Mock Fruit Strudel with Ice Cream

Name: Mock Fruit Strudel with Ice Cream
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters brown sugar; 237 milliliters melted butter; 4 Tbsps butter; 170 grams caramel sauce (the kind used as an ice cream topping), warmed just before serving; 1 or 2 eggs, lightly beaten, for egg wash; 2 Tbsps golden raisins; 2 fresh Granny Smith apples, peeled, cored, and finely diced; 1 Tbsp granulated sugar; 1 teaspoon ground cinnamon; 237 milliliters panko bread crumbs; 454 grams peaches, well-drained and finely diced; 454 grams pears, well-drained and finely diced; 20 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness number 4); 1 small pound cake, defrosted, and cut into small cubes; 2 Tbsps raisins; 1 teaspoon vanilla extract; 1 pint vanilla ice cream

Mock Fruit Strudel with Ice Cream might be a good recipe to expand your dessert repertoire. One portion of this dish contains roughly 11g of protein, 40g of fat, and a total of 861 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up brown sugar, eggs, ground cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 40 minutes.

Instructions

In a large skillet, melt the butter over medium heat and stir in apples, raisins, and golden raisins.

Ingredients you will need

Golden Raisins

Raisins

Apple

Butter

Equipment you will use

Frying Pan

Saute for about 5 to 7 minutes until they begin to caramelize.

Add pears, peaches, vanilla, cinnamon, and brown sugar and cook for 5 more minutes.

Ingredients you will need

Brown Sugar

Cinnamon

Peach

Vanilla

Pear

Remove from heat and allow to cool to room temperature.

Preheat oven to 350 degrees F.

Equipment you will use

Oven

If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter.

Ingredients you will need

Dough Sheet

Butter

Equipment you will use

Baking Sheet

Lay another sheet on top and butter again, repeating for all the phyllo sheets, until you have a stack of 1

Ingredients you will need

Filo Pastry

Butter

Start another stack of 10 on a separate baking sheet and butter in between each sheet in the same way.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Fold cubed pound cake and bread crumbs into the fruit mixture. (This will absorb enough of the moisture to prevent the phyllo from breaking down.)

Ingredients you will need

Breadcrumbs

Pound Cake

Fruit

Spread the fruit mixture evenly over each stack of prepared phyllo and gently roll up the dough from the longest side, folding the ends shut as you go.

Ingredients you will need

Spread