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Coiled Apple Pistachio Strudel

desserts, pastry

8 sheets phyllo pastry
1/4 cup butter; melted
1 tablespoon icing sugar
----Filling----
5 cups finely chopped peeled apples; about 4
2/3 cup chopped pistachios or walnuts
3 tablespoons all-purpose flour
3 tablespoons liquid honey
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon ground cardamom; or
1/2 teaspoon cinnamon

Use pie apples, such as Golden Delicious. Centre 9-inch (10 cup) springform pan on square of foil; press to side of pan. Set aside. FILLING: In bowl, toss together apples, pistachios, flour, honey, lemon rind and juice, and cardamom. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter. Top with second sheet; brush again. Spread one-quarter of the filling in strip along 1 long edge of phyllo, leaving 1-inch border at bottom and sides. Fold short edges over filling and roll up firmly; brush lightly with butter. Place roll, seam side down, around edge of prepared pan. Repeat with remaining ingredients to make 3 more rolls, fitting each into pan to make spiral to cover bottom of pan. Bake in bottom third of 425°F oven for 15 minutes. Reduce heat to 375°F; bake until golden brown and crisp, about 50 minutes. Let cool in pan on rack for 15 minutes. Run knife around edge of strudel to loosen; remove side of pan. Transfer to cake plate. (Make-ahead: Store at room temperature for up to 4 hours; reheat in 375°F oven for 20 minutes.) Sprinkle with icing sugar. Serve warm.

Contributor: Canadian Living Magazine, October, 2001

Yield: 8 servings

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