6 cups sliced tart apples
1 can whole berry cranberry sauce
¾ cup ground almonds or filberts (hazelnuts)
¾ cup sugar
2 teaspoons ground cinnamon
1 teaspoon grated lemon zest
1 cup Cabot Salted Butter, melted (2 sticks)
1 cup fine dry breadcrumbs
½ (16-ounce) package frozen filo dough, thawed
8 ounces Cabot Sharp Lite75 Cheddar, very thinly sliced
PREHEAT oven to 400°F. Lightly grease baking sheet and set aside.
COMBINE apples, cranberry sauce, almonds or filberts, sugar, cinnamon and lemon zest in large bowl; set aside.
COMBINE ¼ cup of melted butter and breadcrumbs in medium skillet over medium heat; cook, stirring, until breadcrumbs are lightly browned; transfer to plate to cool.
MAKE the first strudel by placing a sheet of filo on kitchen towel and brush with some of remaining melted butter. Top with 4 more sheets of filo, brushing each with more butter.
SPRINKLE 6 tablespoons of breadcrumbs evenly over layered filo. Top with one-fourth of cheese slices. Top cheese with 5 more layers of butter-brushed filo. Two inches in from short edge of fillo, spoon half of apple mixture in 3-inch-wide strip. Top with another one-fourth of cheese slices.
USING the towel to help, roll filo tightly up around filling (jelly-roll style), brushing exposed bare surface of dough with additional butter as you roll. Use towel again to transfer strudel to prepared baking sheet. Brush top of strudel with more butter and sprinkle with 2 more tablespoons breadcrumbs.
REPEAT entire procedure to make second strudel. Transfer seam-side-down to prepared baking sheet and bake for 20 to 25 minutes, or until nicely browned. Serve warm.
I picked up this recipes at the recent Chesapeake Wine Festival at the Cabot Cheese booth. I was pleasantly surprised on how easy this was to make. This Cranberry Apple Cabot Cheese Strudel is awesome, and my family is requesting that I make this for Thanksgiving Dinner. The best part is that the recipe makes two – one for us and one to share with my neighbors.