Maple Apple cheddar strudel
PREP TIME: 20 mins
COOKING TIME: 10 mins
BAKING TIME: 30 mins
TOTAL TIME: 1 hour
4 large tart Ontario apples, peeled, cored and cut into thin wedges (about 2 lbs/ 1kg)
1/2 cup (125ml) butter, melted
2 Tbsp (25ml) brown sugar
1 Tbsp (15 ml) lemon juice
1 tsp. (5ml) cornstarch
1 tsp. (5ml) ground cinnamon
1/3 cup (75 ml) Fulton's Organic Maple Syrup
1 pkg. (8oz./250g) light cream cheese
2 egg yolks
1 cup (250ml) shredded old cheddar cheese
8 sheets phyllo pastry dough
Line bottom of 9-inch (22cm) springform pan with parchment paper. Set aside.
In large skillet, cook apples in 2 Tbsp (25ml) of the butter on medium heat for 3 minutes, stirring occasionally. Add brown sugar, lemon juice, cornstarch and cinnamon; blend well and cook for 4 to 6 minutes or until glazed and softened slightly. Remove from heat and set aside.
In large bowl and using electric mixer, beat the Fulton's Organic Maple Syrup and cream cheese until fluffy. Add egg yolks; beat until well mixed. Fold in apple mixture and cheddar cheese.
Lay 2 sheets of phyllo on work surface; brush with some of the remaining 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 four layers. Spread apple mixture over top; fold phyllo over to enclose filling. Brush with any remaining butter.
Bake in 375F (190C) oven for 5 minutes. Loosely cover top with foil; bake for 25 minutes, removing foil for 5 minutes. Cool on rack. Dust with icing sugar.
** Recipe compliments of Foodland Ontario.