It’s apple picking time!Would you believe that I’ve never been? Yup, it’s true. I am an apple picking novice. But no longer.
With a group of friends, some old, some new, I drove about hour outside the city to the North Shore, passing farm stands along the way. It was actually so beautifully sunny that I got a sunburn. These days, I welcome any sunshine and color I can attract.
Ten pounds of apples in a bag, I rushed home to make strudel.
Correction – apfelstrudel. And you have to call it apfelstrudel with a German accent. Roll the Rs in back of your throat. Ap-fel-shtroooodel. Say it out loud. A few times. It’s fun.
Apfelstrudel with cinnamon caramel
I asked my German friend, Melanie, how she makes apfelstrudel. She laughed. She said she loves it, but have never made it. Even so, she had some important guidelines, er, taste preferences. Luckily our taste buds match up pretty well. Her main recommendation was not to add raisins. Another friend of mine seconded those instructions and, as a frequent strudel maker, gave me a few more tips. Add a little flour to the apples to help thicken the liquids. Cut the apples into larger chunks so they don’t get mushy when they bake. Make sure to stretch the pastry taut over the apple chunks so you can see their shapes through the dough. And use an egg wash over the top before baking. Try adding some toasted pecans or walnuts to the apples.
This recipe makes 2 apfelstrudels. It’s a great last-minute Rosh Hashanah dessert, but you might have to double this recipe (you can always have leftovers for breakfast). I held off on the pecans until the next batch.
- 1 box / 2 sheets puff pastry (I generally use Pepperidge Farm)
- 5 large apples – I often use a mix of firm sweet and tart apples – this time I used Jonagold and Granny Smith
- 3 T lemon juice
- 1 C sugar
- 1 T flour
- 2 T cinnamon
- 1 egg
- confectioners sugar
Thaw. Thaw the puff pastry – don’t unfold it (I find that the pastry can crack at the 2 folds). Thawing takes about 20 minutes at room temperature.
Preheat. Preheat oven to 425º F.
Peel and chop. Peel the apples. Cut them into ~1/2 – 3/4 inch chunks. Not too small.
Mix. Add the apples to a big bowl and toss with the lemon juice. Sprinkle with flour, sugar, and cinnamon and mix.
Roll. Keep the puff pastry folded and place on a floured sheet of parchment paper (the same size as your cookie sheet. Roll out the puff pastry pretty thin into a rectangle nearly as long as your cookie sheet.
Stretch. Use a slotted spoon to transfer half the apple mixture to the puff pastry in a line a few inches from the long edge. Spread the apples evenly end to end. Try not to get too much liquid onto the pastry – save this liquid in the bowl for later. Take the edge of the pastry and stretch it over the apples. Take the opposite edge of the pastry and stretch it over the apples (this is a little easier than rolling the apples). If you have extra pastry, keep stretching and rolling a until the seam side is down. Tuck the ends under.
Brush. Transfer the parchment with the strudel to a baking sheet. Whisk together the egg and some cold water. Brush the egg wash over the top of the strudel. Using a sharp knife, make a few diagonal slices in the dough. This mostly looks pretty.
Bake. Bake the strudel for about 20-25 minutes until golden brown and shiny. Cool for about 10 minutes before eating.
Boil. In a small saucepan, bring the lemon juice – sugar – cinnamon mixture to a boil. It will thicken into a loose caramel.