PERTH PEPPER AND PESTLE 
DESSERT RECIPES

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Balderson Cheddar Apple Struedel with Merlot Wine Jelly Glaze

Blueberry Sambuca Bundt Cake with Cheese Cake Filling
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Balderson Cheddar Apple Struedel with Merlot Wine Jelly Glaze

Struedel:

Garnish:

Preheat over at 400º F.  Cut apples thinly across the flesh to obtain large slices, but avoiding the core.  As you progress around the apple, the slices will be slightly wedged (up to 1/4") and will ultimately fit together nicely when layering into strudel.  Mix the thin apple wedges into a bowl with the Merlot Wine Jelly (plain, Cranberry, Pink Peppercorn, or Yule Spice flavour)  and roasted walnuts. ***If using plain Merlot Wine Jelly, you may want to add cinnamon, ground allspice, cloves mixed together - about 1/2 tsp total.

Place mixture onto one end of phyllo leaves, tightly layering wedges and leaving enough room at ends to fold over before rolling.  Sprinkle mixture with grated Balderson Extra Old Cheese.  Using only two sheets, tuck ends up and over, and roll struedel into a compact jellyroll.   ***REMEMBER WHICH SIDE HAS THE CHEESE UP!!!***

Place the jellyroll at the beginning of the phyllo, again, and re-roll, using the next two sheets of phyllo (repeat, if using 6 sheets).  Attractively cut several slits into top of pastry with a sharp knife, to vent steam.  Place onto a greased baking tray and lower oven temp 350º F.  Bake 35-45 minutes until golden brown and apples are tender when tested.

To serve:  Place grated Balderson Cheddar Cheese onto serving plate, only where the struedel will be placed.  When cooked and ready to be served, place struedel on top of the cheese.  The drizzle struedel with melted Merlot Wine Jelly, allowing it to flow onto plate.  Sprinkle with roasted walnuts and serve immdiately.