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inGReDienTS
8 Golden Delicious apples
peeled, cored and thin sliced,
1 Cup Golden Raisins
1 Cup Dried Cranberries
1 Cup Light Brown Sugar
_ Cup Corn Starch
2 Tbsp. Ground Cinnamon
1 Pkg. Phyllo Pastry
thaw in refrigerator overnight, 6 oz.
Melted Butter/ clarified
eQUiPMenT neeDeD
6 qt. Mixing Bowl for tossing apple mixture
1 Small Sauce pan for melting/clarifying butter
1 Small Ladle, 1 Small Bowl for Clarified Butterfat,
1 non stick Cookie Sheet
1- 2 inch wide Pastry Brush
Lightly moist towel (barely damp)
to lay over Phyllo.
1 Measuring Cup - to place filling.
GRanD MaRnieR CaRaMeL SaUCe
1 Cup Granulated Sugar, 2 oz Water, 1 oz Grand
Marnier Liqueur, 4 oz heavy Whipping Cream
in a small sauce pan melt sugar in water. Simmer
(gently stirring) until water evaporates and sugar
turns light golden color like caramel candy color.
add Grand Marnier and heavy Cream and return
to low simmer until mixture is very smooth and
shiny. Cool.
vaniLLa WhiPPeD CReaM
8 oz. heavy whip-
ping Cream, _ Cup Granulated Sugar, 1 Tbsp.
Pure vanilla extract
in a chilled Small Mixing Bowl, combine and
whip ingredients together until whipped cream
becomes slightly firm (firm peaks).
Drizzle caramel onto plates, layout 2 slices of
strudel one leaning on the other and top with a
generous spoonful of whipped cream.
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