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Caramelized Brazil-Nut Strudel

Ingredients

  • ½ cup golden raisins
  • ½ cup chopped apricots
  • ⅓ cup dark rum
  • 2 tablespoons unsalted butter
  • 1 large Granny Smith apple, peeled, cored and finely chopped
  • ¾ cup firmly packed dark brown sugar
  • 2 tablespoons lemon juice
  • Zest of 1 lemon, minced
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 pound Brazil nuts, coarsely chopped
  • 4 tablespoons unsalted butter, melted
  • 8 sheets phyllo
  • 6 tablespoons toasted bread crumbs
  • Confectioners’ sugar for dusting
  • 3 whole Brazil nuts, for garnish
  • 1 cup heavy cream, lightly whipped, for garnish
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      542 calories; 38 grams fat; 11 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 11 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 24 grams sugars; 8 grams protein; 18 milligrams cholesterol; 228 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Ten to 12 servings

Preparation

  1. Combine the raisins, apricots and rum. Set aside.
  2. Melt the two tablespoons of butter in a large heavy skillet just until foaming. Stir in the apple and let it cook over medium heat for about five minutes until softened. Add the brown sugar, lemon juice, zest, cinnamon, cloves, salt and raisin-apricot mixture. Mix well. Turn up the heat and allow the mixture to boil gently until thickened and slightly reduced – five to six minutes.
  3. Add the chopped Brazil nuts and stir to blend. Set aside.
  4. Preheat the oven to 400 degrees. Butter a cookie sheet or jelly-roll pan.
  5. On a clean work space, spread a large towel, place one sheet of phyllo on it and brush a 1-inch strip along the top with melted butter. Place the lower edge of a second sheet of phyllo along the buttered edge of the first sheet, overlapping about 3/4-inch. Brush both sheets lightly with butter and sprinkle about two tablespoons of bread crumbs evenly over this. Repeat with the third and fourth, and again with the fifth and sixth, sheets of phyllo. Place the seventh phyllo sheet on top, brush the edge with butter and place the eighth sheet on top, but do not brush all over with butter.
  6. Transfer the nut mixture to lower edge of phyllo, forming it into an even cylinder, and leaving a 1 1/2-inch border on each side. Holding the towel by the lower edge, flip it, causing the phyllo to roll over on itself. Turn in the phyllo edges and continue to roll.
  7. Carefully roll the strudel onto a cookie sheet, seam side down. Brush the top and ends with butter and bake in the middle of the oven for 15 minutes, or until crisp and golden.
  8. Remove from the oven and let stand at least 10 minutes before serving. Dust with confectioners’ sugar and garnish with the three whole Brazil nuts. To serve, use a serrated knife to cut 1-inch slices and garnish with unsweetened whipped cream.
  • The strudel may be covered with aluminum foil and refrigerated for a couple of days. To serve, reheat it, removing the foil only after it comes off easily.

1 hour 15 minute

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