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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup apple juice |
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped |
1 tablespoon brandy |
1/2 teaspoon vanilla extract |
1 cup plus 2 tablespoons apple juice |
1/2 cup dry white wine |
3 whole star anise |
1 cinnamon stick |
1 vanilla bean, split lengthwise |
1/3 cup (packed) dried bing cherries |
1/3 cup (packed) pitted prunes, halved |
1 1/4 pounds braeburn apples, peeled, cored, cut into 1/2-inch cubes |
1/3 cup (packed) golden brown sugar |
1 1/2 tablespoons cornstarch |
2/3 cup hazelnuts, toasted, husked |
1/2 cup graham cracker crumbs |
3 tablespoons sugar |
9 17x12-inch sheets fresh phyllo pastry or frozen, thawed |
1/2 cup unsalted butter, melted |
vanilla ice cream |
Directions:
1. For sauce: Boil juice in small saucepan until reduced to 1/2 cup, about 6 minutes. Remove from heat. Add chocolate and let stand 1 minute; whisk until melted and smooth. Stir in brandy and vanilla. (Sauce can be prepared 4 days ahead. Cover and chill. Rewarm before serving.)
2. For filling: Combine 1 cup juice, wine, star anise, and cinnamon in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let stand 10 minutes. Add cherries and prunes. Cover and simmer until fruit is plump, about 5 minutes. Discard star anise, cinnamon, and vanilla bean. Mix in apples and sugar; simmer until apples are tender but hold shape and liquid is reduced to 3 tablespoons, stirring occasionally, about 45 minutes.
3. Mix cornstarch and 2 tablespoons apple juice. Add to filling; stir over medium-high heat until filling thickens and boils, about 3 minutes. (Can be made 3 days ahead. Cool slightly, cover, and chill.)
4. For strudel: Preheat oven to 375°F. Lightly butter heavy large baking sheet. Blend first 3 ingredients in processor until nuts are finely ground.
5. Place dry kitchen towel on work surface. Place 1 phyllo sheet on towel (cover remaining phyllo with plastic wrap and damp towel). Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Sprinkle with scant 3 tablespoons nut mixture. Continue with 6 more phyllo sheets, brushing each with butter and sprinkling with scant 3 tablespoons nut mixture. Top with remaining phyllo sheet. Brush with butter. Spoon filling atop phyllo stack in 12x3-inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. Fold short edges over filling. Using towel as aid and beginning at edge close to filling, roll up strudel jelly-roll style. Place strudel, seam side down, on prepared baking sheet. Brush strudel with butter. (Can be made 4 hours ahead. Chill.)
6. Bake strudel uncovered until golden, about 45 minutes. Let cool at least 30 minutes. Cut warm or room-temperature strudel into slices; place on plates. Serve with ice cream and warm chocolate sauce.
7. *Brown star-shaped seedpods sold at Asian markets and specialty foods stores and in the spice section of some supermarkets.
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