01 September 2009

Apples Mean Autumn

I might have to try and bake this:
Savory Apple Strudel 

Yield: 6 servings

2 tablespoons unsalted butter
1 medium red onion, thinly sliced
4 Fuji apples, peeled, cored, and sliced
1/3 cup firmly packed light brown sugar
1/4 cup brandy
3 tablespoons lemon juice
3 tablespoons fresh sage leaves, torn into small pieces
1 teaspoon kosher salt
1 cup grated Gruyère cheese
1/2 (17.3-ounce) package frozen puff pastry, thawed
1 tablespoon water
1 large egg white, lightly beaten

Directions 1. Preheat oven to 400˚. Line a rimmed baking sheet with parchment paper; set aside.2. In a medium saucepan over medium heat, melt the butter. Add the onion, and cook until tender, about 15 minutes; transfer onion to large bowl, and set aside.
3. In a large bowl, combine the sliced apple, brown sugar, brandy, lemon juice, sage, and salt; toss to combine. Place the mixture into the medium saucepan over medium heat; cook until apples are tender, about 15 minutes. Add apples and the Gruyère to the bowl with the onion.
4. On a floured surface, roll the puff pastry dough into a 12x10-inch rectangle. Starting 2 inches from one long side and 2 inches from each short side, fold short edges over filling. Beginning at the edge close to filling, roll up strudel jellyroll style. Place strudel, seam side down, on prepared baking sheet.
5. In a small bowl, whisk to combine water and egg white. Using a pastry brush, lightly coat top of strudel. Bake for 25 to 30 minutes, or until golden brown. Allow strudel to rest for 10 minutes before slicing and serving.

Recipe Notes Click here to learn how to assemble the braided strudel seen in the photo. Strudel can be assembled through step 4, wrapped tightly in plastic wrap and aluminum foil, and frozen for up to 3 months. If frozen, add 20 additional minutes to baking time, or thaw in refrigerator 1 day prior to baking.


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I am a digital artist, and a writer. My primary artistic influences are the PreRaphaelites, Romantic Realists and the Impressionists.

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