Saturday, September 13, 2008
It's official - apple season is open. I know this because every year baba wants apples. She has her favourite farm to go to and she's probably his best 100 lb customer (that's 100 lbs of apples). Last year the apples were not to her liking and we heard about it right up until yesterday. Now they're too expensive but they're good. Each of my siblings (there are 4 of us) have heard the "apple story" at least twice and I'm certain we'll have the expensive apple story imprinted on our brains.
I put my thinking cap on and came to the conclusion that if baba were to get something delicious made out of the apples, it might give her a sense that it was really a good idea to get the apples. So I made strudel.
4-5 large apples (I used Macintosh)
juice from 1/2 lemon
1 tsp cornstarch
1/2 cup raisins (good to soak them and plumb them a little)
1/2 cup walnut pieces
1/2 cup dessicated coconut
6 sheets phyllo pastry
1/4 cup melted butter
1. Peel and slice apples thinly and place in bowl
2. Add juice of 1/2 lemon and 1 tsp cornstarch - mix through apples
3. Add raisins, walnut pieces, dessicated coconut
4. Use 3 sheets of phyllo per strudel lightly brushing butter on each sheet
5. On long side add filling approximately 1/2 - 3/4 inch from the end. Fold sides in and roll
6. Brush butter on top and sprinkle with sugar
7. Bake at 400 F for approximately 30 minutes
Here's what I learned:
1. Soaking the raisins in something flavourful like apple juice or a mild flavoured liquor gives the strudel umph.
2. If your phyllo is sticking together, don't just take 2 instead of one and figure it's fine - it makes a difference to the texture of the final outcome.
3. Scoring the phyllo before baking helps to reduce the crumble effect after baking.
4. The little bit of sugar on top takes it to another level.
5. If you do none of the above in tips, it still tastes good.