NEW YORK (WLNY) — Nothing says fall like crispy, juice apples — and what better way to eat them than in a classic strudel?

Chef Colleen Grapes, a pastry chef at the Red Cat and The Harrison, stopped by to show us her version of the festive dish.

More: The 6 Best Family Destinations For Fall

Grapes is also participating in ‘A Second Helping Of Life,’ a tasting event that features top female chefs from the city who gather at Chelsea Piers to benefit SHARE, an organization that supports those affected by breast or ovarian cancer.

The 10th Annual ‘A Second Helping of Life’ takes place at Pier 60, Chelsea Piers on Monday, September 23, at 6;00 – 9:30 PM. Visit to get tickets.

Quince & Apple Strudel with Calvados Whipped Cream and Caramel

4 apples..3 quince.. 2 sprigs of thyme.. 3 tablespoons butter..1/8 of a teaspoon of cinnamon.. 5 tablespoons of butter
Package of frozen fillo
4 oz melted unsalted butter
4 apples (whatever your favorite is) 3 quince. Peel, core, and dice each into about have size pieces keep separate and toss with lemon juice and set aside. For the apples in a saute pan place 3 tablespoons of butter half cup of sugar tablespoon honey 1/8 of a teaspoon of cinnamon. Over low flame so to the apples until halfway done. Set aside to cool. For the quince get to tablespoons of sugar 2 tablespoons of butter and a pinch of salt over very low flame and cover. Cook until halfway done. Toss the two together with a little bit of fresh thyme

12 ounces of sugar.. half a teaspoon lemon juice.. 2 cups heavy cream.. 3 ounces butter.. 1&a half teaspoons of kosher salt
In a medium size pot combine 12 ounces of sugar quarter cup of water half a teaspoon of lemon juice and cook that until it’s an amber color, then turn the flame of. Once the bubbles have subsided por n 2 cups worth of heavy cream that is at room temperature slowly while whisking. Once its incorporated then add 3 else’s of butter and stir in until fully dissolved.  Then add 1&a half teaspoons of salt.

For the whip cream
2 cups of heavycream.. half a teaspoon of salt..2 tablespoons of honey. Whisk until thick.
Almond cream
7 ounces butter room temperature.. 6 ounces sugar..1 teaspoon orange zest.. 1 1/2 teaspoon almond extract.. 4 eggs.. 8 ounces almond flour..1 1/4 teaspoon kosher salt .
Cream together the butter and sugar, then at everything else hopefully combined. Put in the refrigerator for an hour.

Pastry cream
2 cups milk…4 egg yolks..2 1/2 ounces granulated sugar.. 1 ounce cornstarch..have 1/2 teaspoon vanilla extract.
In a bowl place the egg yolks, sugar, and cornstarch. Whisk together, wipe down the sides, and set aside.
In a non reactive pan, medium size, bring the milk to a boil. Pour over the top of the egg yolk mixture and whisk together until fully incorporated. Poor this back into the pot on top of a medium flame. Whisk until thick. Strain into a clean bowl and place on top of an ice bath. Mix in the vanilla extract, keep mixing until slightly cold and then let’s sit stirring occasionally. Place in the refrigerator until cool.
4 ounces butter and melted over heat,  just until it’s melted. You will also need it 2 inch brush to brush the butter on top of the fillo fough.
Take one sheet of filo dough and lightly brush it with the butter and sprinkle with some sugar. Take 2 tablespoons of pastry cream and put it in the center two thirds of the dough and take about 1 tablespoon worth of almond cream and spread that along side of the pastry cream it should have a total of only about an inch in width. Take about a handful worth of the Apple and quince mixture and place in the center. You’re basically going to roll them up like an eggroll. So roll it up halfway, fold in the sides, then continue to roll the rest of the way up. Right before you get to the end brush with butter and roll the streusel on top of the fold so that its at the bottom. Brush with butter sprinkle with sugar and place in the oven at 325 degrees for about 20 minutes. They should be golden brown.

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