Sunday, October 18, 2015

Apple Strudel

Yummy note: Every fall, I love to hit an apple orchard and pick apples. I don't know what it is, but the apples you pick directly from the trees seems much more different than if you would just pick them up at the store. Earlier this fall, I found a small local orchard and we ended up picking a bushel or so. The apples were lots of varieties and sizes and tasted amazing, but, Oh so many apples left... what to do with them before they spoil. Let's see we've had a steady supply of applesauce, apple pie, apple crisp, apple cobbler, apple pork chops, and others, you get the idea. I was thinking maybe we can make an apple butter since I haven't made that before, but then when I got this month's Secret Recipe Club assignment blog, The Avid Appetite - this Apple Strudel looked perfect. I am always a sucker for the little strudels in the doughnut case, so I could only imagine how these might taste if I can make it at home and eat them fresh and warm from the oven. I've never made a strudel before, so it was worth a shot, especially when Rachel from The Avid Appetite said it was only like 5 minutes worth of prep time, now that sounds like a winner. 




Apple Strudel

Ingredients: 
1 egg
1 tbsp water
2 tbsp sugar
1 tbsp flour (plus a little extra for rolling out dough)
1/4 tsp ground cinnamon
2 large apples, or 4 small apples- peeled, cored, and thinly sliced
1 sheet of puff pastry (1/2 of a 17.3-ounce package), thawed

* optional - 2 tbsp dried cranberries, powdered sugar (for dusting or to make a simple glaze of water and powdered sugar) 

Directions:
Thaw a sheet of puff pastry. Then preheat oven to 375 degrees. Peel, core, and thinly slice your apples. Mix the apple slices, sugar, flour, and cinnamon together in a mixing bowl. Next, prepare to roll our your puff pastry sheet on a floured surfaced. The pastry should be rolled out to about 16 x 12 inches. Next, place the apple mixture on the bottom half of the pastry only. Note - leave a small border around the edges with no apple mixture and then start to roll up the pastry very carefully without ripping the dough and keeping the apples tucked inside. Once it is rolled up, tuck in the ends and place on a greased baking sheet. To finish, cut small slits on top of the pastry and brush the top with the beaten egg and water mixture. Bake for about 35 minutes and then allow to cool slightly before enjoying. Top with sprinkled powdered sugar or make a simple glaze of powdered sugar and water.









A few months ago, Rachel featured my taco pizza in the Secret Recipe Club, so it was great to return the favor this month! Don't forget to check out a few of these other recipes from The Avid Appetite like this hearty but quick meal- Italian goulash, or some seasonal pumpkin butter, or wait, these cupcakes that could go with some fall tailgating - Irish car bomb cupcakes.


10 comments:

  1. I know what you mean about the apple orchard! We love to pick them and they just seem better. Love this strudel! I'll have to try it! :-)

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  2. I hit the orchard and have tons of apples as well. We have been going apple crazy around here with the recipes. This sounds like a winner and using the phyllo dough makes an easy job of it.

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  3. i have so many apples at home too! what a great fall treat :)

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  4. I'm so happy that you liked this recipe! I too love picking out a ton of apples and then finding a fun recipe to make with them. I haven't made this one in years, and now you have me wanting it again!

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  5. Perfect time of year for all things apple! Visiting from SRC C!

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  6. Heather, so nice to meet you! I hope you like my post - I made your Cream of Asparagus-Potato Soup for dinner tonight. http://culinary-adventures-with-cam.blogspot.com/2015/10/src-rescue-cream-of-asparagus-potato.html

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  7. This sounds like a really great apple strudel! Loving the sound of this :)

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  8. Oooh those flaky layers of puff pastry call to me! I love strudel...this sounds ands looks great!

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  9. I'm a fan of going to the apple orchard to pick fresh apples too, they taste so much better then the store bought kind. Your strudel is so flaky and tasty looking... yum!

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