Thursday, February 4, 2010
This is almost exactly like an apple pie, just in strudel form/shape. I think the dried fruit in this recipe really makes it pop, providing a nice contrast between tender apples, flaky pastry and chewy craisins. It also travels really well and can be eaten without a fork, unlike traditional apple pie. It's not as pretty, but I can live with that.
I used my favorite apples: granny smith. A lot of people find them too tart to be eaten out of hand but I love their bite and sharp, juicy crispness. Perfect for pie too!
Pie Dough Apple Strudel
12 servings | Marcy Goldman of betterbaking.com
2 cups flour
1 tbsp sugar
1/2 tsp salt
1/4 cup shortening, cold
1/2 cup butter, cold
4-6 tbsp ice water
6 cups sliced apples
1/2 cup dried cranberries and/or dried chopped apricots
1 1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp cornstarch
1 tbsp lemon juice
Combine dry pastry ingredients. Pulse in shortening and butter until resembles coarse crumbs. Pulse in ice water, just enough to form a dough that holds together. Refrigerate covered at least 1 hr or up to overnight.
Toss all filling ingredients together in a large bowl.
Divide dough into 2 equal portions. Roll out each one out as thin as you can, about 9 x 12 inches. Transfer to rimmed cookie sheet. Spread 1/2 filling down the long end of each. Roll up, flattening slightly. It's ok if some fillig peeks through. Cut slits down the length of each to vent apples. Brush with milk and sprinkle with sugar.
Bake at 375F for 25 minutes, rotate pan then bake another 20 minutes at 350F or until golden brown and filling is bubbly.