Vella's Market in Constantia, NY
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Meat Department
Deli Department
Produce Department
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Our Favorite Recipes


2 tbsp. honey
2 tbsp. whole-grain Dijon mustard
1 lemon
1 large egg
2 cloves garlic, thinly sliced
Kosher salt and pepper
1/2 cup old-fashioned oats
2 small zucchini (about 1/2 lb. total), coarsely grated
1/2 cup fresh flat-leaf parsley, chopped
1 lb. ground beef
4 medium red bliss potatoes (about 1 1/2 lb. total)
4 cups baby arugula
1 tbsp. olive oil

1. Heat oven to 400°F. In a small bowl, combine the honey and mustard; set aside.
2. Using a vegetable peeler, remove 2 strips of zest from the lemon; thinly slice the zest. In a large bowl, whisk together the egg, garlic, zest, 3/4 tsp. salt and 1/2 tsp. pepper. Add theoats, zucchini and parsley and stir to combine. Add the beef and mix just until incorporated.
3. Transfer the beef mixture to a foil-lined baking sheet and shape it into two 5 1/2 x 3-in. loaves. Bake until the internal temperature registers 155°F. 20 to 25 minutes, basting with the mustard sauce during the last 10 minutes of cooking. Let the meat loaf rest 5 minutes before slicing.
4. While the meat loaf is cooking, prick the potatoes with a fork and microwave on high for 5 minutes. Transfer to the oven and roast (along with the meat loaf) until tender, 15 to 20 minutes.
5. Just before serving, cut the lemon in half and squeeze 1 tbsp. of the juice into a large bowl. Add the arugula, oil and 1/4 tsp. each salt and pepper, and toss to combine. Serve with the meat loaf and potatoes.


2 tbsp. white wine vinegar
2 tbsp. chopped fresh or 1 tsp. dried dill
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
2 cups thinly sliced cucumber
2/3 cup thinly sliced sweet onion

In a medium bowl, whisk together vinegar, dill, olive oil, salt, and pepper. Add cucumber and onion; toss to coat. Chill until ready to serve. Store leftovers covered, in the refrigerator for up to 3 days.


16 jumbo shells (from a 12-oz. box)
2 cups marinara sauce
1 10-oz. pkg. frozen leaf spinach, thawed
1/ 2 16-oz. pkg. frozen broccoli florets, thawed
1 15-oz. container part-skim ricotta
2 oz. Parmesan, grated (about 1/2 cup)
4 oz. part-skim mozzarella, grated (about 1 cup)
Kosher salt and pepper
2 tbsp. olive oil
1 tbsp. red wine vinegar
1 small head romaine lettuce, torn
1 seedless cucumber, thinly sliced
1/2 small red onion, thinly sliced

1. Heat oven to 400°F. Cook the pasta according to package directions. Drain and rinse under cold water to cool.
2. Spread the sauce onto the bottom of a large broiler-proof baking dish.
3. Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add it to the bowl. Stir in the ricotta, Parmesan, 1/2 cup of the mozzarella, and 1/2 tsp. each salt and
pepper. Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce.
4. Sprinkle with the remaining 1/2 cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 3 minutes.
5. Meanwhile, in a large bowl, whisk together the oil, vinegar, and 1/4 tsp. each salt and pepper. Toss with the lettuce, cucumber and onion. Serve with the shells.


6 peaches, halved and pitted
1/4 cup butter, melted
3 tbsp. cinnamon-sugar*
1/ 2 of an 8-oz. pkg. cream cheese, softened
1/4 cup sugar
1 egg yolk
1 1/2 tsp. vanilla

1. Preheat oven to 350°F. Line a 15x10x1- inch baking pan with parchment paper; set aside. Trim a very thin slice from the round side of each peach half so the halves will stand flat on the baking pan. Dip peach halves in melted butter to coat. Arrange peach halves, cut sides up, in prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar; set aside.
2. In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth. Add sugar, egg yolk, and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.
3. Bake, uncovered, about 30 minutes or until lightly browned and softened. Serve warm or at room temperature.

*Note: Use a purchased cinnamon-sugar mixture or combine 3 tbsp. granulated sugar with 1 tsp. ground cinnamon.


3 tsp. olive oil, divided
1 medium onion, chopped
6 garlic cloves, minced
1/8 tsp. crushed red pepper
3 lb. tomatoes (4 to 5 medium), seeded, diced (7 cups) or 3 (14 oz.) cans diced tomatoes
1/2 tsp. salt
3 lb. eggplant (3 to 4 medium), unpeeled, sliced crosswise (3/8 inch)
1 cup low-fat (1%) cottage cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup slivered fresh basil
1/2 cup grated Parmesan cheese
3 tbsp. panko

1. Heat 2 tsp. of the oil in large wide pot or Dutch oven over medium heat until hot. Cook onion 2 to 3 minutes or until softened, stirring frequently. Add garlic and crushed red pepper; cook and stir 30 seconds or until fragrant. Add tomatoes; bring to a boil. Reduce heat to medium-low; simmer 20 to 30 minutes or until sauce has thickened, stirring frequently and mashing tomatoes with spoon.
2. Puree sauce with immersion blender or mash with potato masher. Stir in salt.
3. Meanwhile, heat grill. Spray both sides of eggplant slices with cooking spray. Grill, covered, over medium-high heat or coals 8 to 12 minutes or until browned and tender, turning once.
4. Heat oven to 400°F. Spray 13x9-inch glass or ceramic baking dish with cooking spray. Spread 1/2 cup tomato sauce over bottom of dish. Arrange one-third of eggplant slices over sauce; spread with 3/4 cup tomato sauce. Spoon 1/2 cup cottage cheese over sauce, sprinkle with 1/3 cup mozzarella cheese, 1/4 cup basil and 1 tbsp. Parmesan cheese. Top with one-third of the eggplant. Repeat layering once. Top with remaining eggplant; spread with remaining tomato sauce. Sprinkle with remaining Parmesan cheese and mozzarella cheese.
5. Combine panko and remaining 1 tsp. oil in small bowl; sprinkle over casserole. (Recipe can be made to this point 2 days ahead. Cover and refrigerate. Add 5 to 10 minutes to baking time.)
6. Bake 35 to 45 minutes or until casserole is bubbly and top is golden brown. Let stand 10 minutes before serving.


1 1/2 cups distilled white vinegar (5% acidity)
4 tsp. sugar
4 tsp. table salt
2 cups water
8 cloves garlic, sliced
2 tbsp. coriander seeds
1 tbsp. black peppercorns
2 tsp. mustard seeds
Pinch of red pepper flakes
1/ 2 medium cucumber (8 inches), cut crosswise into rounds or lengthwise into 6 wedges 2 small zucchini (6-8 inches), cut length wise into quarters
6 sprigs fresh dill

1. Shake vinegar, sugar, and salt for brine in a sealed 1-quart container (a large jar works well) until sugar and salt dissolve. Add water, garlic, coriander seeds, pepper corns, mustard seeds, and pepper flakes.
2. Divide most of the brine among smaller jars. Place cucumber, zucchini, and dill in jars and top off with remaining brine; close tightly with lids and refrigerate 1 day to develop flavor. Pickles will keep in the
refrigerator for up to 1 week. Note: Unlike fermented pickles, these “quick” pickles are not preserved and must be refrigerated to avoid food-borne illness. Discard pickles after 1 week.


2 pounds skinless chicken thighs
1 1/2 tsp. dried Italian seasoning
3/4 tsp. garlic salt
1/4 tsp. black pepper
1 large onion, thinly sliced
1 can (14 1/2 ounces) diced tomatoes
1 cup reduced-sodium chicken broth
2 tbsp. quick-cooking tapioca
1 can (15 ounces) cannellini beans, drained and rinsed
1/2 cup sliced black pitted olives
1/2 cup fresh basil, torn into small pieces
6 biscuits (such as Pillsbury Grands) baked following package directions

1. Coat slow cooker with nonstick cooking spray.
2. Place chicken thighs in slow cooker and season with Italian seasoning, garlic salt and black pepper. Scatter onion over chicken. Stir together tomatoes, broth and tapioca; pour over onions.
3. Cover and cook on HIGH for 5 1/2 hours or LOW for 7 1/2 hours. Stir in beans and olives and cook an additional 30 minutes. Remove bones.
4. To Serve, stir in basil and spoon over biscuits.


2 cups all-purpose flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
2 cups packed light-brown sugar
2 eggs
1/2 cup (1 stick) butter or margarine, softened
1 tsp. vanilla extract
1 1/2 cups diced Golden Delicious apple
3/4 cup raisins

1. Heat oven to 350°F. Liberally coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside.
2. In a medium-size bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
3. In a large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or until smooth.
4. Reduce speed to low and gradually add flour mixture; mix for 2 minutes or until just incorporated. Stir in diced apples and raisins and spread into prepared pan.
5. Bake at 350° for 35 minutes or until tooth pick inserted in center comes out clean. Cool completely before cutting into bars and serving.


3/4 cup fresh raspberries and/or blueberries
2 tbsp. sugar
1/4 tsp. ground cinnamon
6 tbsp. smashed apples, or apple butter
12 slices soft whole grain white or whole wheat bread
1/4 cup vegetable oil

1. Preheat oven to 350°F. Wash berries and spread to dry on paper towels. Meanwhile, stir together sugar and cinnamon; set aside.
2. For each pie, spoon 1 tbsp. smashed apples in the center of bread slice. Top with 3 to 4 berries and a slice of bread. Gently press top slice around fruit. Trim crusts from bread using a serrated knife.
3. With a fork, press edges of bread together to seal in the filling. Lightly brush the top slice of bread with some of the oil. Pick up each pie and, while holding in your hand, lightly brush the opposite side with oil. Place pies on an ungreased baking sheet. Sprinkle tops with cinnamon-sugar.
4. Bake pies for 18 to 20 minutes or until bread is lightly toasted. Transfer to a cooling rack. Cool at least 30 minutes before serving. Makes 6 servings.

Peel, core and slice 4 lb. apples. Place apples and 1/2 cup water in a 4- or 5-quart heavy bottom pan over medium heat. Simmer, covered for 20 minutes or until apples are very tender. Remove from heat. Mash with a potato masher or blend with an immersion blender. Return to heat. Simmer, uncovered, for 5 minute or until the fruit thickens and most of the liquid has evaporated, stirring frequently. Transfer to a covered container. Store in the refrigerator up to 2 weeks. Makes 4 cups.


1 tbsp. vegetable oil
4 bone-in center-cut pork chops, about 8 ozs. each
1/8 tsp. salt
1/8 tsp. black pepper
2 tbsp. cornstarch
1 can (14 1/2 ozs.) reduced-sodium chicken broth
2 tbsp. capers
2 tbsp. lemon juice
1/4 cup fresh parsley, chopped
1/2 pound whole-wheat spaghetti, cooked following package directions.
1 large head broccoli, cut into florets and steamed

1. Heat oil in a large nonstick skillet over medium-high heat. Season chops with salt and pepper; sauté 3 minutes per side. Remove to a plate.
2. Stir cornstarch into the broth; add to skillet and simmer 1 minute until thickened. Add to capers, lemon juice and pork chops. Cover and simmer 3 minutes or until internal temperature registers 145°. Stir in parsley.
3. Serve chops with cooked spaghetti and steamed broccoli.


2 (24-ounce) packages refrigerated Simply Potatoes Traditional Mashed Potatoes
1/ 2 (8-ounce) package Philadelphia Cream Cheese
3/4 tsp. ground black pepper
3 1/2 cups shredded rotisserie chicken breast, divided
2 cups shredded Cheddar cheese, divided
1 cup chopped green onion, divided
1 (12-ounce) package fresh broccoli florets, divided
6 slices Hickory Smoked Bacon, cooked, crumbled, and divided

1. Preheat oven to 375°. Grease a 13x9- inch baking dish. Peel back film at corner of each package of potatoes to vent. Microwave on HIGH for 3 minutes.
2. In a large bowl, combine potatoes, cream cheese, and pepper; beat at medium speed with a mixer until combined. Stir in 1 3/4 cups chicken, 1 cup cheese, 2/3 cup green onion, half of broccoli, and half of crumbled bacon. Spread mixture in prepared dish. Sprinkle with remaining 1 3/4 cups chicken, remaining broccoli, remaining bacon, and remaining 1 cup cheese.
3. Cover and bake for 45 minutes or until cheese melts and casserole is heated through. Top with remaining 1/3 cup green onion. Makes 6 servings


1/3 cup cold unsalted butter
cup up 6 very small red cooking apples (1 1/4 to 1 1/3 pounds total)
1/3 cup packed brown sugar
1 1/3 cups all-purpose flour
2/3 cup granulated sugar
2 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp. vanilla extract
ice cream (optional)

1. Heat oven to 350°. Place cold butter in a 9x9x2-inch baking pan. Place in 350° oven for about 5 minutes or until butter is melted. Meanwhile, halve apples; remove stems. With a melon baller or small spoon, scoop out apple cores. Sprinkle brown sugar over melted butter; stir. Arrange 9 apple halves in butter mixture, cut sides down. Return to oven and bake 10 to 15 minutes or until bubbly.
2. Meanwhile, peel and coarsely shred remaining 3 apple halves; set aside. In a medium bowl combine flour, granulated sugar, baking powder and spices. Add shredded apple, milk, 1/4 cup softened butter, egg and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoon batter gently over apples in pan, spreading evenly (some apple may still be exposed and some butter mixture may come to the surface).
3. Bake at 350° for about 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 5 minutes. Loosen edges and invert onto serving platter. Spoon any topping left in pan over the top of cake. Cool about 20 minutes; serve warm with ice cream.


1 (3 1/2 to 4-pound) boneless pork loin roast
3 large cloves garlic, pressed
3 tbsp. olive oil, divided
3 tsp. Italian seasoning
1 tsp. coarse sea salt
1/2 tsp. freshly ground black pepper
Garnish: fresh rosemary and sage sprigs

1. Using kitchen string, tie roast, securing at 1-inch intervals.
2. In a small bowl, combine garlic, 1 tbsp. olive oil, Italian seasoning, sea salt, and pepper to make a paste. Rub mixture over all sides of roast. Place roast in a large, heavy-duty resealable plastic bag; seal
and chill for 1 hour.
3. Preheat oven to 375°. Lightly spray a roasting pan with nonstick cooking spray.
4. In a large skillet, heat remaining 2 tbsp. olive oil over medium-high heat. Add roast, and cook for 2 to 4 minutes per side or until browned on all sides. Place roast in prepared pan.
Makes 6 to 8 servings


6 tbsp. butter, softened
1/2 cup packed brown sugar
1 tsp. ground cinnamon
1/ 3 cup English toffee bits or almond brickle chips
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup confectioners’ sugar
4 1/2 tsp. milk
1/4 tsp. vanilla extract

1. In a small mixing bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits.
2. Separate each tube of crescent dough into four rectangles; seal perforations. Spread evenly with the butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.
3. Cut each into six 1-in. slices; place cut side down into two greased 8-in. square baking dishes. Bake at 375° for 14-16 minutes or until golden brown.
4. In a small bowl, combine the confectioners’ sugar, milk and vanilla until smooth. Drizzle over warm rolls.
Yields: 4 dozen


2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1 bag (11.5 ounces) chocolate chunks

1. Heat oven to 375°. In a medium-size bowl, whisk together flour, baking soda and salt. Set aside.
2. In large bowl, beat together butter and peanut butter with an electric mixer until smooth. Beat in both kinds of sugar until pale-colored. Add eggs and vanilla, beating until smooth. On low speed, beat in flour mixture just until combined, or, alternately, stir in by hand. Add chocolate chunks and stir until evenly distributed.
3. Using a small scoop, form mounds of cookie dough on a large cookie sheet (about 12). Press down with a fork in a crosshatch pattern. Bake at 375° for 15 minutes or until browned. Cool on wire rack; repeat with all dough.
Makes about 2 1/2 dozen


12 oz. dried jumbo pasta shells (about 35)
3 tbsp. extra virgin olive oil
1 1/2 lb. lean ground beef
2 garlic cloves, peeled and crushed
2 28-oz. cans peeled San Marzano tomatoes or whole tomatoes
1 15-oz. carton whole-milk ricotta cheese
1 1/3 cups grated or finely shredded
Parmigiano-Reggiano cheese

1. Preheat oven to 350°F. Lightly oil a 15x10x1-inch baking sheet and a 3-quart oval or rectangular baking dish.
2. Bring a large pot of water with 1 tbsp. salt to boiling. Add shells and cook just until slightly tender, about 4 to 5 minutes. Drain pasta and spread in a single layer on baking sheet so they don’t stick together.
3. In a large skillet heat 1 tbsp. of the olive oil over medium heat. Add beef and 1 clove of garlic. Season with salt and pepper. Cook and stir 6 to 8 minutes until no pink remains. Transfer to bowl; set aside.
4. For tomato sauce, in a second skillet over low heat combine remaining olive oil, remaining garlic, and undrained tomatoes. Season with salt and pepper. Bring to a simmer and cook for 15 to 20 minutes until thickened somewhat, breaking up tomatoes with the back of spoon.
5. Stir 1 1/2 cups of the tomato mixture into ground beef, add ricotta and 2/3 cup of the Parmigiano cheese; stir until combined.
6. Spoon 1 1/2 cups tomato sauce into prepared baking dish. Fill each pasta shell with about 1 tbsp. meat and cheese mixture. Arrange shells in prepared baking dish. Spoon remaining tomato sauce over shells then sprinkle remaining 2/3 cup cheese.
7. Bake about 30 minutes, until filling is heated through and top is golden brown.
Makes 8 servings.


1 box (9 ounces) Nabisco Famous
Chocolate Wafers, finely crushed
2 tbsp. sugar
6 tbsp. butter, melted
1 1/2 pounds cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tbsp. cornstarch
1 tsp. pumpkin pie spice
1 cup pumpkin pie mix
4 eggs
1 tsp. vanilla
1/2 cup milk chocolate baking chips

1. Heat oven to 350°F. Wrap bottom and side of a 9-inch springform pan with foil.
2. Crust. Mix together cookie crumbs, sugar and butter. Press over bottom and partially up side of prepared pan. Refrigerate while making filling.
3. Filling. In a large bowl, beat cream cheese until smooth. Beat in sugars, cornstarch and pumpkin pie spice until combined. Beat in pie mix, and eggs one at a time; add vanilla and beat until smooth. Reserve 1/2 cup batter.
4. Microwave chocolate for 30 seconds, stir and microwave another 15 seconds. Stir again and mix into reserved batter; microwave an additional 15 seconds.
5. Pour batter into prepared pan. Dollop heaping tablespoons of the chocolate mixture over top of cake and swirl with a small knife or spatula. Place in roasting pan, adding enough hot water to come halfway up side of foil.
6. Bake at 350° for 70 to 80 minutes, until just set. Run a knife around edge of pan. Cool in pan on rack. Cover, refrigerate overnight. Remove side of pan to serve.


10 slices whole-wheat bread, cut into 1/2-inch cubes
1/2 pound sweet sausage, casing removed
1 Granny Smith apple, peeled, cored and diced
1 medium onion, chopped
2 medium carrots, peeled and diced
2 ribs celery, trimmed and diced
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 tsp. each chopped sage, thyme and rosemary
1/4 tsp. each salt and pepper

1. Heat oven to 350°. Spread bread cubes onto two large baking sheets. Toast at 350° for 15 minutes. and transfer to a large bowl.
2. Heat a large nonstick skillet over medium-high heat. Crumble sausage into pan, breaking apart with a spoon. Cook until no longer pink, 5 minutes.
3. Stir in apple, onion, carrot, celery and garlic. Reduce heat to medium and cook 5 minutes, stirring occasionally. Add broth, sage, thyme, rosemary, salt and pepper. Heat through, about 3 minutes. Pour over bread cubes and stir gently to moisten.
4. Loosely pack stuffing into turkey before roasting, placing excess in a small covered dish. Or spoon all stuffing into a 13x9x2-inch baking dish. Cover with foil and bake 20 minutes, uncovering for last 5 minutes to crisp top, if desired.


1 frozen turkey (about 14 pounds), thawed as per package directions
Apple-Sausage Stuffing (see above)
3 tbsp. butter
2 tbsp. honey
2 tsp. each chopped fresh thyme leaves, rosemary and sage
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 cups low-sodium chicken broth
2 tbsp. all purpose flour

1. Turkey. Heat oven to 350°. Remove giblets from turkey and rinse turkey inside and out. Pat dry with paper towels. Place turkey on a rack in a roasting pan. Tuck wings under breast.
2. Loosely pack Apple-Sausage Stuffing into cavity. Tie legs together.
3. Combine butter, honey, herbs, salt and pepper in a small saucepan over medium heat. Cook 2 to 3 minutes, until butter is melted. Brush over turkey, and also under skin on breast, if desired.
4. Roast turkey at 350° for 30 minutes. Baste with any remaining glaze. Lower oven temperature to 325°. Cover with foil and continue to roast until thigh meat registers 165° on an instantread thermometer, about 2 1/2 more hours, or about 15 minutes per pound. Transfer turkey to platter and let stand 20 minutes.
5. Pan Gravy. Strain pan drippings into a fat separator. Pour 1/2 cup defatted juices into a small saucepan along with 2 tablespoons of the turkey fat. Whisk in chicken broth and flour. Bring to a boil over medium-high heat. Cook 3 minutes. Garnish turkey with extra herbs and orange sections. Serve with gravy alongside.


4 pounds russet pototoes, peeled and cut into 2-inch chunks
1 tsp. salt plus more for boiling the potatoes
1 1/4 cups 2% milk
1/4 cup (1/2 stick) unsalted butter, cut up
3 green onions, trimmed and sliced
1 tbsp. snipped fresh chives

1. Place potato chunks in a large pot. Add enough cool water to cover by an inch. Bring to a boil over high heat. Add a little salt to the water. Cook 12 minutes, until potatoes are tender, and drain.
2. Transfer potatoes to a serving dish and mash with a potato masher. Add milk, butter and 1 teaspoon salt; mash until smooth. Stir in green onions and chives and serve.


2 tbsp. butter
2 large sweet onions, thinly sliced
2 tsp. minced garlic
1/2 cup beef consommé
1/4 cup heavy whipping cream
2 tbsp. coarse-grained mustard
1 tsp. crushed rosemary
1/2 tsp. salt
1/2 tsp. ground black pepper
2 1/2 pounds pork tenderloins, trimmed

1. Preheat oven to 400°. Spray a 13x9 inch baking dish with nonstick cooking spray.
2. In a large skillet, melt butter over medium heat. Add onion and garlic; cook for 5 to 6 minutes or until onion is tender. Remove from heat, and stir in consommé, cream, mustard, rosemary, salt and pepper.
3. Place pork tenderloins in prepared baking dish. Pour onion mixture over tenderloins. Bake for 30 minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand for 10 minutes before slicing.


1/2 cup chopped mixed dried fruit
1/4 cup brandy or apple juice
2 Granny Smith apples, peeled, cored and chopped
1 Bartlett pear, peeled, cored and chopped
1/4 cup all-purpose flour
2 tsp. lemon zest
1/4 tsp. cinnamon
10 sheets phyllo dough
6 tbsp. unsalted butter, melted
1 tbsp. confectioners’ sugar

1. Heat oven to 375°. In a small bowl, combine mixed fruit and brandy or juice; microwave 30 seconds. Let stand 10 minutes.
2. In a large bowl, combine apples, pear, flour, lemon zest, cinnamon and dried fruit with any remaining liquid.
3. Unroll phyllo; cover with damp towel. Lay out one sheet and brush lightly with some of the butter. Place another sheet on top; brush with butter. Repeat layering eight more times.
4. Spoon fruit mixture on long side of phyllo, 3 inches from edge, leaving 1 inch at either end. Fold both short ends over filling. Fold 3-inch-wide long strip over filling; roll up to enclose filling. Place, seam-side
down, on rimmed baking sheet. Make eight slits in top. Brush strudel with butter.
5. Bake at 375° for 40 minutes, until nicely browned. Let cool on wire rack. Dust with confectioners’ sugar.