Crossover Apple Strudel

Crossover Apple Strudel Author: Canadian Living Credits: Crossover Apple Strudel

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: October 2010

Ingredients

  • 2 1/2 teaspoons active dry yeast
  • 1/4 cup warm water
  • 1/2 cup milk
  • 1 egg
  • 1/4 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold unsalted butter cubed
Filling:
  • 8 cups sliced (1/2 inch/1 cm thick) cooking apples (such as Northern Spy)
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons grated lemon rind
  • 1 tablespoon lemon juice
  • 1/4 teaspoon grated nutmeg
Glaze:
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons coarse sugar

Method

In bowl, sprinkle yeast over water; let stand for 3 minutes. Whisk in milk, egg and sugar.

In food processor, pulse flour with salt. Add butter; pulse 5 or 6 times until combined but chunky. Pour in milk mixture; pulse 6 or 7 times to make ragged dough. Press together and transfer to bowl. Cover and refrigerate for 12 hours.

On lightly floured surface, roll out dough into 16-inch (40 cm) square. Fold one-third over; fold remaining third over top. Fold crosswise into thirds to make square. Repeat rolling out and folding into square once. Wrap and refrigerate for 30 minutes.

Filling: Meanwhile, in bowl, combine apples, sugar, flour, lemon rind and juice, and nutmeg; set aside.

Divide dough in half. Working with 1 half at a time, roll out to 15- x 12-inch (38 x 30 cm) rectangle. Fold in half lengthwise. Along open edge, cut 2-inch (5 cm) long strips at 1-inch (2.5 cm) intervals. Transfer to parchment paper–lined baking sheet; unfold dough and flatten out strips.

Spoon half of the apple mixture along centre of pastry, heaping and pressing together and leaving 1/2-inch (1 cm) border at ends. From 1 end, cross first strip of dough over filling, angling slightly; cross opposite strip over to cover end of first strip. Repeat until last 2 strips. Fold uncovered end of pastry over apples; cross over last strips, tucking into bottom flap. Transfer to parchment paper–lined baking sheet. Repeat with remaining pastry and filling.

Glaze: In small saucepan, bring granulated sugar and water to boil, stirring; brush over strudels. Sprinkle with coarse sugar.

Bake in 375°F (190°C) oven until golden, about 30 minutes. Let cool on pans on racks.

Nutritional facts Per serving: about

  • Sodium 65 mg
  • Protein 3 g
  • Calories 201.0
  • Total fat 10 g
  • Cholesterol 34 mg
  • Saturated fat 6 g
  • Total carbohydrate 27 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crossover Apple Strudel

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