Foodie Friday: Apple Strudel!
Every fall, my mom and I just want to go apple picking. That’s really all we want to do. Granted, we usually wait until the last minute and go apple picking when there are no apples left… not very conducive. But last year we went in the somewhat beginning of the season and picked good apples! Which led to an apple strudel binge! But why should strudel be saved for the fall?! There are apples all year round, albeit they aren’t as good, but that’s why we bake them!
This is what you’ll need:
- 2-3 baking apples (I used Granny Smith here)
- Puff pastry (fresh or frozen)
For this recipe I usually use Pepperidge Farm frozen pastry sheets, they’re a lot handier than making your own puff pastry. Also, you can use really any kind of baking apple, Granny Smith are popular because they aren’t too sweet, but anything that won’t mush up on you in the oven will work. There’s nothing I hate more than mushy apples.
So, first, make sure your puff pastry is thawed out and ready to be worked with. Take a little bit of flour and dust your cutting board (or whatever you’ll be rolling it out on, sometimes I just use the baking sheet). Roll out one of the puff pastry sheets just a little bit, to make it a little thinner and to make sure that there are no tears. The sheets come in three panels, you want to roll it out into one sold panel, getting rid of the seams.
After that, cut up your apples. I grab a big bowl and after every apple, I add some lemon juice so they don’t turn brown. Once all your apples are added, put in the sugar, about a tsp cinnamon and tbsp of flour. Depending on how sweet your apples are, you may have to add up to 1/2 of sugar. The longer your apples sit, the more flour you’ll have to add, just to bind the liquid back together. You don’t want runny filling.
Once all combined, pile it up in the middle of your puff pastry and spread it out in a horizontally line, almost to the edge, leaving about an inch of space. Now time to fold! Fold over one side of the puff pastry over the apple, then fold the edges in and fold the other side over (a little complicated with no visuals, I apologize).
Now it’s time for the egg wash. Crack an egg (you can add a little bit of water), beat it up and brush it on to the strudel. I like to sprinkle it with some sugar after that and finally cut little slits in the top so the steam can be released… otherwise it’ll explode!
And that’s it! Bake at 400 degrees for about 20 minutes and then eat it! You can even have some vanilla ice cream with it… if you’re not afraid of the calories lol