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I spend a lot of time in the kitchen cooking, baking and cleaning. Most the time I feel like I am reenacting an episode of "I Love Lucy." So, I decided to start blogging about all my mishaps and share some good recipes along the way.

10 December 2012

December's Challenge Apple Strudel

Apple filling recipe for Paula Dean, Pastry Puff Directions from puffpastry.com
 Have the Cake challenge for December is Apple Strudel.  I could not wait to finally tackle a strudel recipe.  I have always been too intimidated by strudel for some reason.  That is why I am so glad I joined this baking group, it gets me out of my comfort zone.  I had a pastry puff in the freezer so I follow their directions for the pastry puff but follow Paula Deen for the apple filling.  Once again I didn't follow the directions.  I wasn't able to print out the recipe so I went off memory and I think it was GREAT.  So, I will make my recipe in the future.


Apple Strudel:

Ingredients
1 egg 
17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tbsp. water
1Fuji apple
2 Granny Smith apples, peeled, cored, halved, and sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup vanilla wafers
1/4 cup chopped pecans
Glaze: Optional
2 cups confectioners' sugar
3 1/2 tablespoons milk
 
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.  Combine the raisins, apples, flour, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, and pecans, in a 3 qt pan.  Cook on low for 15 minutes, stir occasionally.
  1. Remove pastry puff from the box, 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. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
  2. 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.
  3. Drizzle Caramel Ice cream sauce if desired. 

For the Glaze:

Mix ingredients thoroughly.
*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.


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2 comments:

  1. Apple strudel?? What are those, burnt apples? I can tell you didn't follow the directions...it looks like minced meat! LOL

    Teresa Talks Back

    ReplyDelete
  2. Girlie~ I am creating Teresa Talks Back tonight. You are really good at TALKIN BACK. LOVE you and your comments, at least you are visiting my blog.

    ReplyDelete

I hope you enjoyed this post~your comments are appreciated.

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