Apple Bourbon Strudel

by: Chef Ed Richardson

Compatible Wolf Appliances:

Introduction

Apple bourbon strudel can be made any time of the year but fall when the apples are harvested is a great time. the crispy outside and the nice warm bourbon flavored filling sure do put a great end to any meal. serve with your favorite scoop of ice cream to bring to the next level.

Yeilds
4-6
Servings
Prep Time
1
hour
Cook Time
25
minutes

Modes

Convection

Ingredients

  • 4 apples
  • ¼ cup bourbon
  • ½ cup walnuts
  • ¼ cup golden raisins
  • ¼ cup brown sugar
  • 1 stick unsalted butter
  • 1 store bought filo dough
  • ½ cup panko bread crumb

Instructions

In large saute pan on medium heat, cook apples, walnuts, and raisins. Cook for 3-4 minutes.

Reduce heat in pan to low ,Add brown sugar and bourbon ( pull pan away from heat when adding the bourbon it can flame up) . Cook until bourbon and sugars reduce and start to look like a syrup. Then take off heat and stir in the panko to soak up any other liquid left. The panko also helps in the baking process to soak up any juices to keep the filo nice and crispy. (Transfer to sheet pan and cool).

Melt one stick of butter.

Open filo, peel 1 layer of filo and put on cutting board brush the whole surface with melted butter. Repeat this until 6 layers are stacked on top of each other.

Place cooled filling in the middle of your filo stack and roll the strudel to make a roll pinching the ends to seal.

Place on parchment lined tray and cook in you E or M Series oven on convection 375 degrees for 25 minutes.