INGREDIENTS
- Commercial Puff Pastry, or Strudel Pastry
- 3 Baking Apples – Granny or Honeycrisp – cored but with skin still on – sliced very very thin or grated
- 1 TBL Cinnamon
- 2 TBL Butter
- 1/2 C Sugar – Turbinado sugar is pretty, but not required
STEP BY STEP
- Use strudel pastry (keep moist).
- Roll just a bit flatter
- Melt your butter in the microwave
- Lay down filling – Leave an edge bare for sealing
- Sprinkle cinnamon and 3 TBL sugar over apples
- Drizzle apple with butter
- Fold ends, roll tightly
- Press together seam
- Place on baking sheet with seam side down
- Brush outside w/ butter.
- Bake till golden brown. Cut ends off to sit flat
- Cut into 2-3 inch pieces – straight across
- Cut pieces at an angle (on the bias)
- Place on serving plate with the flat side down.
- Serve w/ ice cream or yogurt
FROM SCANNED NOTES
Apple Strudel
1 pound red apples, peeled and sliced
1/4 cup sugar
1 teaspoon cinnamon
3 tablespoons raisins
pate Brisee:
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar
1/4 cup cold butter, diced
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4 to 6 tablespoons ice waterp
2 tablespoons melted butter pPp”
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1. Preheat oven to 375∞; Lightly coat a baking sheet with canola oil.
2. In a large bowl, toss apples with sugar, cinnamon and raisins.
3. To prepare pate brisee, place flour in a medium bowl. Add salt and sugar and mix
well. Add butter and cut into flour, using a pastry cutter, until butter is the size of
small peas. Add water, 1 tablespoon at a time, mixing gently after each addition.
Dough will begin to form a ball when enough water has been added. Gather dough
with dry hands and form into ball. Let rest for 5 minutes.
4. Roll into an 8″ by 12″ rectangle!~ffff~poon filli~g”along”the 19n9 edge of the dough, about
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1-mch from the edge. Roll dough and fillin,gi;9ver itself and seal ends to form a strudel-
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Score into 10 1-inch slices. Brush top of strudel with melted butter.
5. Bake for 35 to 40 minutes, or until top is lightly browned. Remove from oven and trim
any extra pastry off the ends. Cut into 10 servings.
Makes 8 servings, each containing approximately:
170 calories
28 mg. carbohydrate
6 gm. fat
15 mg. cholesterol
2 gm. protein
95 mg. sodium
2 gm. fiber
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