Quince strudel

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • FILLING
  • 2
    kg
    quinces, wiped clean and thinly sliced
  • 375
    ml
    sugar
  • 7
    ml
    ground cinnamon
  • 7
    ml
    ground cloves
  • 5
    ml
    vanilla essence
  • 10
    ml
    Grand Marnier liqueur
  • 10
    ml
    butter
  • water
  • CRUMBLE LAYER
  • 200
    ml
    sugar
  • 500
    ml
    fresh breadcrumbs
  • 6
    phyllo pastry
 

Method

+/- 1 hr 30 min
 
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.
 

Read more on: bake  |  fruit
 

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