Cinnamon Apple Strudel Recipe with Puff Pastry

Cinnamon Apple Strudel Recipe with Puff Pastry


Hi. Hello. Apple Strudel prep time today. Okay. So, we are making the filling for the apple strudel, and this is my personal recipe. I have a little crock pot here. I just take a pound of butter, put it in here, and set this, warm it. I usually warm it in the microwave. Okay. Just for a couple of minutes, to get it liquid, maybe three minutes, right. Yeah. So, quickly, I’ll just put it in here. Yeah, in a minute, okay. What the other thing we do is we have some hazelnuts here. Boy, they are really expensive. Yeah. Yeah, they are. Must be a bad… must have been a bad…. So, but the best filling for apple strudel is made with hazelnuts. And better than hazelnuts are roasted hazelnuts. Okay. So at least take a good portion of hazelnuts like this. Mm hm. And put them in the oven, and roast them. You will smell right away when they are roasted. Okay. As soon as you smell them, take them out. Okay, so they go in our convection oven here. Yeah. Okay, and about 325, 350 in a regular oven. For roughly how long? Just until you smell them? Seven, eight minutes? Okay. About that. Maybe ten, but ten is taking a chance. Okay. You don’t want to burn your hazelnuts, because then you have to start all over again, and they are very expensive, so. Okay. We’re out of the oven now. Yeah. So, what many people do is take them, take these hazelnuts, put them in a towel, and kind of rub the skin off. I don’t do that because there is a lot of flavour in the skin, and I like to have that in my apple strudel. Especially now that it’s singed right? Yeah. It’s, you want to have this roasted hazelnut flavour. Yeah. It’s just so much better, right? They look a lot different. So, they go in the food processor, and they will be ground fine now. With the skin on. With the skin on. Perfect. And then we’ll see each other again. Okay. What now Vanessa. Oh, hello. How are you this morning? Good good. So, more apple strudel today? Yes, and I’m just dusting my board here. Okay. And this here is a piece of puff pastry. Yeah. It’s store bought. Yeah. I hate to say that, but even I buy some things in the store. Yeah. And there are some people who make fantastic puff pastry. Right. It’s a long process to make it. Yeah. And with the busy B and B that we have here, that’s one thing where I take a short cut. So. The only person that’s a short cut to is some old German. Ha ha ha! Old pastry maker. I don’t know. Yeah. Anyhow. This is the modern world, Vanessa. Yeah. I don’t know. Yeah. Only you step in the sauerkraut. I know, ha ha! So, now this is half a pound. Okay. It comes in little packages, and they usually have two little blocks in them. Yeah. Half a pound each. Okay. So, yesterday we made this wonderful mixture here. With roasted hazelnuts. With roasted hazelnuts, which is really the best of the best. Alright. That’s your new. Yep. The stuff we made yesterday, right? Yeah, it’s the hazelnuts, roasted hazelnuts, icing sugar, butter, little bit of, and seasoned with almond extract, and some lemon juice, right. So we put this on here. I softened it a little in the microwave. Right. And now, these here are two granny smiths, large granny smith apples, which should be enough for half a pound of dough. And just keep turning it, watch your fingers. The more you do it, the more you, the safer you are, of course. Another one here. What if you did it with the peelings on? No you can’t. It’s too, too. Tough? Yeah, too tough to eat that. You have to peel it. And also, do not use canned apples, like they use in the stores for their apple pies, or whatever they do. They’re just horrible stuff. Fresh apples is the idea. Mm hm. Don’t take any shortcuts, right. It doesn’t take long to peel an apple. So now, golden raisins. It would take me a long time. Well, you don’t know, whatever, right. Anyhow, golden raisins here, and lots of cinnamon. Generous with the cinnamon. Yeah. Now, this here is a shortcut. In a different version of the old apple strudel, which is of course the pulled pastry that you pull over a huge table cloth. Yeah. And then you roll it up, and you know, and so on, and so on. We all know the story. But, we bake so much apple strudel, we can’t do that. It takes a long time to do it. Yeah. Also, the old apple strudel used to have butter, first, drizzled on it, and then they used breadcrumbs, and then they used a little bit of hazelnuts, and so I kind of made it a little better. Right. Because we have a lot of nuts in there. We have no breadcrumbs. Mm hm. So, it is kind of a better version of the old strudel, and then you kind of try and roll it. You just have to be careful. Okay, that’s all. So, that’s on a marble board. Yeah, on a marble. Pinch the ends, so nothing comes out. What if you were doing that on a not marble? Oh it’s fine. It’s fine. You can do it. Just as long as… Well, the marble is nice and cold, which is especially important for puff pastry, because, as you know, puff pastry is full of butter. Right. Puff pastry is made with pastry that has butter in it already, and then you put butter in between, you fold it over, roll it out. Put butter in between, fold it over, so they get these little layers, and that’s how the puffing up comes, from the puff pastry. Because the milk solids puff up, they cook, tiny little milk solids, and they make puff pastry go up. Okay. Okay, will rise. This one goes into the oven at 375 in my convection oven. Regular oven, you want to do 400-425, until it’s nice and brown on the top okay. Okay, yeah. Here it takes about twenty-five minutes. Right. In a regular oven, I would say forty forty-five minutes. Okay. Okay. Thanks. Thank you. We’ll come back and eat it then. Of course. Sharp serrated knife, especially when it’s hot. That’s the only way not to damage the top, which is quite fragile. Yeah, you don’t want to smoosh it all down. No, no. See? So, anyhow, put it up here, and it’s best served fresh, but you also can serve it the next day, tastes just wonderful. Let’s put another one here. We have one, two, three, four, five, six guests. And I always put an extra one, so nobody feels bad for taking the last piece. That’s just the way I was brought up, you always have enough for everybody because we were always told not to take the last piece, right? So, you always put an extra one out. We had a guest from Belgium. Yeah. Yesterday. Yeah. And she said she’s had strudel all over Europe, and yours is always the best. That’s amazing. Nice compliment, huh? Very nice. Very nice. Yeah, makes me. So, here’s the strudel on our buffet. So, here is the finish of the apple strudel. It goes really well with some vanilla sauce, or some whipped cream, or both. Closed Captioning by Kris Brandhagen. [email protected]

Only registered users can comment.

Leave a Reply

Your email address will not be published. Required fields are marked *