Today I’m making Apfelstrudel again. It is one of the few desserts I know how to make and my family likes it. I’m not making my own dough. That is way beyond my capabilities. For a sense of how skilled you have to be to pull off authentic strudel dough, watch this delightful documentary:
I’m instead using puff pastry from Whole Foods:
The ingredients for the recipe are:
- 1 1/2 cup sliced apples
- 1/2 tsp cinnamon
- 1 tbsp sugar
- 1 tbsp flour
- 1/4 chopped walnuts
- 2 tbsp brown sugar
- 1 tbsp bread crumbs
- 1 tbsp white sugar
- 1 puff pastry
- 1 egg
First, peel the apples and slice them up into small pieces. In a bowl, mix them with 1/2 tsp cinnamom, 1 tbsp sugar and 1 tbsp flour. In a second bowl mix 1/4 chopped walnuts, 2 tbsp brown sugar, 1 tbsp bread crumbs and 1 tbsp white sugar.
Let the puff pastry defrost properly. On a flat, well floured board spread the pastry with a rolling pin until it is fairly thin (watch the video above on how thin it can get). Paint a little egg wash on the spread-out pastry and layer the breadcrumb mix from the second bowl onto 2/3 of the surface. Put the apple mix from the first bowl on top onto 1/3 of the surface.
Fold (roll) the whole thing gently, keeping everything together. It should look like a nice rolled package.
Here my daughter is doing the egg wash painting the rolls (she loves that).
Put it on a baking sheet and paint the whole roll with egg wash. Cut little straight sliced holes, evenly spaced into the dough to give the pressure escape hatches.
Bake it in the middle rack at around 375F for about 42-45 min.
You can do with other fruit too, peaches and cherries are great.
