WINZER WHITE
FEATURED WINE & PAIRINGS
Off-dry, medium bodied wine with notes of Meyer lemon, baked Yellow Delicious apple, and ripe pineapple: subtle notes of sweet cream and apple blossom with a quick finish.
Wines with higher acid and higher tannins, like our Marquette wine, pair well with full-flavored fatty foods.
​
Harvest Strudel with Vanillesosse
Why it Works
Sweet citrus and pineapple notes are accented by the rum soaked raisins, while baked apple notes enhanced by the Golden Delicious apples in the strudel. Vanillesosse’s richness and texture is balanced by wine’s off-dry style, while the sauce’s aroma helps to lift the cream notes of the wine. In addition to the style of the wine, the Winzer White has an inherent acidity (to balance the sweetness) that toys with the texture of the crispy phyllo dough and makes for a more dynamic pairing.
​
Ingredients
8 o. ( ½ box) frozen phyllo dough, thawed
2 lbs Golden Delicious, cored, peeled, sliced to ¼ inch-thickness
2/3 c. fine, plain, breadcrumbs
1/2 c. sugar
Butter: 4 T unsalted, for breadcrumbs;
¼ c. chopped almonds
2 T unsalted, melted, for brushing
1/3 c. golden raisins
1 t ground cinnamon
3 T spiced rum, for soaking raisins
¼ t ground nutmeg
1 T lemon juice
Salt
1 large, very clean, kitchen towel
For Vanillesosse
1 ¾ c. milk
3 T sugar
1 vanilla pod
2 eggs, beaten
1 c. cream
1 t, heaping, cornstarch
Instructions
Preheat oven to 375F; Soak raisins in rum for 10 min, until soft; add lemon juice to sliced apples
Add 4 T butter to pan, and melt; add breadcrumbs and toast until golden and fragrant; remove from heat and cool
Mix cinnamon, sugar, nutmeg, and almonds together and add to breadcrumbs
Strain raisins from rum and add to breadcrumb mix
Roll out phyllo on lightly floured surface, roll out to ¼ inch-thickness, 13-15 inches in diameter
Gently move dough to lightly floured kitchen table and begin to smooth wrinkles, and stretch dough to make a rectangle, roughly 18 inches by 30 inches. Dough should be paper thin, translucent; remove thick edges with a knife
Brush half of the dough with melted butter; spread breadcrumb mixture out evenly, parallel to short edge of dough, pat gently into dough; top breadcrumb mixture with apples; filling should be at least 1 inch from each edge
Fold in ends of dough over filling, then using towel slowly and carefully roll strudel into log shape, tucking in edges as you continue to roll.
Place strudel onto greased baking sheet, brush with remaining butter; bake for 30 min
Vanillesosse
Combine milk, sugar and vanilla pod, boil until sugar is dissolved; remove from heat