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knarthex

Adventures in Strudel.... Mark II

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So the other day, Jasonator posted a recipe for Apple Strudel in the Incoherence thread.... (#12208)

and since I needed to bake something to torment OneBoot with, I decided to try it!

 

(I tried to collect all the recipe posts here for those that might want to try this....

Please jump in Jay if there is more or I forgot something!)

 

 

 

I'm currently enjoying having just finished a pint of Heavy Seas Red Sky at Dawn... and of course that means, time to bake. Currently there are pumpkin cupcakes in the oven. 

May I bee so bold as to recommend that you try your hand at an apple struedel. 

Six plus apples, cored and peeled.

a stick of butter (you expected less ?)

Sprinkle of cinnamon to taste.

a tablespoon of three of  sugar.

some walnuts, other nuts to taste.

1/2 cup of Brandy.. use a decent one..

Place all the above in a pan, heat on stove until apples start getting soft.

keep basting the apples with the hot butter and the nuts.

Toss on brandy OFF HEAT.

then let cool while you butter twelve sheets of filo dough on a kitchen towel (overlap the dough).

once you have a fourteen inch by fourteen inch square, Place the apple mixture at the top of the sheets,

then gently roll them up (tucking in the edges when you are halfway rolled.

Brush the dough with butter/margarine. and make slashes in the dough.

bake at 350 degrees until it is golden brown.  Remove and allow to cool.

You WON'T have leftovers !!

 

 

I got all the ingredients and commenced....

 

 

You can do it without the brandy.  Just pour on 1/2 cup of apple juice/cider (doesn't have to be alcoholic).

I bake mine for about 45 minutes to an hour... (see how it is browning on top).

You can also sprinkle sugar on top if you desire.

It should be flaky

Apples are according to what is available.  Macintosh are always yummy, gala, and red or golden delicious.

Roma, and Pippins, any kind are good, but I would go with the New England apples for taste..but again, its up to you..
Hope that helps.

Jay

 

Ended up using brandy, as the alcohol burns off in the cooking....

 

 

Place the buttered filo-dough on a clean kitchen towel (I use an opened up flour sack..its like a small sheet).

when you have your apple mixture on the sheets, pick the towel up and roll it like a cigar.  Then place it on

a sheet pan with parchment paper on the bottom.  Shape it like an S to make it fit.  Then bake until it drives you nuts.

(Oh.. you can also sprinkle some chopped up walnuts onto the apples..added yummy).

Hope that helps.

Something for those (like me!) using Filo dough for the first time....

 

I wondered about the "12 Sheets of dough" in the recipe, and thought that at $5 a box for 2 rolls, we will just need to use what there is...

 

Folks, the stuff is rolled up like parchment paper, and is about as thick, and is MUCH MORE FRAGILE! There was also enough to do what the recipe calls for in 1 of the 2 rolls from one box of dough!

 

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If it is too soupy, add some ripped up bread, to soak up and retain the liquids.

Just mush it into the apples !

I put the apples into a strainer for a bit to let the liquid come out...

Should have left them longer or done this....

 

Aryanun said:

 

 

If you put the apples in a colendar with sugar for about 10 minutes prior to cooking, you'll drain some excess water. It's a trick for apple pie.

I will certainly remember this the next time I bake with apples....

 

 

I hope the baking experience turns out to be a fun one, with You and the Kinder !

My son surprised me one day with a lattice apple pie.

I said "Where did you learn this".. he said.. Watching the pops!

I later discovered that he also was a painter.. Had NO interest when he was growing up!

Suddenly he has walls done in abstracts, I paint the human form.  Kid just boggles me.

 

Hopefully, your spawn loves your baking, and pick up on it !

She likes to do many of the things I do, and she enlists me in helping her with her projects, and I enlist her with mine....

(My son gets enlisted in different projects....)

 

I used the left over liquid that had been strained out to baste the dough as it cooked, about once every 15 minutes until it was finished....

Cooked for about 50-55 minutes...

 

I said:

 

 

Strudel is done...
To tired to do more than take some pics...
Zzzz... 

so it got finished but not tasted......

 

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It split down one side, but oh well....

Should I have cut some slits in the top, maybe?

 

 

I followed the recipe as written, with the exceptions noted...

All Quotes are from Jasonator unless otherwise marked.

 

 

Hope it turned out WONDERFULLY !

Would love to see some photos.

Jay

okay, waiting on photobucket....

 

and here you are!

 

George

Edited by knarthex
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We'll see...

It may taste like something only fit for goblins!

 

(Then I would have to mail it to someone...)

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Looks great!  Phyllo dries out quickly, so I keep a damp paper towel over it as much as possible. 

 

I made peach turnovers last night. Unfortunately there aren't any left to take photos of. 

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Congrats..I bet that screams YUMMY all over the place !  LOL.

 

The next time you make one (and after tasting that, I know you will)...

 

Pile ALL the apples at the bottom,  and roll the phillo dough over it and make sure it isn't too tight on it.

To prevent that crack for splitting (doesn't much matter, I hide it with a snow of powdered sugar).

Making three of four splits on top will allow the steam to escape an not cause that crack.

Either way, I bet it will be yummy !

 

Great job !

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Congrats..I bet that screams YUMMY all over the place !  LOL.

 

The next time you make one (and after tasting that, I know you will)...

 

Pile ALL the apples at the bottom,  and roll the phillo dough over it and make sure it isn't too tight on it.

To prevent that crack for splitting (doesn't much matter, I hide it with a snow of powdered sugar).

Making three of four splits on top will allow the steam to escape an not cause that crack.

Either way, I bet it will be yummy !

 

Great job !

Thanks!

I am now of course thinking that maybe pralines might be good instead of or in addition to, the walnuts....

 

It isn't like I don't have 3 more packs of filo dough with nothing to do,,,,

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'One stick of butter'?

And for those of us who buy the butter in 500gram bricks, how much is that one stick?

 

Be nice or I may post my recipes for mackerel patties, potato dumplings(big hint, they're mostly potato, and yeah, you serve them with potatoes... ) or any number of famous Norwegian specialities...

(Not Lutefisk, though. I'm not that evil)

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'One stick of butter'?

And for those of us who buy the butter in 500gram bricks, how much is that one stick?

 

Be nice or I may post my recipes for mackerel patties, potato dumplings(big hint, they're mostly potato, and yeah, you serve them with potatoes... ) or any number of famous Norwegian specialities...

(Not Lutefisk, though. I'm not that evil)

1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams

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'One stick of butter'?

And for those of us who buy the butter in 500gram bricks, how much is that one stick?

 

Be nice or I may post my recipes for mackerel patties, potato dumplings(big hint, they're mostly potato, and yeah, you serve them with potatoes... ) or any number of famous Norwegian specialities...

(Not Lutefisk, though. I'm not that evil)

Okay, now you have to share.

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'One stick of butter'?

And for those of us who buy the butter in 500gram bricks, how much is that one stick?

 

Be nice or I may post my recipes for mackerel patties, potato dumplings(big hint, they're mostly potato, and yeah, you serve them with potatoes... ) or any number of famous Norwegian specialities...

(Not Lutefisk, though. I'm not that evil)

 

According to mom the Swede, who has adapted many recipes back and forth, 125grams...

(With butter, more is almost always better...!)

 

Not the Lutefisk! :devil:

Do I need to have the kin folks send you some Surstromming? :devil:  :devil:

Edited by knarthex
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