Apple Quince Cherry Strudel
Source: Amy Pearce, Millennium
For those who have not had quince, now is the time to try it. The crunchy phyllo and the juicy fruit on the inside will make this dessert an instant hit. We prefer Fuji apples for their sweet taste. Serve with Cinnamon Sherbet.
1 large quince
1 to 2 apples, peeled and diced (¾ cup)
Juice of 1 orange
3 tablespoons plus 1 ½ teaspoons Florida Crystals
Chopped zest of 1 orange
1 ½ tsp arrowroot
1 tablespoon light agave nectar
½ cup coarsely chopped cherries
½ tsp. ground cardamom
5 (13 by 18-inch) sheets phyllo dough
½ teaspoon plus 1 pinch ground cinnamon
6 tablespoon canola oil
- To make the strudel, preheat the oven to 400°F. In a bowl, toss the quince with the orange juice and zest, agave, cardamom, and 1 pinch of the cinnamon. Turn out onto a baking sheet, and bake for 8 minutes, or until the quince is cooked through but still holds its shape.
- Remove from the oven, and let cool in the same bowl. Add the apples, 1 ½ teaspons of Florida Crystals, the arrowroot, and the cherries to the quince, and mix to combine.
- In a separate bowl, mix the remaining ½ teaspoon cinnamon and the remaining 3 tablespoons Florida Crystals.
- Place a piece of parchment paper on the work surface. Lay 1 sheet of phyllo on top of the parchment. Place the short side of the phyllo toward you. Brush the phyllo with oil. Sprinkle some of the cinnamon-sugar mixture over the surface. Place the second phyllo sheet on top of the first. Brush with the oil, and sprinkle with some of the cinnamon-sugar mixture. Repeat with the 3 remaining sheets of phyllo and the remaining oil and cinnamon-sugar mixture, until all 5 sheets of phyllo are stacked on top of each other. Carefully roll the bottom half of the phyllo up to meet the top, pressing the filling in to make an even log. Use the parchment to lift the log to a clean baking sheet. Bake for 20 minutes, or until golden brown.
To serve: Cut into 4 equal portions, place on dessert plates, and serve hot.