The yeast in this recipe may make you think of bread, but this is more of a flaky pastry
than a bread. This dough is easy to work with and creates a pretty crisscross top over the
tender, lightly caramelized apples. Top with whipped cream or crème fraîche.
HANDS-ON TIME
30 minutes
TOTAL TIME
12½ hours
MAKES
2 strudels,
each 10 servings
INGREDIENTS:
- PASTRY:
- ¼ cup warm water (100°F/38°C)
- 2½ tsp active dry yeast
- ½ cup milk
- 1 egg
- ¼ cup granulated sugar
- 2½ cups all-purpose flour
- ½ tsp salt
- 1 cup cold unsalted butter, cubed
- FILLING:
- 8 cups sliced peeled (½ inch/1 cm thick) cooking apples (such as Northern Spy)
- ¼ cup granulated sugar
- 2 tbsp all-purpose flour
- 2 tsp grated lemon zest
- 1 tbsp lemon juice
- ¼ tsp grated nutmeg
- GLAZE:
- ¼ cup granulated sugar
- 2 tsp coarse sugar
DIRECTIONS:
- PASTRY:
- Pour warm water into bowl. Sprinkle in yeast; let stand for 3 minutes.
- Whisk in milk, egg and sugar.
- In food processor, pulse flour with salt.
- Add butter; pulse until combined but chunky, 5 or 6 times.
- Pour in milk mixture; pulse to make ragged dough, 6 or 7 times.
- Press together and transfer to bowl; cover and refrigerate for 12 hours.
- On lightly floured surface, roll out dough into 16-inch (40 cm) square.
- Fold one-third over; fold remaining third over top. Fold crosswise into thirds to make square. Repeat rolling out and folding into square once.
- Wrap and refrigerate for 30 minutes.
- Divide dough in half.
- Working with 1 half at a time, roll out into 15- x 12-inch (38 x 30 cm) rectangle.
- Fold in half lengthwise. Along long open edge, make 2-inch (5 cm) long cuts into dough at 1-inch (2.5 cm) intervals.
- Transfer to parchment paper–lined rimmed baking sheet; unfold dough and flatten out strips at edges.
- FILLING: While dough is chilling, toss together apples, sugar, flour, lemon zest, lemon juice and nutmeg; set aside.
- ASSEMBLY: Leaving 1-inch (2.5 cm) border at short ends, spoon half of the filling along centre of 1 of the pastry rectangles, heaping and pressing together. Starting at 1 short end, fold uncovered border up over filling. Cross first strip of dough over edge of folded pastry and filling, angling slightly; cross opposite strip over to cover end of first strip. Repeat until last 2 strips remain. Fold uncovered end of pastry over apples; cross over last 2 strips, tucking into bottom flap. Transfer to parchment paper–lined rimmed baking sheet. Repeat with remaining pastry and filling.
- GLAZE: In small saucepan, bring granulated sugar and 2 tbsp water to boil, stirring; brush over strudels. Sprinkle with coarse sugar.
- Bake in 375°F (190°C) oven until golden, about 30 minutes.
- Let cool on pans on racks.
NUTRITIONAL INFORMATION, PER SERVING:
- about 201 cal
- 3 g pro
- 10 g total fat (6 g sat. fat)
- 27 g carb
- 1 g fibre
- 34 mg chol
- 65 mg sodium
- % RDI: 2% calcium, 6% iron, 9% vit A, 3% vit C, 21
