Crossover Apple Strudel
40 people added this to their Recipe Box
Crossover Apple Strudel
Photography by Jodi Pudge
This recipe makes 20 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 201201 cal |
| pro | 3 g3g pro |
| total fat | 10 g10g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 27 g27g carb |
| fibre | 1 g1g fibre |
| chol | 34 mg34mg chol |
| sodium | 65 mg65mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 66 iron |
| vit A | 99 vit A |
| vit C | 33 vit C |
| folate | 2121 folate |
- Preparation time: 1 hour Chill: 12-1/2 hours
- Cook time : 35 minutes
- Total time : PT35M
Ingredients
- 2-1/2 tsp active dry yeast 2-1/2 tsp active dry yeast
- 1/4 cup warm water 1/4 cup warm water
- 1/2 cup milk 1/2 cup milk
- 1 egg 1 egg
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
- 1/2 tsp salt 1/2 tsp salt
- 1 cup cold unsalted butter , cubed1 cup cold unsalted butter, cubed
- Filling:
- 8 cups sliced (1/2 inch/1 cm thick) cooking apples , (such as Northern Spy)8 cups sliced (1/2 inch/1 cm thick) cooking apples, (such as Northern Spy)
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 2 tbsp all-purpose flour 2 tbsp all-purpose flour
- 2 tsp grated lemon rind 2 tsp grated lemon rind
- 1 tbsp lemon juice 1 tbsp lemon juice
- 1/4 tsp grated nutmeg 1/4 tsp grated nutmeg
- Glaze:
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 2 tbsp water 2 tbsp water
- 2 tsp coarse sugar 2 tsp coarse sugar
Preparation
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.
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.
Source : Canadian Living Magazine: October 2010
Related content
-
Red Velvet Brain Cakes
Satisfy the zombie's sweet tooth with delightfully gross cupcakes that are guaranteed to be the...
-
Honey Walnut Red Fife Wheat Loaf
Red Fife wheat is a heritage grain, often used in breads, that is regaining popularity across the...
-
-
Classic Pumpkin Pie With Yogurt Whipped Cream
Draining pumpkin purée maximizes its flavour, eliminates excess water and makes a thick,...
