Monday, April 4, 2011

Apple Strudel

This weekend's inspiration for dessert? Richard Blaise's challenge to recreate Wolfgang Puck's childhood memories meal. I was totally craving strudel after that Top Chef episode. The best strudel I ever had was courtesy of Mario Batali, but the chef at the Austro-German restaurant I worked at in college made a mean version as well.

Pretty happy with myself for creating my own take (with dried cranberries, because I don't like raisins, and with pecans, because I prefer them over walnuts). I totally eyeballed this recipe, but it worked well. I'll stick with my estimates as they are more accurate than trying to convert to actual measurements (mind you, with this recipe, there will be extra filling, so don't overstuff the pastry). Enjoy....

3 medium (roughly one pound) Granny Smith apples, peeled and thinly sliced into strips
1 handful brown sugar
3 spoonfuls sugar
1 splash apple cider vinegar
1/2 handful pecans, finely chopped
1/2 handful dried cranberries, roughly chopped
1/2 cup prepared muesli or old-fashioned oats
2 tablespoons unsalted butter
1 sheet frozen puff pastry dough (Trader Joe's is great)
kosher salt
ground cloves

Preheat oven to 350 degrees. Remove pastry from freezer and lay over parchment on work surface.

Mix together apples, sugar, vinegar, cloves, and cinnamon.

With hands, crumble together brown sugar, muesli, and dried cranberries.

Spread pastry with even layer of melted butter.

Spread crumble evenly over pastry, leaving 1/4 inch on one side. Top with even layer of apples. Lift untopped side and begin to delicately roll. As you roll, brush each pastry layer with butter.   

Sprinkle with kosher salt and sugar. Place parchment on baking sheet and bake for approximately 30 minutes, or until golden brown (may have to broil for one minute to get perfectly brown).

Serve with vanilla bean ice cream, caramel sauce*, and remaining filling.

Oh my - the strudel was sooooo good. Totally worth the extra hippage I'm sporting this week to indulge. In fact, I'm thinking I may have to indulge again this week - we're having dinner guests, and between the strudel and Smitten Kitchen's temptation to finally try spaetzle, I'm thinking German.

(* My caramel sauce was made by caramelizing 1/4 cup sugar with one tablespoon salted butter. I then added one can of tempered condensed milk.)

1 comment:

Manimal said...

Simply amazing strudel!