The Monday after a long holiday break is the worst, right? I took all of last week off since my parents were in town, so today's back-to-work reality is especially harsh. If only there was a slice of this apple strudel left over! Alas, it was too delicious and it didn't last long after being unveiled as one of our Thanksgiving desserts.
This apple strudel recipe requires a little bit of cheating by using prepared puff pastry (which you can find in your grocery store's frozen dessert section, typically by the pies and frozen pie shells). However, when you don't have to make your own puff pastry, this apple strudel becomes super-simple to make.
If you're strapped for time, you can make the apple filling a day in advance and let it chill overnight in the fridge, since the apples need to be cooled down before forming the strudel anyway. We had our apple strudel plain (which I think would totally qualify it as a breakfast item), but a scoop of vanilla bean ice cream on the side would be a great idea. The strudel is best served warm, and if it has cooled completely after baking, you can reheat it in the microwave or oven just before serving.
Apple Strudel (printer-friendly version)
makes 6-8 servings
3 tablespoons unsalted butter, divided
3 pounds Gala or Fuji apples (about 6), peeled, cored, and thinly sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 sheet puff pastry (from a 17.3-ounce package), thawed
1 tablespoon sanding sugar
1. Melt 2 tablespoons butter over medium heat in a large skillet. Add the sliced apples, sugar, cinnamon, ginger, and nutmeg. Stir to combine, Increase the heat to medium-high and cook, stirring occasionally, until the apples are tender and the liquid has cooked off, 15-20 minutes. Spread the apple filling on a rimmed baking sheet lined with parchment paper and let cool completely. (You can make the apple filling up to a day in advance; refrigerate the apples overnight in an airtight container.)
3. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Lightly flour a work surface and carefully unfold the sheet of puff pastry. Roll the sheet out into a 12x14-inch rectangle.
4. Melt 1 tablespoon of butter and set aside. With the short side of the dough facing you, mound the apple filling in a horizontal strip down the center of the rectangle, leaving a 1-inch border on the short ends. Fold the sides over the apple filling, and carefully turn the pastry over, placing it seam-side down on the prepped baking sheet. Carefully fold under the ends.
5. Brush the pastry with the melted butter and sprinkle with 1 tablespoon sanding sugar. Use a sharp paring knife to cut diagonal steam vents along the center of the pastry. Bake for 35-40 minutes, or until the pastry is golden brown. Let cool on a wire rack for 10 minutes before serving.
(lightly adapted from this Everyday Food recipe)
makes 6-8 servings
3 tablespoons unsalted butter, divided
3 pounds Gala or Fuji apples (about 6), peeled, cored, and thinly sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 sheet puff pastry (from a 17.3-ounce package), thawed
1 tablespoon sanding sugar
1. Melt 2 tablespoons butter over medium heat in a large skillet. Add the sliced apples, sugar, cinnamon, ginger, and nutmeg. Stir to combine, Increase the heat to medium-high and cook, stirring occasionally, until the apples are tender and the liquid has cooked off, 15-20 minutes. Spread the apple filling on a rimmed baking sheet lined with parchment paper and let cool completely. (You can make the apple filling up to a day in advance; refrigerate the apples overnight in an airtight container.)
3. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Lightly flour a work surface and carefully unfold the sheet of puff pastry. Roll the sheet out into a 12x14-inch rectangle.
4. Melt 1 tablespoon of butter and set aside. With the short side of the dough facing you, mound the apple filling in a horizontal strip down the center of the rectangle, leaving a 1-inch border on the short ends. Fold the sides over the apple filling, and carefully turn the pastry over, placing it seam-side down on the prepped baking sheet. Carefully fold under the ends.
5. Brush the pastry with the melted butter and sprinkle with 1 tablespoon sanding sugar. Use a sharp paring knife to cut diagonal steam vents along the center of the pastry. Bake for 35-40 minutes, or until the pastry is golden brown. Let cool on a wire rack for 10 minutes before serving.
(lightly adapted from this Everyday Food recipe)
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