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DRIED APPLE AND CHEDDAR STRUDEL

3/4 pound dried apples
3 cups apple cider
1 1/2 cups grated Cheddar (about 6 ounces)
1/4 cup dried cranberries (available at specialty foods shops and some supermarkets) or raisins
4 tablespoons sugar
2 1/2 teaspoons cinnamon

1/4 teaspoon allspice
10 teaspoons fine dry bread crumbs
5 tablespoons unsalted butter, melted
six 18- by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel


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 425F. 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 400F. oven for 20 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife.

Serves 8 to 10.   

Dried Apple Rings: $ 2.49 per pound
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SALLY DARR'S UPDATED DRIED FRUIT TART




2 cups pitted prunes
2 cups dried apricots
1 cup dried unsweetened sour cherries*
1/2 cup dried apple slices
1 1/2 cups apple cider
1 cup walnuts, toasted and chopped coarse
1 stick (1/2 cup) unsalted butter, cut into bits
3/4 cup plus 1 tablespoon sugar
one 17 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 375F.

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 cream.

One 11 inch tart.

Unsulphured Dried Apple Rings: $ 2.89 per pound
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