Nutrients per serving
- (when recipe serves 8)
- Protein: 9.0 grams
- Fat: 24.0 grams
- Carbohydrates: 42.0 grams
- Calories: 410
- Source of Fibre
Apples
Apple and Cheddar Strudel
This new spin on pie baking combines traditional products from Prince Edward County: apples, maple syrup and Cheddar cheese. To serve, dust it with icing sugar if you like.
Cooking Time: Not Available
Baking Time: 30 minutes
Servings: 6 to 8
Ingredients:
- 4 large tart Ontario Apples (such as Cortland, McIntosh or Spy), peeled, cored and cut into thin wedges (about 2 lb/1 kg)
- 1/2 cup (125 mL) butter, melted
- 2 tbsp (25 mL) packed brown sugar
- 1 tbsp (15 mL) lemon juice
- 1 tsp (5 mL) cornstarch
- 1 tsp (5 mL) cinnamon
- 1/3 cup (75 mL) maple syrup
- 1 pkg light cream cheese (8 oz / 250 g)
- 2 egg yolks
- 1 cup (250 mL) shredded old Cheddar cheese
- 8 sheets phyllo pastry
Preparation:
Line bottom of 9-inch (22 cm) springform pan with circle of parchment paper. Set aside.
In large skillet, toss apples in 2 tbsp (25 mL) of the butter for 3 minutes over medium heat. Add brown sugar, lemon juice, cornstarch and cinnamon; blend well and cook for another 4 to 6 minutes or until glazed and softened slightly. Remove from heat and set aside.
In large bowl and using electric mixer, beat maple syrup with cream cheese until fluffy. Add egg yolks; beat until well mixed. Fold in apple mixture and Cheddar.
Lay 2 sheets of phyllo on work surface; brush with melted butter. Add 2 more sheets of phyllo, brushing each with butter. Carefully lift into prepared pan, pressing lightly to fit and leaving edges hanging over side. Repeat with remaining 4 sheets, pressing into pan with corners offset to first 4 layers. Spread with apple mixture; fold phyllo over to enclose filling. Brush top with any remaining butter.
Bake in 375 F (190 C) oven for 5 minutes. Loosely cover top with foil; bake for 25 minutes, removing foil for last 5 minutes. Cool on rack.
