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Monday, November 3, 2008
You, yes YOU, can make strudel!
Making homemade strudel sounds complicated, and if you're making the dough from scratch, it really does take practice. You may even think that using frozen pastry dough sounds hard. But guess what? It doesn't have to be! Here is a super-easy apple strudel recipe that doesn't even require a rolling pin!
We're not just repeating something we've heard; the photo above is the actual strudel made in the Lifetime Mothers test kitchen!
APPLE STRUDEL
1 sheet of frozen puff pastry
(we used a famous name that starts with a "P")
1 Tb white sugar
1 Tb brown sugar
1 Tb flour
1/4 tsp cinnamon
2 large apples, peeled and thinly sliced
(We used Granny Smiths, but you can use sweeter apples, too,
if they're the baking kind)
2 Tb raisins
1 large egg, beaten
PLAN AHEAD: It will take about forty minutes for the frozen dough to thaw
WHAT TO DO IF YOU DON'T HAVE A SMOOTH 16X20 SURFACE FOR ROLLING OR PRESSING THE DOUGH: Clean and flour the back of a large cookie sheet. That's what we did!
1. In a medium bowl, combine the sugars, flour and cinnamon.
2. Add the apples and raisins a make sure that they are all evenly coated with the dry ingredients. This is important, because the flour thickens that apple juices.
3. On a lightly floured surface, unfold the pastry sheet. Officially you're supposed to roll out the dough with a rolling pin. However, we couldn't find ours, so we gently pressed and stretched it out to size. It turned out fine! Size you're looking for: approximately 16x20.
4. With the short side facing you, spoon the apples onto the bottom half of the pastry, leaving 1" margins.
5. Starting with the side facing you, roll up the pastry. Tuck the ends under to seal. Please seam-side down on a lightly-greased baking sheet.
6. Brush strudel with the beaten egg.
7. Cut several 2"-long slits in the top, about 2" apart.
8. Bake at 375 for 35 minutes, or until the pastry is golden. Cool for at least thirty minutes on a wire rack. Or just on the sheet. (We didn't have wire rack, either.)
Variations: Sprinkle the top with confectioners' sugar; add sliced almonds
This recipe is by Chef Amy Barnes. If you try it, let us know how it goes!
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