Autumn Apple Strudel

Name: Autumn Apple Strudel
Yield: 6 to 8 Servings
Ingredients: 1 cup apple juice; 4 ounces bittersweet (not unsweetend) or semisweet chocolate, chopped; 1 tablespoon brandy; 1/2 teaspoon vanilla extract; 1 cup plus 2 tablespoons apple juice; 1/2 cup dry white wine; 3 whole star anise*; 1 cinnamon stick; 1 vanilla bean, (split lengthwise); 1/3 cup (packed) dried Bing cherries; 1/3 cup (packed) pitted prunes, halved; 1 1/2 Braeborn apples, peeled, cored, cut into 1/2-inch cubes; 1/3 cup (packed) golden brown sugar; 1 1/2 tablespoons cornstarch; 2/3 cup hazelnuts, toasted, husked; 1/2 cup graham cracker crumbs; 3 tablespoons sugar; 9 17x12-inch sheets fresh phyllo pastry or frozen, thawed; 1 /2 cup unsalted butter, melted; Vanilla ice cream

By Jeanne Thiel KelleyPhotographer Brian Leatart

September 27, 2009

Apple strudel on a plate with whipped cream.

Photo by Brian Leatart

Is there anything better than warm apple strudel on a fall day? This recipe says no.

Recipe notes