Apple Strudel

By Founder and Owner: Rita Jamshed Kapadia No comments

We went apple picking this weekend. The orchards are in full bloom out here in Boston. Picked Cortland apples off the tree using a ladder. ūüôā

Apple Strudel recipe

INGREDIENTS & DIRECTIONS

  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 large Cortland apples, peeled, cored and thinly sliced (keep these on hand- they are great for both baking and eating)
  • 2 tablespoons raisins
  • 1/2 of a 17.3-ounce package Pepperidge Farm¬ģ Puff Pastry Sheets (1 sheet), thawed
  • 1 tablespoon confectioners’ sugar (optional)

Heat the oven to 375¬įF. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, 1 tablespoon flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

Sprinkle the remaining flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet (this will help keep it from unrolling during baking).  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut 4 deep slits in the top of the pastry.

Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.

TIPS

For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.

For best results, make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

For a Vanilla Sauce to serve with the strudel, stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean. Any leftover sauce is delicious over fresh berries or ice cream.

Founder and Owner: Rita Jamshed Kapadia

Parsi Cuisine Cookbooks by Rita Kapadia are available on Amazon. 

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