Happy Sunday before Christmas! I hope your festivities with family and friends are wonderful and lovely. As I’ve mentioned, I’m baking a lot of desserts for the first time and today’s a challenging one.
I made an apple strudel but also made the puff pastry from scratch. All the recipes for apple strudel called for premade filo or puff pastry and I completely understand why. You definitely need some time to make this one (about 2 days if making the pastry from scratch).
It came out delicious so this recipe is completely worth your time! I decided to drink Republic of Tea’s Hibiscus with Vanilla Apple tea in my cute turtle Crescent Moon ceramic set. This tea is surprisingly delicious. Making for a yummy to the tummy tea time dessert palooza. Mele Kalikimaka everyone!
Apple Strudel Recipe
Puff Pastery:
2 cups all purpose flour
1 teaspoon salt
1 1/4 cups unsalted butter (2 1/2 sticks), frozen
1/2 cup water
1.) Whisk flour and salt.
2.) Grate frozen butter and add to the flour mixture, tossing to coat.
3.) Stir in the cold water until thick dough forms.
4.) Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.
5.) Chill for 1 hour in the fridge, or 20 to 30 minutes in the freezer.
6.) Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
7.) Fold the dough in thirds, like a letter.
8.) Turn 90 degrees, roll and fold again.
9.) Repeat steps 6-8 about 4 times. Wrap the dough in plastic wrap, and chill for 2 hours or overnight.
Cinnamon Apple Filling:
2-3 apples (Granny Smith) peeled, cored and cubed
1-2 tablespoons lemon juice
3 tablespoons brown sugar
1/4 cup silvered almonds (divided, also optional)
1 teaspoon cinnamon
2 tablespoons butter melted (divided)
1.) While dough is in the fridge, prepare the filling. Cut washed, peeled, cored apples into small to medium cubes. Place in a medium bowl and sprinkle with lemon juice. Add brown sugar, almonds (optional- leave some to sprinkle on top), cinnamon and half the melted butter.
2.) Preheat oven to 350 degrees, line a cookie sheet with parchment paper.
3.) Remove dough from fridge and roll into a rectangular shape (roll 1/8 inch thick). Place on prepared cookie sheet, brush dough with the remaining half of the melted butter. Spoon the apple mixture down the middle of the dough, make slits in dough (or do whatever fun design you want). Brush top of pastry with beaten egg, sprinkle top with almonds.
4.) Bake 45-55 minutes. Let cool before drizzling with Maple Syrup Glaze.
Maple Syrup Glaze:
1/2 cup powered/icing sugar (sifted)
1/2 teaspoon vanilla
2 tablespoons maple syrup
1 tablespoon milk or cream
In small bowl mix together powered sugar, vanilla, maple syrup, and cream or milk. Drizzle over baked Apple Strudel.
Rory, Tea & Me 