In a large saucepan combine the apples with the cider
and simmer them, stirring occasionally, for 15 to 20 minutes, or until they are
softened but not mushy. Drain the apples and let them cool. In a large bowl toss
the apples with the Cheddar, the cranberries or raisins, 3 tablespoons of the
sugar, 1/2 teaspoon of the cinnamon, and the allspice and combine the filling
well. The filling may be made 1 day in advance and kept covered and chilled.
In a small bowl stir together the bread crumbs and 1 teaspoon of the
remaining cinnamon and reserve the mixture. In another small bowl stir together
the remaining 1 tablespoon sugar and the remaining 1 teaspoon cinnamon and
reserve the cinnamon sugar.
Preheat the oven to 425°F. On a work surface arrange two 20-inch-long sheets
of wax paper with the long sides overlapping slightly and facing you. Put a
sheet of the phyllo on the wax paper, brush it with some of the butter,
and sprinkle it with about 2 teaspoons of the reserved bread crumb mixture. On
this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same
manner and lay the sixth sheet of the phyllo on top.
Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4
inches above the near long side, leaving a 2-inch border at each end. Using the
wax paper as a guide, lift the bottom 4 inches of the pastry over the filling,
fold in the ends, and roll up the strudel tightly. Transfer the strudel
carefully, seam side down, to a lightly buttered baking sheet and brush it with
the remaining butter. Arrange 1/2-inch-wide strips of wax paper 1/2 inch apart
diagonally across the strudel. Transfer the reserved cinnamon sugar to a small
sieve, shake it evenly over the strudel, and remove the wax paper strips
carefully. Bake the strudel in the lower third of the oven for 20 to 25 minutes,
or until it is golden, and let it cool to warm on the baking sheet on a rack.
The strudel may be made 1 day in advance and kept covered loosely and chilled.
Reheat the strudel in a preheated 400°F. oven for 20 minutes. Serve the strudel
warm, cut into 1-inch slices with a serrated knife.
Serves 8 to
Dried Apple Rings: $ 2.49 per pound
SALLY DARR'S UPDATED DRIED FRUIT TART
2 cups pitted prunes
2 cups dried apricots
dried unsweetened sour cherries*
1/2 cup dried apple slices
1 1/2 cups
1 cup walnuts, toasted and chopped coarse
1 stick (1/2 cup)
unsalted butter, cut into bits
3/4 cup plus 1 tablespoon sugar
3/4-ounce package frozen puff pastry sheets, thawed
an egg wash made by
beating 1 large egg with 1 tablespoon water
Accompaniment: sweetened whipped cream flavored with vanilla or brandy, or
vanilla ice cream
*available at specialty foods shops
In a saucepan simmer dried fruit and cider, covered,
stirring occasionally, until cider is absorbed, about 10-minutes. Cool fruit
mixture and chop coarse. In a bowl stir together fruit mixture, walnuts, butter,
and 3/4 cup sugar.
Preheat oven to 375°F.
Roll out 1 pastry sheet into a 13-inch square and transfer to an 11-inch
round tart pan with a removable fluted rim. Trim overhang to 1/2 inch and fold
toward center of tart, pressing gently against edge of pan. Spread fruit filling
evenly in shell.
Roll out remaining pastry sheet into a 10-inch square and with a saw-toothed
pastry wheel cut into 10-by 1/2 inch strips. Weave pastry strips into a lattice
pattern over tart and trim overhanging ends to 1/4 inch, tucking them between
pastry edge and filling. Brush lattice with egg wash and sprinkle with remaining
tablespoon sugar. Bake tart in middle of oven 40 minutes, or until crust is
golden brown, and cool in pan on a rack.
Serve tart warm or room temperature with whipped cream or ice
One 11 inch tart.