Apple Strudel Purses in Macadamia Nut Sauce

Serves 10
Level of difficulty: medium

Ingredients:

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

Sauce:

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

Cooking Instructions:
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.

Sauce:

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/Eiswein, Icewine: apple, Riesling: Beerenauslese/Sweet, Zinfandel Late Harvest

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Visit Chef Kevin Wagner- Chef/Owner of Cooking Solutions, teaching, catering and consulting of Bear River, NS. On the web, Chef Kevin provides positive, motivational cooking and nutritional advice on his website and blog.'s wine and food blog Cooking Solutions.

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Apple Strudel Purses in Macadamia Nut Sauce

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