Wednesday, October 14, 2009

Apple Strudel

This is a classic apple strudel from Friuli (NE Italy). It is a great simple dessert to make that looks rather elegant. The combination of the apples, raisins & hazelnuts make a really delicious treat when combined with the rum. Next time you head to the farmer's market this time of year, grab some apples to make this special dessert. I love a slice of this strudel with a scoop of vanilla gelato.

for strudel dough:
1 1/2 cups of bread flour
1 1/2 t olive oil
pinch of salt
2/3 cup of water
1/4 stick butter
Turbinado sugar for dusting

For raisins:
1/2 cup golden raisins
1 cup rum

For Apples:
1/2 stick of butter
1/4 cup brown sugar
4 courtland apples, peeled, cored and slices
1 cup apple cider
1 1/2T ground cinnamon
1/2 t nutmeg
6 cloves
1 lemon, zested
1 tsp fresh lemon juice
1 cup hazelnuts, toasted, peeled, chopped
1/3 cup bread crumbs, fresh or panko

Make strudel dough:
combine flour, water, salt & oil in food processor
blend until dough forms
Knead dough for a couple of minutes
wrap dough and leave to sit at room temp for at least an hour

Hydrate raisins:
Heat rum until hot!!!
add raisins and allow to soak for an hour

Make apples:
combine butter and brown sugar in large non stick saute pan
heat until butter starts to brown
add apples and saute for 1 minute
add apple cider
add cinnamon, nutmeg & cloves
cook until cider reduces and apples are soft
remove apples and place in mixing bowl keep juices in pan
add raisins to apples
add rum & lemon juice to the cooking liquid and reduce to syrup
toss syrup over apples
fold bread crumbs in with apples
fold in 1/4 of hazelnuts
fold in lemon zest
taste for seasoning
allow to cool

dust surface with flour
roll out pastry to rectangle about 2 ft X 1 1/2 ft
pastry should be thin enough to see through
scatter hazelnuts all over rolled out pastry
add apple filling in log shape along side the 2ft long end by about 3-4 inches wide
starting at the apple end, roll pastry over apples, & continue rolling up pastry like a jelly roll
Turn one end inside and around to form pinwheel shape
grease spring form pan with butter and dust with flour
places strudel into pan
melt 1/4 stick of butter
brush the top of strudel with the melted butter and sprinkle top of strudel with turbinado sugar
cut little slits into top of strudel to help prevent filling from getting to moist and making dough soggy
place strudel into preheated oven at 450F for about 30-35 minutes
remove from even and allow to cool for 20 minutes
slice and serve immediately with a scoop of vanilla ice cream

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