Home Cooking 58

Dish that got the best compliments today - share the recipe

MartiniGenie | Nov 24, 201107:42 PM

I saw so many great ideas and recipes for Thanksgiving on the board...our family did an assigned dish (works so well for our group of 12-18). I got salad w/ blue cheese, dried crans, balsamic, basil, sun dried toms, and walnuts for the first dish and an apple strudel. The strudel went over well - it was one of those recipes I have errored on too many times and finally made notes so my work fried brain did not have to remember how to do. Thought I would share and hope you would reply in kind. Many more holiday knoshes to come... happy chowing.

It was the strudel, so easy...

Easy Apple Strudel

You can buy the frozen puff pastry at any grocery – I use the Pepperidge Farm brand. Just follow the directions for defrost on the package.

I use a 13x9 baking stone made by the Pampered Chef…you can most certainly use another baking medium if you wish. I just consistently get great results from that product.

We had premium vanilla ice cream for the topper…yummers…

6 medium Granny Smith apples, peeled, cored, quartered, and thinly sliced
1/4 cup raisins
2 tablespoons sugar in the raw
1 T maple syrup
1 1/4 teaspoons ground cinnamon
1/8 teaspoons ground nutmeg
1 T minute tapioca
2 puff pastry sheets
tablespoon melted butter & 1 T sugar in the raw

Preheat the oven to 375 degrees F for both operations.

Combine the apples, raisins, sugars, cinnamon, and nutmeg in a glass baking dish. Cover and bake until the fruit is tender, about 15 to 20 minutes. Remove from the oven, stir in the tapioca and allow the mixture to cool. If the mix seems too dry after cooling, simply add a T of water until you have the right consistency.

Lay the 2 sheets of pastry on a large baking stone. Mound ½ of the fruit mixture on ½ side of pastry, leaving about ½ inch empty around the apples on the 3 sides. Fold the top half over the apples and wet edges of the pastry with water and pinch to seal. Repeat for other sheet. Brush the top of the strudel with the butter then sprinkle with sugar. Vent the strudel with a sharp knife.

Bake to a golden brown, about 20 to 25 minutes.

Additional notes
You can add walnuts. I would make sure to toast them and add them just before assembly.

You can buy the frozen puff pastry at any grocery.

Cooking the apples in the oven eliminated the crunchy fruit problem that I had with not pre-cooking the filling. And, you can make the filling ahead and cook the strudel just before you travel. That would make the puff pastry in primo condition for the party.

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