Apple and Stilton Strudel
1 pound Yakima Fresh* apples, peeled, cored and diced
Juice of 1 lemon
1 teaspoon dried thyme
1/2 teaspoon freshly grated nutmeg
8 ounces Stilton or Roquefort cheese
3/4 cup roasted chopped walnuts
Freshly ground black pepper
4 large sheets frozen phyllo pastry, thawed
1/2 cup unsalted butter, melted
3/4 cup dry bread crumbs
1. Preheat oven to 375°F. Butter a 12-inch square baking sheet.
2. Place apples in a bowl and toss with lemon juice, thyme and nutmeg.
Crumble in cheese. Stir in walnuts and pepper to taste. Set aside.
3. Unwrap phyllo and work quickly, keeping the unused pastry covered with
a damp cloth. Place a damp tea towel on the baking sheet, then lay 1 sheet
of phyllo on it. Brush with melted butter and sprinkle with 1/4 cup bread
crumbs. Continue layering with 2 more phyllo sheets, brushing each with
butter and sprinkling with 1/4 cup bread crumbs. Top with the final sheet.
4. Drain the juices from the apple and cheese filling. Spoon the filling along
one side of the phyllo, placing it about 2 inches from each of the long edges.
Fold the long edges over the filling, then flap over to enclose the filling.
Gently roll up the strudel and remove the towel. Turn the strudel over so that
the seam side is underneath. Brush with melted butter.
5. Bake for 30 minutes, or until the pastry is golden and the apples are tender.
6. Remove from the oven and brush with more melted butter. Let cool
slightly and transfer to a serving dish. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.