Apple Strudel

It's Sunday in the Fall, so what I usually do is bake. I wanted to try something new this time, so I thought of apple strudel since it's also apple season.

I had pre-made puff pastry in the freezer, but wanted to try my hand at making my own. I didn't have the hours and hours it takes to make the French style, so I found a recipe for Rough Puff Pastry (recipe to follow) and it turned out really well, and it didn't really take that much time to make.  But first for the apple strudel recipe.

Apple Strudel

Recipe by Fluudbloggler

Ingredients

• 1 serving puff pastry (recipe below)
• 3 apples, peeled, cored, and thinly sliced
• 1 tsp cinnamon
• 2 tbsp brown sugar
• 1 tsp lemon juice
• 1/3 cup raisins (optional) 
• 1/3 cup icing sugar
• 2-3 tbsp water

Cooking Directions

Pre-heat oven to 350 degrees. 

Line baking sheet with parchment paper. 

Roll out puff pastry to almost fit the baking sheet. 

Peel and core apples, and slice thinly, then mix apples, cinnamon, brown and and lemon juice together until apples are well coated.

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Mix apples, cinnamon, brown sugar, raisins, and lemon juice together until apples are well coated.

Put apple mixture down the centre of the pastry, leaving about 2 1/2 inches on either side.

Make diagonal slices down each side.

Fold up the bottom of the pastry, then alternating each side, put strips across the apple mixture.

Brush a mixture of 1 egg and 1 tbsp milk on the top of the strudel.

Bake for 45 minutes.

Remove from the oven and let cool at least 15 minutes.

Combine the icing sugar and water, and drizzle across the strudel.

Slice and serve. (Best while still warm.) 

And now for the beginning, how to make the puff pastry. You can always use pre-made puff pastry to save this step, but why not surprise yourself and try making your own.

Rough Puff Pastry

Recipe by Fluudbloggler

Ingredients

• 250 grams white flour
• 1 tsp salt
• 250 grams butter
• 150 ml water

Cooking Directions

1. Place flower and salt in bowl of food processor. 
2. Cut the cold butter into small 1" chunks.
3.  Put butter in food processor all at once. 
4. Pulse 2 short times with food processor. 
5. Add 1/3 of the water. 
6. Repeat until water is incorporated. Do not mix too much, there should be chunks of butter. 
7. Pour contents of bowl onto plastic wrap sprinkled with a small amount of flour, and kneed a couple of times to incorporate all the dough. 
8. Roll out dough in one direction only until 3 times the width. 
9. Fold the top third down, then the bottom. Roll again. Repeat about 6 or 7 times. Roll up the dough and cover in plastic wrap, and refrigerate at least 30 minutes.