Mock Fruit Strudel With Ice Cream
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
43
Spice
42
Sweetness
41
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Butter (melted)2 tbsps
Raisin2 tbsps
Golden Raisins1 tsp
Vanilla Extract1 tsp
Ground Cinnamon1 cup
Brown Sugar1 cup
Panko Bread Crumbs1 tbsp
Granulated SugarDirections:
1
In a large skillet, melt the butter over medium heat and stir in apples, raisins, and golden raisins
2
Saute for about 5 to 7 minutes until they begin to caramelize
3
Add pears, peaches, vanilla, cinnamon, and brown sugar and cook for 5 more minutes
4
Remove from heat and allow to cool to room temperature
5
Preheat oven to 350 degrees F
6
If phyllo was defrosted, make sure it is completely defrosted before handling it
7
Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out
8
Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter
9
Lay another sheet on top and butter again, repeating for all the phyllo sheets, until you have a stack of 10
10
Start another stack of 10 on a separate baking sheet and butter in between each sheet in the same way
11
Fold cubed pound cake and bread crumbs into the fruit mixture
12
(This will absorb enough of the moisture to prevent the phyllo from breaking down
13
) Spread the fruit mixture evenly over each stack of prepared phyllo and gently roll up the dough from the longest side, folding the ends shut as you go
14
Brush with egg wash and sprinkle with granulated sugar
15
Bake in oven until golden brown, about 30 to 40 minutes
16
Remove from oven and cool completely
17
Serve at room temperature with a scoop of vanilla ice cream and warm caramel sauce