Flaky layers of pastry hugging rich, warm apple-pie like filling, an aroma of cinnamon and apples wafting through your house- No, this isn’t one of those rectangular processed food items found in a box in the freezer aisle, this is the Real thing, after all, June 17th is National Apple Strudel Day!
Strudels are not traditionally American, they were originally made famous by the Viennese who often prepared them with multiple thin layers of dough and sweet tart apple filling. The filling in strudels often contain nuts, raisins and spices such as cinnamon, nutmeg, mace, and even cardamom.
Apple strudels are fairly easy to make…
1 Granny Smith apple (or other firm/tart apple) – peeled, cored and coarsely shredded
3 Granny Smith apples (or other firm/tart apple)- peeled, cored and sliced thinly
1 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup golden raisins
1 sheet frozen puff pastry, thawed
1/4 cup milk
Preheat oven to 400°
In a large bowl combine brown sugar, cinnamon and raisins, stir in the apples until thoroughly coated. Unfold the puff pastry onto a clean cold baking sheet that has been lined with parchment paper.
Roll it out lightly. Do not over-roll and be sure the room is not overly warm or the pastry will not “puff” during baking.
Fill the center of the pastry, lengthwise with the apple filling. Fold the pastry around the filling and seal the edges by dabbing your fingers in a little bit of warm water and the rubbing the pastry edges together with your wet fingertips.
Whisk the egg and milk and lightly brush the top of the pastry to allow even browing. Bake 25-30 minutes or until the pastry is golden brown and puffed.
If you’d like you can dust the top with confectioners sugar or make a glaze with a bit of confectioners sugar, vanilla and a dab of milk.
Did you know?
The oldest known apple strudel recipe originated in Austria in 1696
© Can Stock Photo Inc. / ppi09