- 6 dried apricots
- 6 prunes
- ½ cup raisins
- ½ cup port
- ½ cup chopped walnuts
- 2 Cortland or Pink Lady apples, unpeeled, coarsely grated
- ¼ cup sugar
- 2 tablespoons lemon juice
- ½ teaspoon cinnamon
- 6 leaves phyllo dough
- ⅓ cup butter, melted
- ¼ cup granulated sugar
Place apricots, prunes, raisins and port in a small pot over medium-high heat.
Bring to a boil, simmer gently for 10 minutes, or until fruit is plump and soft, and port is almost gone. Let stand 5 minutes to cool.
Drain the fruit and place in a mini chop or food processor. Process until well combined but slightly chunky. Combine dried fruit mixture with walnuts, apples, sugar, lemon juice and cinnamon.
Preheat oven to 375 F. Lay phyllo on counter and cover with tea towel. Remove first sheet, brush with butter. Sprinkle about 2 teaspoons of sugar over the phyllo. Top with second sheet, butter and sprinkle with sugar. Repeat with remaining sheets.
Place apple mixture about 2 inches from the long edge and 1 inch from short edge. Fold in short sides and roll phyllo into a strudel shape. Carefully transfer to a parchment-lined baking sheet. Brush outside of pastry with butter and cut 3 slits on top.
Bake for 25 minutes or until top is browned and mixture is cooked. Cool and serve at room temperature.
The strudel would be lovely with a glass of the port used to simmer the fruit. But a late-harvest dessert wine from Canada, a German spätlese riesling or oloroso sherry won’t lose the match. Beppi Crosariol