Wednesday, September 7, 2011

I have big news

But that can wait until after I talk about apples.

I could eat an apple with every meal. I love them. I keep my apples in the fridge and eat them plain. I eat them loudly. There is no graceful way to eat an apple.

What about apple strudel? It is a much more graceful way to consume the fruit.

Here is what it looks like to make "apfelstrudel" at the Trapp Family Lodge.

You have to get up early.

The strudel dough is made the day before and has to be rolled out slightly then allowed to relax for about a half hour.

This 'relaxation' helps when you are trying to pull the dough until it covers an entire table and is about as thin as a butterfly wing.

Mine did not achieve optimal stretch, but it worked nonetheless.

Then the dough is brushed with butter. An insane amount of butter.

At one end of the table, graham cracker crumbs, cinnamon sugar, apples, and raisins are layered upon one another.

Then... it is time to roll.

That is my serious strudel-making face.

This is my face otherwise. At about 5 am.

Apple Strudel

Recipe courtesy of (using puff pastry as opposed to homemade dough like we worked with)

8 Sheets Philo Dough (4 for small version) ¼ Cup Sugar
¾ Cup melted Butter ½ teaspoon Cinnamon
½ Cup Bread Crumbs 1/8 teaspoon Nutmeg
2 Cups tart Apples, sliced Pinch of ginger
½ Cup Raisins 1 Egg, beaten
¼ Cup Almonds or Walnuts sliced Confectioners’ sugar

1. Preheat oven to 400 degrees. Grease one cookie sheet.
2. Put three layers of philo dough on a damp towel. Sprinkle with some of the butter and then sprinkle ¼ of the breadcrumbs over all. Place 4th sheet of dough over and repeat with butter and crumbs to make a second layer. (Repeat for second strudel. If you are making the large version, overlap the 2 sections of the philo dough).
3. Spread with apples, raisins and almonds.
4. Mix sugar, cinnamon, nutmeg and ginger together. Pour over apples and raisins.
5. Roll up as you would a jellyroll, using the towel to guide you. Transfer to greased cookie sheet, seam down. (The towel works as a siding to transfer the roll).
6. Brush with beaten egg and the remaining butter.
7. Bake for 30 minutes. Sprinkle with confectioners’ sugar before serving.

Oh and the news, the BIG news: A new job. A new place. A lot of excitement. Details to follow soonish.

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