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March 11, 2020

Orchard News and Chews

Apple Strudel

Bring this to any gathering and it will disappear really quick! Better double up the recipe.

Ingredients

Apple Strudel
Apple Strudel
1 package (2 pastry sheets) puff pastry, thawed
2 – 3 baking apples (about 2 cups chopped)
1 teaspoon cinnamon
2 Tablespoons white sugar
2 Tablespoons flour
1/3 cup finely chopped or ground walnuts
3 Tablespoons brown sugar
2 Tablespoons white sugar
2 Tablespoons dry bread crumbs
1 egg beaten with 1 Tablespoon water for egg wash

Directions

Peel, core and chop the apples into 1/2 inch cubes.
Place them in a bowl and toss with the cinnamon, white sugar and flour.
Set aside while you prepare the rest of the strudel.
Preheat oven to 375°F (191°C). Line cookie sheets with parchment.
Combine the ground walnuts, both sugars and bread crumbs. Set this aside.
Roll out both pastry sheets into two 10″ by 12″ rectangles on a well-floured surface or on parchment.
Brush the perimeter of each roll with the egg wash for a glue.
Sprinkle each with half the bread crumb mixture and half of the apples, leaving at least about two inches around the edges to seal.
Begin to roll up the strudel from the long side, folding in the ends as you go.
Pinch all edges tightly to seal. Turn it seam side down onto a cookie sheet, prepared with parchment.
Cut eight slits in the top for steam to escape, then brush the top with the egg wash.
Sprinkle with coarse or fine sugar and bake for 40 to 45 minutes.
The crust should be a nice golden brown and the filling should be starting to bubble out of the slits.
Slice through the slits to serve. Each strudel will yield nine generous slices. Best served warm.

Note: This strudel freezes well. To serve, thaw, slice and set slices on a cookie sheet and heat at 325 until warm, about 15 minutes.