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Category: Desserts

Quince and dried cherry strudel

Quince and dried cherry strudel
Los Angeles Times

THE hard, tart quince, with its mild apple-pear flavor, is one of those fruits that definitely needs help in reaching its full potential. It's just not much good without some cooking. There are the familiar jellies, jams and preserves, of ... Read more

Total time: 45 minutes | Serves 6 to 8
  • 1/3 cup dried tart cherries
  • 1/4 cup kirsch (cherry brandy)
  • 5 tablespoons butter, divided
  • 2 quince, peeled and diced
  • 1/4 cup brown sugar, packed
  • 1/3 cup diced pecans
  • 2 tablespoons lemon juice
  • 5 sheets filo dough, thawed at room temperature about 10 minutes
  • 1 tablespoon coarse sugar (decorator's sugar)

Step 1Heat the oven to 400 degrees.

Step 2Combine the cherries and kirsch in a small bowl; set aside to soften the cherries.

Step 3Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. Add the quince and cook, stirring frequently, until it has softened slightly, about 10 minutes. Add the brown sugar and continue to cook until the sugar has caramelized a bit, 3 to 4 minutes.

Step 4Stir in the pecans, lemon juice and reserved cherries and kirsch. Cook until the kirsch has evaporated, another 2 to 3 minutes. Allow to come to room temperature.

Step 5While the filling cools, melt the remaining butter. Place 1 sheet of the filo on a work surface and brush with some of the butter. Repeat with the remaining sheets, layering one over another, reserving about 2 teaspoons of butter.

Step 6Spread the cooled filling evenly over the filo and roll up the strudel from the short side of the filo. Place the strudel on a baking sheet and brush with the remaining butter, then sprinkle with the coarse sugar. Bake until golden brown, about 20 minutes. Let cool about 10 minutes then slice.

Each of 8 servings:
219 calories; 127 mg. sodium; 19 mg. cholesterol; 11 grams fat; 5 grams saturated fat; 29 grams carbohydrates; 2 grams protein; 1.19 grams fiber.
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