Rhubarb and Amaretti Strudel

==Ingredients==
* 1 lb fresh rhubarb stalks
* 9 sheets phyllo dough (about ½ package), thaw if frozen
* 1 cup (2 sticks) unsalted butter, melted
* 1 cup crushed amaretti (almond flavored macaroons)
* ½ cup packed brown sugar
* 2 tsp ground cinnamon
* grated zest of 1 orange
* ½ cup chopped walnuts
* whipped cream or vanilla ice cream 
==Directions==
# Cut rhubarb into ½ inch pieces.
# Blanch the pieces in boiling water for 1 and ½ minutes, drain and pat dry.
# Place 1 sheet of phyllo on a baking sheet the same size as the phyllo dough.
# Brush with butter and sprinkle with a few tablespoons of the amaretti crumbs.
# Keep remaining dough covered with damp towel to prvent from drying out.
# Layer 4 more sheets of the phyllo on top of the first in the same manner, brushing each with butter and sprinkling with crumbs.
# Then, layer 2 more sheets, brushing with butter but omitting the amaretti.
# Mak a compact row of rhubarb peices 2 inches from one long edge of the dough.
# Sprinkle the rhubarb with the brown sugar, cinnamon, orange zest, walnuts and any remaining amaretti crumbs.
# Layer 2 more phyllo sheets over the rhubarb, brushing with butter.
# Starting at the edge with the rhubarb, roll up the dough like a jelly roll.
# Turn seam side up and brush the top and sides of the dough with butter.
# Turn seam side down, fold both ends under to seal, and brush top with butter.
# Bake until golden brown (40-50 minutes).
# Let stand several minutes, then slice.
# Serve with whipped cream or ice cream.
# Can be baked in advance and served at room temperature or cold.
Category:Pastry Recipes