Ingredients
1/2 cup walnuts, finely chopped
1/2 cup dry fruit such as golden raisins, apricots, dry cherries, or cranberries
4 tablespoons granulated sugar
4 tablespoons light brown sugar
2 tablespoons flour
2 tablespoons plain breadcrumbs, such as "Panko"
1/4 teaspoon Ceylon cinnamon
1/4 teaspoon coarse Kosher salt
1 lb (450 grams) Granny Smith apples
1-1/2 tablespoons lemon juice
1 package 14 oz (396.9 grams)"Dufour" frozen puff pastry dough, thawed at room temperature
Egg Wash
1 beaten egg with a pinch of salt
Directions
1. Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper and spread the chopped walnuts in one layer. Bake for 5 to 7 minutes watching closely to avoid burning. Set aside.
2. In a medium bowl, combine the dried fruit, granulated sugar, light brown sugar, flour, breadcrumbs, cinnamon, and salt.
3. Peel and cut the apples into small pieces, about 1/4-inch, and add the pieces to the dried fruit mix, combining well after each addition. Add the lemon juice and combine well.
4. Lightly flour a work surface and roll the thawed puff pastry with a rolling pin to a 10x12-inch rectangle.
5. Prepare a baking sheet and line it with crumpled and flattened parchment paper.
6. Add the filling mixture to the puff pastry, flattening it in a uniform layer within a 1-inch margin. Fold the short edges over the apples and then the long edges over each other as if it were a letter. With the help of the crumpled parchment paper, turn the strudel over so that the seam is over the parchment paper and the parchment paper is on top of the baking sheet.
7. Using a sharp knife, make diagonal cuts about 1 inch from each other to allow steam to escape.
8. Brush the strudel with the egg wash.
9. Adjust the oven temperature to 375 degrees Fahrenheit. Bake the strudel on the center rack for about 50 minutes. Watch closely during baking: If the strudel reaches a golden brown color before this time, cover it with aluminum foil to prevent it from burning.
10. Grabbing the parchment paper, transfer the strudel to a baking rack, and allow it to cool for about 10 minutes.
11. If desired, dust with powdered sugar or brush the slits with an apricot syrup.
Notes
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