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Title: Strawberry Strudel Torte
Categories: Dessert
Yield: 6 Servings
| 2 | c | Strawberries; sliced |
| 3/4 | c | Fresh rhubarb; sliced |
| 1/2 | c | Sugar |
| 1 | ts | Lemon juice |
| 1/4 | c | Butter; melted |
| 1/2 | c | Whipping cream |
| 1 | tb | Sugar |
| Whole strawberries for garni | ||
| 9 | Frozen phyllo dough (18x12-i |
Recipe by: Randy Pollak Preparation Time: 0:30 GLAZE: In a small saucepan combine 1cup of the strawberries, rhubarb and 2 tablespoons of water. Bring to boil, reduce heat and simmer, covered, for 5 minutes. Pass the mixture through a sieve and add enough water to make 1/2 cup of juice. Combine, in the same saucepan, 1/2 cup sugar and cornstarch. Stir in the juice and add lemon juice. Cook over low heat until mixture thickens, then cook and stir for 2 more minutes. Cover and cool.
PREPARE PHYLLO DOUGH: Lightly grease a baking sheet, set aside. Cut one phyllo sheet into 2 8-9-inch circles (use a plate as your guide). Stack the 2 rounds on the baking sheet and brush with melted butter. Repeat 2 more times to make a stack of 6 phyllo rounds. Prick rounds with a fork and bake in a 425-degree preheated oven for 4-6 minutes, or until golden. Cool on wire rack. Repeat 2 more times to make a total of 3 stacks of six rounds apiece.
Prepare whipping cream by beating in a small bowl with 1 tablespoon of sugar until stiff peaks form.
ASSEMBLE TORTE: Place 1 stack of phyllo rounds on a large plate. Spread with 1/2 of the glaze. Top with another stack of phyllo rounds, spread with 1/2 of the whipped cream. Top with last set of phyllo rounds; spread with some of the glaze, top with remaining berries and spoon remaining glaze over berries. Spoon the remaining whipped cream into center. Garnish the plate with a few whole strawberries. Chill for up to 1 hour before serving.
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