- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2010
MethodIn 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
- Iron 6.0
- Folate 21.0
- Calcium 2.0
- Vitamin A 9.0
- Vitamin C 3.0