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APPLE STRUDEL TART WITH RUM WHIP CREAM

For Strudel Filling:
3 tbsp. brandy
3 tbsp. golden raisins
1 ½ tbsp. butter
2 granny smith apples, peeled, cored and sliced into thin slices
¼ cup granulated sugar
3 tbsp. chopped walnuts
pinch of cinnamon
pinch of nutmeg

1. 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.
2. In a separate small sauce pan over medium high heat, add the brandy and raisins. Bring to a boil.
3. Add to the sugar and apples, being careful they could ignite.
4. Let mixture boil until brandy has evaporated.
5. Stir in the walnuts, cinnamon and nutmeg.

Phyllo Cups:
4 sheets of phyllo dough, thawed
2 tbsp. butter
1/3 cup cookie crumbs

1. In a normal size muffin tins, sprayed with non-stick spray, lay the phyllo sheet out flat, cut into quarters.
2. Carefully place one sheet on phyllo in each tin, lightly pressing down, allowing to overlap with the dough. Brush with melted butter.
3. Sprinkle with cake crumbs.
4. 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.

Brandy Whip Cream
1/3 cup of heavy cream
2 tsp. Confectioners sugar
2 tsp. Brandy

1. Whip the cream until stiff peaks. Add the sugar and brandy and set aside.
2. Spread the apple mixture into the four phyllo cups bake in a preheated 375° oven for 15 minutes until golden brown.
3. Top with whip cream