Apple Strudel Purses in Macadamia Nut Sauce
Level of difficulty: medium
15 sheets phyllo pastry (10 whole sheets, 10 half sheets)
7 - 8 apples, peeled, cored and sliced
1 cup sugar
cinnamon and nutmeg to taste
2 Tbsp cornstarch
1/4 cup melted butter
1 cup maple syrup
1/4 cup brown sugar
1/4 cup butter
1/2 cup macadamia nuts, chopped and lightly roasted
1 Tbsp fresh lemon juice + 1 tsp lemon zest
Toss the apple slices in a bowl with sugar, spices and cornstarch. Let stand 15 minutes.
Melt butter. Brush ½ sheet of phyllo pastry lightly with butter, then fold it in half. Place it in the center of the whole sheet. Add 1/10 th of the apples. Pull up the four corners of the whole sheet of pastry and twist it one full turn. Place on a baking sheet, it should resemble a flower. Brush the top with melted butter. Repeat with the rest of the pastry and apples.
Bake at 375 F. Until golden brown and the apples are tender.
Chef's Note: If the apples are not done when the pastry is brown, loosely cover with foil.
In a small saucepan, melt the butter and brown sugar and allow it to lightly caramelize. Add the nuts, lemon juice and zest. Serve warm over dessert.
Complementary Wines: Gewürztraminer Late Harvest, Icewine, Riesling: Beerenauslese
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