Preparation time: 10 minutes, Cooking time: 45-50 minutes
Yield: 4-6 servings
For Strudel Filling
- 3 tablespoons Brandy
- 3 tablespoons Golden Raisins
- 1 1/2 tablespoons Butter
- 2 Granny Smith Apples, peeled, cored and sliced into thin slices
- 1/4 cup Granulated Sugar
- 3 tablespoons Chopped Walnuts
- Pinch of Cinnamon
- Pinch of Nutmeg
- 4 sheets of Phyllo Dough, thawed
- 2 tablespoons Butter
- 1/3 cup Cookie Crumbs
Brandy Whip Cream
- 1/3 cup of heavy cream
- 2 teaspoons Confectioners sugar
- 2 teaspoons Brandy
To make the Strudel Filling: In a medium size sauté pan over medium high heat, melt the butter and add apple slices. Cover with sugar and cook until caramelized, about 35 minutes. In a separate small sauce pan over medium high heat, add the brandy and raisins. Bring to a boil. Add to the sugar and apples, being careful they could ignite. Let mixture boil until brandy has evaporated. Stire in the walnuts, cinnamon and nutmeg.
To make the Phyllo Cups: Spray the inside of a normal size muffin tin with non-stick spray. Lay the phyllo sheet out flat and cut into quarters. Carefully place one sheet of phyllo in each cup, lightly pressing down, allowing the dough to overlap. Brush with melted butter. Sprinkle with cookie crumbs. Place another piece of phyllo on top in the opposite direction of the first piece of dough. Repeat until you have four pieces of phyllo dough in each cup.
To make the Brandy Whip Cream: Whip the cream until stiff peaks. Add the sugar and brandy and set aside.
Spread the apple mixture into the four phyllo cups and bake in a preheated 375 degree oven for 15 minutes until golden brown. Top with whip cream.