Rhubarb and amaretti strudel
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh rhubarb stalks |
| 9 | Sheets phylo dough (about 1/2 package); thawed if frozen | |
| 1 | cup | (2 sticks) unsalted butter; melted |
| 1 | cup | Crushed ameretti; (cookies) |
| ½ | cup | Packed brown sugar |
| 2 | teaspoons | Ground cinnamon |
| Grated zest of one orange | ||
| ½ | cup | Chopped walnuts |
| Whipped cream or vanilla ice cream; (or both) | ||
Directions
Cut the rhubarb into ½ inch pieces Blanch the pieces in boiling water for 1½ minutes. Drain and pat dry. Place 1 sheet of the phyllo on a baking sheet the same size as the phyllo dough. Brush with the butter and sprinkle with a few of the ameretti crumbs. Keep the remaining dough covered with a damp towel to prevent it from drying out. Layer 4 more sheets of phyilo on top of the first in the same manner, brushing each with butter and sprinkling with crumbs. Then layer 2 more sheets, brushing with butter but omitting the amaretti. Preheat the oven to 375F. Make a compact row of the rhubarb pieces 2 inches from one long edge of the dough. Sprinkle the rhubarb with the brown sugar, cinnamon, orange zest, walnuts, and any remaining amaretti crumbs. Layer 2 more sheets of phyilo dough, brushing with butter, over the rhubarb and last sheet of phyllo. starting at the edge of the rhubarb, roll up the dough like a jelly roll. Turn seam side up and brush the top and sides with butter. Turn seam side down, fold both nds under to seal, and brush the top with butter. Bake until golden, 40 to 50 minutes. Let stand several minutes, then slice. Serve with whipped cream and/or ice cream.
Posted to recipelu-digest Volume 01 Number 352 by James and Susan Kirkland <kirkland@...> on Dec 09, 1997