Served with small scoops of ice cream and a pink-hued syrup, this fruit-filled dessert delivers a glorious finale to a special dinner. Strudel dough looks more difficult to make than it really is. The secret is using bread flour, a high-gluten flour, which allows you to stretch a small amount of dough over a large surface.
·To make syrup (if not making star-fruit chips), bring 2 cups water and 2 cups sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved, then add quince and proceed with recipe.
·Quince syrup and filling (including apples and cherries) can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before using.
·Nut mixture can be made 2 days ahead and kept in an airtight container at room temperature.
·Strudels are best eaten the same day they're made but can be made 1 day ahead and kept at room temperature, covered. Reheat in a preheated 350°F oven 15 minutes.
·Strudels can be assembled (but not baked) and frozen on baking sheet, covered tightly with foil, until frozen hard, then kept frozen, wrapped in parchment and then foil, 2 weeks ahead. Thaw, uncovered, on baking sheet at least 1 hour before baking.
