Name: Quince strudel
Cook time: 90 min
Total time: 90 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 2.00 kg quince thinly sliced; 375.00 ml sugar; 7.00 ml cinnamon ground; 7.00 ml cloves ground; 5.00 ml vanilla essence; 10.00 ml grand marnier liqueur; 10.00 ml butter; water; 200.00 ml sugar; 500.00 ml breadcrumbs fresh; 6.00 phyllo pastry

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Ingredients (11)

FILLING

2.00 kg	quince — thinly sliced
375.00 ml	sugar
7.00 ml	cinnamon — ground
7.00 ml	cloves — ground
5.00 ml	vanilla — essence
10.00 ml	grand marnier liqueur
10.00 ml	butter
	water

CRUMBLE LAYER

200.00 ml	sugar
500.00 ml	breadcrumbs — fresh
6.00	phyllo pastry

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Method:

Preheat the oven to 180 ºC. Arrange the quinces for the filling in an oven dish, mix the remaining filling ingredients and sprinkle over the top. Add about 250 m1 (1 c) water. Cover and bake in the oven until the quinces are done (this takes quite a while). Allow to cool. Mix all the ingredients for the crumble together. Brush each phyllo sheet with melted butter and place 6 sheets on top of each other with crumble in between. Top with some of the filling and roll up. Brush the outside with the melted butter and bake until golden brown and done (about 20 minutes). Serve slightly warmed with cream.