Pre-heat oven to 400 degrees F.
Melt butter in a saucepan over medium heat. Add apples, water,
sugars, spices, lemon juice, and apple brandy (or rum).
Cook until apples are soft,
stirring occasionally, about 10 minutes. Turn heat to low, cover
and cook another 10 minutes. Transfer apple mixture to a blender or food processor
and puree. Return the apple mixture to saucepan, add currants and chopped walnuts. Keep warm.
Remove the phyllo dough from the freezer and let thaw at room
temperature for about 2 hours.
Carefully unwrap the phyllo dough, unroll it
and place on a sheet of plastic film. Immediately cover the phyllo
dough with another sheet of plastic film and place a damp towel on
top of the plastic film. This will keep the phyllo moist while you
prepare the strudel.
Place another sheet of plastic film on the counter. Carefully lay a
sheet of phyllo dough on top of the plastic film. Brush with melted
butter. Continue to add the 9 remaining sheets of phyllo, one at a
time, brushing each layer with more melted butter.
Place half of the apple compote on top of the sheets of phyllo.
Carefully roll up the strudel, using the plastic film as a guide. Brush
the rolled strudel with more melted butter.
Carefully place the strudel on a cookie sheet and bake in the oven
for 20-25 minutes until golden brown and crispy.
Let it cool for approximately 30 minutes before serving. Dust top with confectioner's sugar, if desired. Cut the
strudel into serving portions and serve with whipped cream or vanilla ice cream.
Date: April 11, 2002