Strudel With Caramelized Brazil Nut Filling Recipe
Strudel With Caramelized Brazil Nut Filling are tasty and addictive! I serve this often for formal tea parties at home. This superb Strudel With Caramelized Brazil Nut Filling recipe has never failed me. Try it for yourself!
Ingredients
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Apricots | 1/2 Cup (16 tbs), chopped | |
| Dark rum | 1/3 Cup (16 tbs) | |
| Unsalted butter | 2 Tablespoon | |
| 1 large Granny Smith or other tart apple, peeled, cored, and finely chopped | ||
| 3/4 cup firmly packed dark brown sugar | ||
| Lemon juice | 2 Tablespoon | |
| Grated zest of 1 lemon | ||
| Cinnamon | 1 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 pound shelled | ||
| Brazil nuts, coarsely chopped | ||
| Unsalted butter | 4 Tablespoon, melted | |
| 8 phyllo leaves | ||
| Bread crumbs | 6 Tablespoon, toasted | |
| Confectioners' sugar for dusting | ||
| 3 whole shelled | ||
| Brazil nuts, for garnish | ||
| 1 cup heavy cream, lightly whipped | ||
Directions
Combine the raisins and apricots with the rum and set aside.
Melt the butter in a large, heavy skillet just until it foams.
Stir in the apple and let it cook over medium heat for about 5 minutes until softened, turning to cover with butter.
Add the brown sugar, lemon juice, lemon zest, raisin-apricot mixture (including the rum), cinnamon, cloves, and salt and mix well.
Turn up the heat and boil gently until the mixture is thickened and slightly reduced, about 5 to 6 minutes.
Add the Brazil nuts and stir to blend.
Set aside.
Preheat your oven to 400°F.lightly butter a cookie sheet or jelly roll pan at least 14 inches in length.
On a clean work surface, spread a large, dry towel horizontally.
Place one leaf of phyllo with one long edge close to you on the towel and brush about a 1-inch strip of the upper edge lightly with butter.
Place the lower edge of a second leaf of phyllo along the buttered upper edge of the first sheet, overlapping about 3/4 inch.
Brush both sheets lightly with butter and sprinkle about 2 tablespoons of bread crumbs evenly over this.
Place the third sheet of phyllo over the first and repeat the above procedure.
Do the same with the fifth and sixth leaves of phyllo.
Place the seventh and eighth leaves on top of the phyllo layers, but do not brush with butter.
Transfer the nut mixture to the lower edge of the 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 side edges of phyllo sheets and continue to roll.
When the strudel is about 2/3 rolled, brush across the top and sides with butter; then finish rolling.
Carefully transfer the strudel to a cookie sheet, seam side down, by lining up the edge of the towel with the cookie sheet and rolling the strudel onto it.
Brush the top and ends with butter and bake in the middle of the preheated oven for 15 minutes, or until crisp and golden colored.
Remove the strudel from the oven and let it stand at least 10 minutes before serving.
Dust with confectioners' sugar.
Garnish with the 3 remaining brazil nuts, and use a serrated knife to cut it into slices about 1 inch wide.
Melt the butter in a large, heavy skillet just until it foams.
Stir in the apple and let it cook over medium heat for about 5 minutes until softened, turning to cover with butter.
Add the brown sugar, lemon juice, lemon zest, raisin-apricot mixture (including the rum), cinnamon, cloves, and salt and mix well.
Turn up the heat and boil gently until the mixture is thickened and slightly reduced, about 5 to 6 minutes.
Add the Brazil nuts and stir to blend.
Set aside.
Preheat your oven to 400°F.lightly butter a cookie sheet or jelly roll pan at least 14 inches in length.
On a clean work surface, spread a large, dry towel horizontally.
Place one leaf of phyllo with one long edge close to you on the towel and brush about a 1-inch strip of the upper edge lightly with butter.
Place the lower edge of a second leaf of phyllo along the buttered upper edge of the first sheet, overlapping about 3/4 inch.
Brush both sheets lightly with butter and sprinkle about 2 tablespoons of bread crumbs evenly over this.
Place the third sheet of phyllo over the first and repeat the above procedure.
Do the same with the fifth and sixth leaves of phyllo.
Place the seventh and eighth leaves on top of the phyllo layers, but do not brush with butter.
Transfer the nut mixture to the lower edge of the 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 side edges of phyllo sheets and continue to roll.
When the strudel is about 2/3 rolled, brush across the top and sides with butter; then finish rolling.
Carefully transfer the strudel to a cookie sheet, seam side down, by lining up the edge of the towel with the cookie sheet and rolling the strudel onto it.
Brush the top and ends with butter and bake in the middle of the preheated oven for 15 minutes, or until crisp and golden colored.
Remove the strudel from the oven and let it stand at least 10 minutes before serving.
Dust with confectioners' sugar.
Garnish with the 3 remaining brazil nuts, and use a serrated knife to cut it into slices about 1 inch wide.
Chef
