Ingredients

3/4 cup (175 mL)    unsalted butter, divided
3 pounds (1.5 kg)    Granny Smith apples, cored, peeled, and cut into large dice
1/2 cup (125 mL)    all-purpose flour
1 cup (250 mL)    granulated sugar
8 ounces (250 g)     cream cheese, softened
1/2 teaspoon (2 mL)    ground cinnamon
1/4 teaspoon (1 mL)     grated nutmeg
1/2 cup (125 mL)     maple syrup
10     sheets phyllo pastry 

Glen Breton Caramel Sauce
1/2 cup (125 mL)     granulated sugar
1/2 cup (125 mL)     water
1/2 cup (125 mL)     whipping cream
1 tablespoon (15 mL)     Glen Breton whisky

Directions

Make apple filling: In large pan, melt 1/3 cup (75 mL) butter over medium heat. Add apples and sauté until tender.

In a large bowl, sift together flour, sugar, cinnamon, and nutmeg. Add cooked apples and stir gently until coated. Drain, reserving 1/2 cup (125 mL) of drained sugar mixture for cream cheese filling. Cool apple mixture in refrigerator for at least 1 hour. (Can be prepared to this point a day ahead.)

Make cream cheese filling: Put cream cheese, maple syrup, and the 1/2 cup (125 mL) drained sugar mixture into a food processor; pulse until smooth.

Prepare phyllo pastry: Melt remaining butter. Using one sheet of phyllo at a time, lightly brush with melted butter, overlapping each sheet by a half until all 10 sheets are used, creating a rectangle. About 5 inches (13 cm) up from the bottom, spread cream cheese mixture in a row, leaving 2 inches (5 cm) bare on each side for folding in. Top cream cheese mixture with apple filling. Fold sides in and roll up, tucking ends in as you go, making it round and tight.
 
Transfer strudel to a standard baking sheet lined with parchment paper. Brush top of strudel with melted butter and sprinkle with lightly browned sugar, if desired. Bake at 350°F (180°C) for 20 minutes, or until lightly browned.

To serve, cut into 8 slices. Top with Glen Breton Caramel Sauce. Makes 8 servings. (Strudel will hold up to 3 days in the refrigerator.)
 
Glen Breton Caramel Sauce
In a heavy-bottomed saucepan, combine sugar and water; cook until golden brown. Remove from heat. Whisking constantly, slowly and carefully add cream and whisky. Serve warm. 

This sauce will be bottled and available, along with other whisky-based products, in Glenora's gift shop.