Hey Everyone!
For my welcome back post i brought you my "semi famous" Laced Apple Strudel. This is the bomb!
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| My Laced Apple Strudel |
For the Apple Filling
- 4 baking apples, chopped (I used granny smith or any green apple mix)
- 1 1/2 cups water
- 1/4 cup cornstarch
- 3/4 cup sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 Tbs. lemon juice
For the Apple Filling
Combine the water, cornstarch, sugar, cinnamon,
salt, and lemon juice in a medium saucepan and bring to a boil. Cook for
approximately 3 minutes, or until the mixture becomes very thick.
Add the chopped apples and reduce to a simmer.
Allow the apple mixture to simmer until the apples become just tender
(approximately 10 minutes). Allow the mixture to cool.
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| Apple filling mix |
Now the fun part
Put the dough in baking sheet, slice the strips on the sides
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| Not the actual apple filling :( |
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Fill with the apple filling, and cross aafter crossing, press with dowel to seal, and brush with hazelnut caramel.
Directions:
Preheat oven to 375°F
- Keeping the puff pastry dough lightly dusted with flour, roll out to 1/8" thick, a bit over 7" wide and how ever long you have room to roll (roll separate chunks of dough if needed, keeping the second dough in the fridge until ready to roll). Trim the edges of the dough to form straight edges.
- Cut the dough into approx. 4" lengths. Fold a piece of dough around the dowel so that the 4" length runs down the dowel and the 7" width wraps around it. Make sure top flap of dough tucks in close to the dowel and is laying flat on top of the bottom section of dough.
- Cut strips 1/4 - 1/2" wide along the length of the dough. Wider
strips are easier to handle, but the strip width is mostly a visual
choice. Be sure to slice all the way through the bottom layer.
- Using rolling pin, transfer the dough to a baking sheet lined with parchment paper or a silpat. Lay out flat and continue slicing strips for the rest of the pastry sections.
- Fill with the apple filling along the middle making a line
- With
the right hand, bring the right strip closest to you across the apple. With the left hand cross the left-hand strip across the first
strip. Continue this alternating left and right, making sure each strip
is overlapping the previous opposite side to help lock it in. Do this
down the length of each pastry and for all of the pastries.
- With
the rolling pin, press down a little going the length of each pastry to help
seal and lock the strips together. Brush with hazelnut caramel.
- Double
pan your baking pan then bake for 35 min. or until golden. If
necessary a sheet of parchment paper can be draped over the top of the crossovers if the tops are cooking faster than the rest of pastry.
- Allow to cool and enjoy.
Tasty? Of Course!
Optimus Dork
See ya next time! May the dorkyness be with you.
