Apple Strudel (jpr)
- Mix dried mixed raisins (2 handfuls and dried
cranberries (1) handful in a small pan with a glass of white wine
(Riesling preferred). Allow to sit until components become soft.
- Add a sufficient quantity for purpose of
[strawberries, blackberries, raspberries and blueberries] in a blender
with (1) tablespoon of brandy (of choice). Store the resulting puree
chilled.
- Prepare sufficient cooking apples (Ida Reds
recommended) by thinly slicing (peeled if you must), Mix with (1/4) cup
honey sugar, (1) tsp cinnamon,
(1/4) tsp nutmeg [per roll of strudel.]
- Heat at 400 deg (preheated) for 20 min then
cool and chill.
a). Dough sufficient for four several loafs 12 inch
long by 12 inch wide,(3) cups purpose
flour (per) strudel, (1) egg, (1/4) cup soft butter (regular), pinch salt
(opt), (1) cup water,
(1) tsp olive oil .
b). Cinnamon sugar mix: place several tps of
granulated sugar in bowl mix with powdered cinnamon until uniform light brown
color results.
c). Knead until it is smooth and tacky about 5 minutes. add (1)
tsp flour as needed. Form the dough into ball, brush it with oil and set (1)
hour at room temp. Roll a thin section 12” x 12” dough , butter the center
third and place a thin layer of cinnamon sugar mix. Fill center by generously mounding
the filling then flip sides over while brushing with butter.
d). Bake at 400°F for 20
minutes and then at 350°F for another 30 minutes. Remove and brush with melted
butter.
Serve with original whipped cream…it’s a
killer (4.5 stars)!!!!
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