http://leitesculinaria.com/3493/recipes-apple-cherry-cardamom-strudel.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 19:57:58 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/3493/recipes-apple-cherry-cardamom-strudel.html#comment-6283 Testers' Choice Tue, 01 Oct 2002 04:33:51 +0000 http://leitesculinaria.com/wordpress/?p=3493#comment-6283 [Jeff Kopito] The first thing you notices in slicing through the crispy outer leaves of this unusual strudel is the texture—instead of chunks of fruit oozing out in a dripping and sugary sauce, the interior is firm with golden shredded apples punctuated with deep red and tart cherries. The overall impression is of delicacy. The strudel dough, which has a fragrant nuttiness from the olive used instead of the usual butter, falls away in crunchy leaves, tempting you to pick them up with moistened fingers to pop in your mouth. The interior, not overly sweet, has subtle flavors of almond, apple, orange, and the cheek-pinch tartness of the dried cherries soaked in kirschwasser. Although this recipe can appear intimidating, the store bought phyllo dough significantly cuts down on the labor. Careful handling is needed when working with the thin papery dough, and it's absolutely crucial that a wet towel be placed over the sheets waiting to be used; uncovered, the sheets will dry out within minutes rendering them unusable. Overall, I spent about 45 minutes in preparation and ended with a finished strudel that looked delicious even before baked. [Jeff Kopito] The first thing you notices in slicing through the crispy outer leaves of this unusual strudel is the texture—instead of chunks of fruit oozing out in a dripping and sugary sauce, the interior is firm with golden shredded apples punctuated with deep red and tart cherries. The overall impression is of delicacy. The strudel dough, which has a fragrant nuttiness from the olive used instead of the usual butter, falls away in crunchy leaves, tempting you to pick them up with moistened fingers to pop in your mouth. The interior, not overly sweet, has subtle flavors of almond, apple, orange, and the cheek-pinch tartness of the dried cherries soaked in kirschwasser. Although this recipe can appear intimidating, the store bought phyllo dough significantly cuts down on the labor. Careful handling is needed when working with the thin papery dough, and it’s absolutely crucial that a wet towel be placed over the sheets waiting to be used; uncovered, the sheets will dry out within minutes rendering them unusable. Overall, I spent about 45 minutes in preparation and ended with a finished strudel that looked delicious even before baked.

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