F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Phyllo Apple-Plum Strudel

  • ACTIVE: 25 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • MAKE-AHEAD
  • VEGETARIAN

Back in the days of world's fairs, the orchards of Paonia, Colorado, used to win awards; nowadays, Paonia jelly and jam makers sweep the Delta County Fair. Today most of the fruit is consumed locally, at places like Smith Fork Ranch, although some of it is used by commercial jelly producers like Fire Mountain Fruit (available from alidasfruits.com). You can substitute nectarines for the plums here.

Plus: More Dessert Recipes and Tips

  1. 2 tablespoons unsalted butter, plus 6 tablespoons melted
  2. 1 Gala apple—peeled, cored and cut into 1/4-inch wedges
  3. 2 large red plums, cut into 1/4-inch wedges
  4. 2 tablespoons raisins
  5. 2 tablespoons light brown sugar
  6. 1/2 teaspoon cinnamon
  7. Pinch of allspice
  8. Pinch of ground cloves
  9. 1 tablespoon dark rum
  10. 8 sheets of phyllo dough
  11. Vanilla ice cream, for serving
  1. Preheat the oven to 375°. In a large skillet, melt 1 tablespoon of the butter. Add the apple wedges and cook over moderate heat, stirring frequently, until golden, about 3 minutes. Scrape the apples into a large bowl.
  2. Add the remaining 1 tablespoon of butter to the skillet. Add the plums and cook over moderate heat, stirring, until just tender, about 3 minutes. Pour off and discard any juices.
  3. Return the apple wedges to the skillet. Add the raisins, brown sugar, cinnamon, allspice and cloves and stir over moderately high heat to melt the sugar. Add the rum, stir well and scrape the fruit back into the bowl; let cool.
  4. Place a sheet of phyllo dough on a work surface with a long edge in front of you and brush the phyllo with some of the melted butter. Continue layering with the remaining 7 sheets of phyllo dough, buttering between each sheet. Spoon the apple-plum filling in a strip that is parallel to and about 2 inches from the long edge of the stacked phyllo sheets. Lift the long edge up and over the fruit filling, then roll up the strudel, pushing in the sides as you go.
  5. Transfer the strudel, seam side down, to a baking sheet and brush with the remaining melted butter. Using a serrated knife, make 4 diagonal cuts in the top to allow steam to escape as the strudel bakes. Bake until the phyllo is golden brown and the filling is starting to bubble, about 35 minutes. Let the strudel cool slightly, then slice and serve with vanilla ice cream.
Make Ahead The apple-plum filling can be refrigerated overnight.

Suggested Pairing

A sweet, toffee-flavored añejo (aged) rum from Venezuela will echo the hint of rum in the filling.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.