The air in Calgary right now is crisp, but fragrant with
ripe apples growing in backyards everywhere.
Although our climate isn’t warm enough to allow for most varieties, we
do have one or two that survive. They
aren’t the biggest, or sweetest, but they do have lots of flavour.
My neighbor Jennie tasted this apple strudel a few weeks
ago, and asked for my recipe. The
cardamom adds another dimension of flavour to the apples, and the pepper gives
it another lift.
Because I’d just tossed it together, I was clueless as to
actual amounts, so yesterday we made it and measured it in her kitchen for her
family gathering. It took us about
forty-five minutes to prepare it, and it baked in a 350 F oven for another 60
minutes.
1 box of frozen puff pastry, thawed but well chilled
8 cups cored and sliced apples
1 lemon, juiced
3 green cardamom pods, husked and freshly ground with a
mortar and pestle
½ teaspoon ground cinnamon
5 to 10 grates black pepper
¾ cup raw coconut sugar or powdered jaggery
sprinklings of flour, for rolling the pastry
1 teaspoon or so of crystallized sugar, brown if possible
Use a spoon if you must, but hands are better! |
A certain big box Canadian grocer sells long boxes of puff
pastry, which contains two rolls. I like
to buy it when it goes on sale, but I’ve discovered it loses its texture if
kept for too many months. Be sure to buy
the “puff pastry”, as the store sells
phyllo pastry in nearly identical boxes, and that stuff would be wrong, so wrong,
for this pastry. Let the puff pastry
thaw on the countertop, but place it back in the fridge if it rises to room
temperature. You want to work with cold
pastry as fairly cold pastry cooks better in the oven.
This will roll out much bigger, and thinner. |
As for the apples, ours are quite small, so they can be halved
and quartered, then cored. At that
point, they should be cut into slightly less than ½ inch slices. I do cut out troubled spots, but try to leave
the peels on, because of the nutrition, and also the pink they impart to the
finished dessert.
Most of the time spent preparing this recipe will be in
coring and slicing those apples. As you
go, splash them with lemon juice and toss the apples well to keep them from
turning brown. Once the apples are
prepared, add the cardamom, cinnamon, black pepper and sugar. In the past I’ve used powdered jaggery, but a
certain big box store, from the USA, is selling a very good raw, organic
coconut sugar, and that’s been my favourite lately.
Roll out smoothly, to about 1/8th inch thick. |
I prefer to toss the apples with my hands, to melt the sugar
more quickly and to find and separate any apple bits that are stuck
together. Set the apples aside while you
roll out the pastry.
Take the first roll off its original parchment paper, and
set it on a larger piece of parchment.
Dust a rolling pin with flour, then roll out the pastry, keeping it as
rectangular as possible, but stretching it out as much as you can. Along the length of the enlarged rectangle,
add half the apple mixture. Arrange the
apples into slices going in mostly one direction, just so that the strudel will
look smoother and better organized—prettier, in other words.
Press the sugar crystals into the dough before venting. |
Slice vents into the pastry and lift by the parchment paper
onto a baking sheet. Repeat the whole
process for the next pastry roll. Trim off
the extra parchment that dangles from the sheet.
Trust me, you want to make two of these strudels, because
one could never be enough!
We placed this in Jenny’s oven at 350 F, and it took one
hour to become a lovely pale gold. My
oven must be hotter, because when I’ve made this, I’ve removed it at the forty
to forty-five minute point. I recommend
you set the timer for forty minutes, and check for colour at that point. Juices will leak out and even burn, but keep
your eye on the pastry colour. When it’s
a gentle gold, remove from the oven and let cool. If you can serve this with icecream, or
whipping cream while it’s still a smidge warm, all the better. This dessert isn’t overly sweet, and it’s
tasty enough to serve in slices, just by itself.
My theory is that the chef must gobble any irregular slices
that occur, during the slicing process, of course. She’s still entitled to a full, perfect
slice, when the guests enjoy theirs.
Thanks to Jenny for encouraging me to sort out the specifications for this recipe, and for taking pictures of the finished dessert!
Storebought apples make a nice dessert, but these are truly better! |
It was fun making the apple strudel with you, Mary. Thanks for showing me how. It is a delicious way to use the apples from our apple tree and was a big hit with the family. Both strudels were gone by the end of the evening, and I have already been asked to make more.
ReplyDeleteJenny
You're most welcome! Any time I can get together with a friend to cook is a wonderful time for me!
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