Crop bounty offers endless opportunities for delicious treats

Community Sep 11, 2009 Ancaster News

In September, it's easy to spot someone who loves to cook. Go to a farmers' market or grocery store produce aisle and they'll be the one with a giant grin on their face loading up on all the local, fresh produce.

That joy is understandable, because at this time of year, early local crops such as tender lettuces and green onions are still available, and later crops such as corn, squash, apples and tomatoes are plentiful.

To celebrate this bounty, here’s dessert where apples are the main ingredient in individual apple strudels.

They were made by tossing thinly sliced green apples with lemon juice, brown sugar, spices and dried cranberries. That mixture was then rolled and sealed inside layered sheets of the phyllo pastry.

Individual Apple and Cranberry Strudel

Flaky pastry rolled round a sweet, tangy, cinnamon-spiced apple filling. Makes 6 servings

Preparation time: 30 minutes, plus soaking time Cooking time: 20 to 25 minutes

1/2 cup dried cranberries

3 small to medium green apples (unpeeled), halved, cored and thinly sliced

1 tablespoon fresh lemon juice 1/3 cup packed golden brown sugar

1/2 teaspoon ground cinnamon pinches ground cloves and nutmeg

2 teaspoons all-purpose flour 9 sheets phyllo pastry

1/3 cup butter, melted 1/2 cup whipping cream

1 tablespoon icing sugar

6 mint sprigs, for garnish

Place the cranberries in a small bowl. Cover with hot water, let stand 30 minutes to plump up, and then drain well. Preheat the oven to 375 F. Line a baking sheet with parchment paper. Place the apple slices in a bowl and coat with the lemon juice. Toss in the cranberries, brown sugar, flour and spices. Lightly butter one sheet of the phyllo pastry. Top with another sheet of phyllo and lightly butter it. Top with one more sheet of phyllo and lightly butter it.

Cut the phyllo sheets, widthwise, in half. Divide and mound 1/3 of the apple mixture in a row near one end of each piece of phyllo. Fold the sides of the phyllo pastry slightly over the filling and then roll into a cylinder. Place on the baking sheet, seamed side down. Brush the tops of the phyllo with a little melted butter. Repeat these steps with remaining phyllo and apple mixture.

Bake in the middle of the oven for 20 to 25 minutes, or until puffed and golden. Set on baking rack and cool to room temperature. Can made be a few hours in advance of serving. Loosely cover with plastic wrap and keep at room temperature until needed.

Whip the cream until soft peaks form. Whip in the icing sugar and whip until stiff peaks form. Slice each strudel in half widthwise at a slight angle. Divide the strudel among 6 plates. Garnish each with a dollop of whipped cream and a mint sprig and serve.

Crop bounty offers endless opportunities for delicious treats

Community Sep 11, 2009 Ancaster News

In September, it's easy to spot someone who loves to cook. Go to a farmers' market or grocery store produce aisle and they'll be the one with a giant grin on their face loading up on all the local, fresh produce.

That joy is understandable, because at this time of year, early local crops such as tender lettuces and green onions are still available, and later crops such as corn, squash, apples and tomatoes are plentiful.

To celebrate this bounty, here’s dessert where apples are the main ingredient in individual apple strudels.

They were made by tossing thinly sliced green apples with lemon juice, brown sugar, spices and dried cranberries. That mixture was then rolled and sealed inside layered sheets of the phyllo pastry.

Individual Apple and Cranberry Strudel

Flaky pastry rolled round a sweet, tangy, cinnamon-spiced apple filling. Makes 6 servings

Preparation time: 30 minutes, plus soaking time Cooking time: 20 to 25 minutes

1/2 cup dried cranberries

3 small to medium green apples (unpeeled), halved, cored and thinly sliced

1 tablespoon fresh lemon juice 1/3 cup packed golden brown sugar

1/2 teaspoon ground cinnamon pinches ground cloves and nutmeg

2 teaspoons all-purpose flour 9 sheets phyllo pastry

1/3 cup butter, melted 1/2 cup whipping cream

1 tablespoon icing sugar

6 mint sprigs, for garnish

Place the cranberries in a small bowl. Cover with hot water, let stand 30 minutes to plump up, and then drain well. Preheat the oven to 375 F. Line a baking sheet with parchment paper. Place the apple slices in a bowl and coat with the lemon juice. Toss in the cranberries, brown sugar, flour and spices. Lightly butter one sheet of the phyllo pastry. Top with another sheet of phyllo and lightly butter it. Top with one more sheet of phyllo and lightly butter it.

Cut the phyllo sheets, widthwise, in half. Divide and mound 1/3 of the apple mixture in a row near one end of each piece of phyllo. Fold the sides of the phyllo pastry slightly over the filling and then roll into a cylinder. Place on the baking sheet, seamed side down. Brush the tops of the phyllo with a little melted butter. Repeat these steps with remaining phyllo and apple mixture.

Bake in the middle of the oven for 20 to 25 minutes, or until puffed and golden. Set on baking rack and cool to room temperature. Can made be a few hours in advance of serving. Loosely cover with plastic wrap and keep at room temperature until needed.

Whip the cream until soft peaks form. Whip in the icing sugar and whip until stiff peaks form. Slice each strudel in half widthwise at a slight angle. Divide the strudel among 6 plates. Garnish each with a dollop of whipped cream and a mint sprig and serve.

Crop bounty offers endless opportunities for delicious treats

Community Sep 11, 2009 Ancaster News

In September, it's easy to spot someone who loves to cook. Go to a farmers' market or grocery store produce aisle and they'll be the one with a giant grin on their face loading up on all the local, fresh produce.

That joy is understandable, because at this time of year, early local crops such as tender lettuces and green onions are still available, and later crops such as corn, squash, apples and tomatoes are plentiful.

To celebrate this bounty, here’s dessert where apples are the main ingredient in individual apple strudels.

They were made by tossing thinly sliced green apples with lemon juice, brown sugar, spices and dried cranberries. That mixture was then rolled and sealed inside layered sheets of the phyllo pastry.

Individual Apple and Cranberry Strudel

Flaky pastry rolled round a sweet, tangy, cinnamon-spiced apple filling. Makes 6 servings

Preparation time: 30 minutes, plus soaking time Cooking time: 20 to 25 minutes

1/2 cup dried cranberries

3 small to medium green apples (unpeeled), halved, cored and thinly sliced

1 tablespoon fresh lemon juice 1/3 cup packed golden brown sugar

1/2 teaspoon ground cinnamon pinches ground cloves and nutmeg

2 teaspoons all-purpose flour 9 sheets phyllo pastry

1/3 cup butter, melted 1/2 cup whipping cream

1 tablespoon icing sugar

6 mint sprigs, for garnish

Place the cranberries in a small bowl. Cover with hot water, let stand 30 minutes to plump up, and then drain well. Preheat the oven to 375 F. Line a baking sheet with parchment paper. Place the apple slices in a bowl and coat with the lemon juice. Toss in the cranberries, brown sugar, flour and spices. Lightly butter one sheet of the phyllo pastry. Top with another sheet of phyllo and lightly butter it. Top with one more sheet of phyllo and lightly butter it.

Cut the phyllo sheets, widthwise, in half. Divide and mound 1/3 of the apple mixture in a row near one end of each piece of phyllo. Fold the sides of the phyllo pastry slightly over the filling and then roll into a cylinder. Place on the baking sheet, seamed side down. Brush the tops of the phyllo with a little melted butter. Repeat these steps with remaining phyllo and apple mixture.

Bake in the middle of the oven for 20 to 25 minutes, or until puffed and golden. Set on baking rack and cool to room temperature. Can made be a few hours in advance of serving. Loosely cover with plastic wrap and keep at room temperature until needed.

Whip the cream until soft peaks form. Whip in the icing sugar and whip until stiff peaks form. Slice each strudel in half widthwise at a slight angle. Divide the strudel among 6 plates. Garnish each with a dollop of whipped cream and a mint sprig and serve.