Apple Strudel

This is a great recipe for using up some of the pulp left over from the process of juicing apples. I use a high speed juicer which presses some filtered pulp through with the juice. This can be shaken into the juice for a healthy, fresh-pressed drink, but when I need my juice a little clearer, I strain it a second time through a double thickness of cheesecloth and use the pulp from that filtering in this recipe.



Ingredients:

• 4 cups apple pulp
  
• 1 cup ricotta cheese
  
• 1 egg, beaten
  
• 1 cup chopped pecan pieces
  
• 1 lb. phyllo pastry sheets
  
• 100g parmesan cheese
  
• 1 cup butter, melted

Directions:

Assemble all ingredients before beginning to work with phyllo pastry.

Mix apple pulp, ricotta cheese, pecans and beaten egg together thoroughly.

Grate parmesan cheese. (This step should be obvious, I know, and I'm not receiving sponsorship for any product placements on this site, but the tool I have been using for this job is so cool, I have to share it with you.)

The Amazing Microplane Zester


This fabulous tool was a gift from my friend Pam. The Microplane is awesome for finely grating chocolate, hard cheeses, garlic and hard fruits and veggies such as carrots and coconut.


Grated food is collected in the Microplane's own little tray.


And from there can be easily decanted into whatever other container you like.


The Microplane created a full cup of fresh and finely grated parmesan cheese in less than 60 seconds!

Spread one sheet of phyllo pastry out onto work surface.
Keep remaining sheets wrapped in damp cloth.

Lightly and quickly brush phyllo pastry with melted butter.


Sprinkle grated parmesan on top of buttered pastry.


Repeat with two additional layers of pastry, butter & parmesan.

Spoon apple mixture along one edge of pastry.


Fold near edge of pastry over apple mixture, tuck in sides of pastry, and roll up.

Bake strudels in 400°F oven for 20-25 minutes (until golden).

Enjoy these pastries fresh and warm.