Apple Quince Cherry Strudel
from Amy Pearce of MillenniumServes 4
For those who have not had quince, now is the time to try it. The crunchy phyllo and the juicy fruit on the inside will make this dessert an instant hit. We prefer Fuji apples for their sweet taste. Serve with Cinnamon Sherbet.
INGREDIENTS:
1 large Quince
1 to 2 apples, peeled and diced (¾ cup)
Juice of 1 Orange
3 Tbsp. plus 1 ½ tsp. Florida Crystals
Chopped zest of 1 Orange
1 ½ tsp arrowroot
1 Tbsp. light Agave Nectar
½ cup coarsely chopped Cherries
½ tsp. ground Cardamom
5 (13 by 18-inch) sheets of Phyllo Dough
½ tsp. ground Cinnamon, plus 1 pinch
6 Tbsp. Canola Oil
PREPARATION:
To make the strudel, preheat the oven to 400°F. In a bowl, toss the quince with the orange juice and zest, agave, cardamom, and 1 pinch of the cinnamon. Turn out onto a baking sheet, and bake for 8 minutes, or until the quince is cooked through but still holds its shape.
Remove from the oven, and let cool in the same bowl. Add the apples, 1 ½ tsp. of the Florida Crystals, the arrowroot, and the cherries to the quince, and mix to combine.
In a separate bowl, mix the remaining ½ teaspoon cinnamon and the remaining 3 Tbsp. Florida Crystals.
Place a piece of parchment paper on the work surface. Lay 1 sheet of phyllo on top of the parchment. Place the short side of the phyllo toward you. Brush the phyllo with oil. Sprinkle some of the cinnamon-sugar mixture over the surface. Place the second phyllo sheet on top of the first. Brush with the oil, and sprinkle with some of the cinnamon-sugar mixture. Repeat with the 3 remaining sheets of phyllo and the remaining oil and cinnamon-sugar mixture, until all 5 sheet of phyllo are stacked on top of each other. Carefully roll the bottom half of the phyllo up to meet the top, pressing the filling in to make a 1 even log. Use the parchment to lift the log to a clean baking sheet. Bake for 20 minutes, or until golden brown.
To serve, cut into 4 equal portions, place on dessert plates, and serve hot.