon
1/4tsp Allspice
1ea Orange
4‐6oz Honey
4oz Toasted Walnuts

Method: For the filling sauté apples and spices in butter over medium heat, add cranberries and cook til apples are just soft. Remove from heat and let cool.

To stuff the Phyllo dough, melt butter and brush four sheets of Phyllo, stacking as you go. Add filling along one end, roll tightly and pinch the ends, cut vents on the bias to let steam out about every three inches. Bake the strudel at 375 degrees for 10‐15 minutes turning sheet pan around at half way. The time will depend on how your oven heats, since the filling is cooked, you simply need to cook it so the Phyllo is nicely browned and the filling reaches 140 degrees.

For the compote, place all ingredients except walnuts in sauce pot and cook over medium heat until desired thickness. Add toasted walnuts and let cool.

To serve, slice on the bias and plate, garnish with Cranberry Walnut Compote.