Autumn Apple Strudel

Ingredients

• 1 cup apple juice 
• 1.3 pounds braeburn apples cored peeled cut into 1/2-inch cubes
• 1 tablespoon brandy 
• 1  cinnamon sticks 
• 1.5 tablespoons cornstarch 
• 0.3 cup bing cherries dried packed ()
• 0.5 cup cooking wine dry white
• 0.3 cup brown sugar packed ()
• 0.5 cup graham cracker crumbs 
• 0.7 cup hazelnuts husked toasted
• 12 inch sheets x12-inch phyllo pastry or fresh frozen thawed
• 0.3 cup prune- cut to pieces packed pitted halved ()
• 4 ounces bittersweet chocolate unsweetened chopped (not )
• 3 tablespoons sugar 
• 0.5 cup butter unsalted melted
• 1  vanilla pod split
• 0.5 teaspoon vanilla extract 
• 8 servings whipped cream 
• 3  star anise whole

Equipment

• baking sheet
• sauce pan
• oven
• whisk
• plastic wrap
• kitchen towels

Directions

1. Boil juice in small saucepan until reduced to 1/2 cup, about 6 minutes.
2. Remove from heat.
3. Add chocolate and let stand 1 minute; whisk until melted and smooth. Stir in brandy and vanilla. (Sauce can be prepared 4 days ahead. Cover and chill. Rewarm before serving.)
4. Combine 1 cup juice, wine, star anise, and cinnamon in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer.
5. Remove from heat. Cover; let stand 10 minutes.
6. Add cherries and prunes. Cover and simmer until fruit is plump, about 5 minutes. Discard star anise, cinnamon, and vanilla bean.
7. Mix in apples and sugar; simmer until apples are tender but hold shape and liquid is reduced to 3 tablespoons, stirring occasionally, about 45 minutes.
8. Mix cornstarch and 2 tablespoons apple juice.
9. Add to filling; stir over medium-high heat until filling thickens and boils, about 3 minutes. (Can be made 3 days ahead. Cool slightly, cover, and chill.)
10. Preheat oven to 375°F. Lightly butter heavy large baking sheet. Blend first 3 ingredients in processor until nuts are finely ground.
11. Place dry kitchen towel on work surface.
12. Place 1 phyllo sheet on towel (cover remaining phyllo with plastic wrap and damp towel).
13. Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter.
14. Sprinkle with scant 3 tablespoons nut mixture. Continue with 6 more phyllo sheets, brushing each with butter and sprinkling with scant 3 tablespoons nut mixture. Top with remaining phyllo sheet.
15. Brush with butter. Spoon filling atop phyllo stack in 12x3-inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. Fold short edges over filling. Using towel as aid and beginning at edge close to filling, roll up strudel jelly-roll style.
16. Place strudel, seam side down, on prepared baking sheet.
17. Brush strudel with butter. (Can be made 4 hours ahead. Chill.)
18. Bake strudel uncovered until golden, about 45 minutes.
19. Let cool at least 30 minutes.
20. Cut warm or room-temperature strudel into slices; place on plates.
21. Serve with ice cream and warm chocolate sauce.
22. *Brown star-shaped seedpods sold at Asian markets and specialty foods stores and in the spice section of some supermarkets.