Thursday, September 13, 2007

Sicilian Bread Pie

I don't think that there is one recipe that doesn't look good in Nonna's Italian Kitchen. This Sicilian Bread Pie is the first recipe that I've tried. I made the broccoli version. There is also a spinach version which Isaac has requested for next time.

To put this pie together I used Bryanna's recipe for Pizza Dough and Vegetarian Hot Italian Sausage, also included in Nonna's Italian Kitchen. It ended up being a bit labor intensive. You could use commercial vegan Italian Sausage.

We all liked this pretty well. Next time I will double the amount of broccoli. I would like more vegetable flavor. I added the optional tomato and that gave a more pizza flavor that the kids enjoyed. I accidentally made a full recipe of the pizza dough when this recipe called for half. So, I made bread sticks with the leftover dough.

The sausage had a nice spice to it and an authentic Italian flavor. I also think that this recipe produced a better more realistic texture then many of the store bought faux sausages. I have plenty of sausage patties left over sitting in my freezer for the next time it's called for. I like having things stored up.

I decided to use up the phyllo dough I had sitting in the freezer. I went searching on vegweb for a strudel. This is what I came across.

Recipe submitted by weelittlebuddy, 01/11/07

Apple Strudel

Ingredients (use vegan versions):
1/2 cup sweetened dried cranberries
1/2 cup boiling water
2 Fuji apples (about 1 1/4 lbs total), cored and chopped
1/4 cup favorite sweetener
3 tablespoons unbleached all purpose flour
1/4 teaspoon cinnamon, plus more for dusting
1/8 teaspoon ground nutmeg
8 sheets phyllo dough
non-stick cooking spray

Heat oven to 375° Fahrenheit. Line a large baking sheet with nonstick foil or coat with nonstick cooking spray.

In a small bowl, combine cranberries and water. Let stand 5 minutes, then drain.

In a large bowl combine apples, softened cranberries, sweetener, flour, cinnamon and nutmeg. Toss until combined.

Unroll phyllo dough on work surface; cover with damp towel. Separate one sheet and place on clean surface. Spray lightly with nonstick cooking spray and dust with a little ground cinnamon. Place another sheet on top; coat with spray and dust with cinnamon. Repeat 6 more times, coating each with spray and dusting with cinnamon.

Spoon filling along a long side of phyllo, 3 inches in from edge, leaving 1 inch at either end. Fold both short sides (ends) over filling. Fold 3 inch wide long strip over filling; roll up, jelly roll style.

Place, seam side down, on foil-lined baking sheet. Spray with nonstick cooking spray and sprinkle with cinnamon.

Bake and 375° for 35 minutes, until nicely browned. Let cool on rack for at least 20 minutes.

Slice with a serrated knife; best served the same day.

I really like the pastry part of strudel and so made three thinner strudels with this amount of filling. Next time I think I would only split it into two. The filling was excellent and the cranberries gave a touch of extra bite. I also sprinkled the top with cinnamon and sugar. I like the way it sweetened the pastry.

This was a quick and easy dessert, once the phyllo was defrosted. I figure that it's not as bad for us since it has fruit. Please don't shatter my delusions.


veganmomma said...

I love the black forest streudel at stephanie's bakery, can you try to make that and let me know how i turns out? :)
I'll file this recipe into my file of recipes that are too labor intensive to make with infant. I can't do anything that takes more than 20 minutes these days and even that is pushing it.

lao80 said...

Would that be cherry and chocolate or cherry, chocolate and cream cheese?