Pie and Pastry Bible (111 page)

MAKE THE FILLING

In a large bowl, combine the apples, lemon juice, sugar, cinnamon, nutmeg, and salt and toss to mix. Allow the apples to macerate for a minimum of 30 minutes and a maximum of 3 hours.

Transfer the apples to a colander suspended over a bowl to capture the liquid. The mixture will release at least ¼ cup of liquid. In a small saucepan (preferably with a nonstick surface), reduce this liquid to 1½ tablespoons (a little more if you
started with more than ¼ cup of liquid), until syrupy and lightly caramelized. Swirl but do not stir the liquid. (Or spray a 2-cup heatproof measure with nonstick vegetable spray, add the liquid, and reduce it in the microwave, about 4 minutes on high.) Add the nuts and liquid to the apple mixture; toss to blend. (Do not worry if the liquid hardens on contact with the apples; it will dissolve during baking.)

Roll and stretch the dough (see page 389).

FILL AND ROLL THE STRUDEL

Starting about 6 inches from the bottom edge, sprinkle half the brusel across the dough in a 9- by 14-inch rectangle. Spread the apple mixture on top, leaving behind any liquid. Sprinkle it with the remaining brusel. Use the sheet or cloth or your fingers to lift the bottom of the dough and flip it over the apples. It does not have to cover them completely at this point. Use the sides of the cloth to flip the sides of the dough over the filling, leaving a 3-inch border on either side of the filling to tuck under at the end. (The strudel dough will be about 20 inches wide at this point.) Brush the top of the dough and the side borders with some of the melted butter and use the cloth to roll it, brushing it with butter every other roll. If necessary, brush off any flour clinging to the dough before brushing it with butter. Use the cloth to flip the roll onto the prepared sheet, seam side down. Tuck under the ends. The strudel will be about 16 inches long. Brush the top with some of the remaining melted butter and use a sharp knife to cut a few horizontal steam vents in the dough. (At this point, the strudel can be covered with plastic wrap and refrigerated overnight if desired.)

Preheat the oven to 400°F. at least 20 minutes before baking. Set an oven rack at the highest level and place a baking stone or baking sheet on it before preheating.

Bake for 35 minutes or until the filling bubbles through the vents. If the outer edges brown faster than the middle, cover them loosely with foil. If the filling is bubbling and the top is still pale, turn up the oven to 425°F. and bake for about 5 minutes. Remove the pan to a wire rack and allow the strudel to cool until warm.

If desired, sprinkle the strudel lightly with powdered sugar. Cut into 1¾- to 2-inch pieces on the bias. Discard the end pieces or cut up and serve in pieces for those who enjoy extra pastry without the filling. Serve with whipped cream.

STORE

Room temperature, up to 2 days. (This is best eaten the day of baking.)

APPLE STREUSEL STRUDEL

T
his variation of classic apple strudel is thickened with streusel, a crumb topping like the one adorning the top of an apple crumb pie. Streusel, an Eastern European topping, especially popular for cakes, consists of butter, flour, walnuts, sugar, and cinnamon. It adds a wonderful cinnamon/butter flavor and absorbs any juices from the apple slices as they bake.

OVEN TEMPERATURE: 400°F. • BAKING TIME: 35 MINUTES SERVES: 6
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
1 recipe Strudel Dough (page 387)		8.5 ounces	245 grams
melted unsalted butter, preferably clarified (see page 629)	8 tablespoons	4 ounces	114 grams
Filling 1¼ pounds apples (see page 635; about 3 medium), peeled, cored, and sliced inch thick	4 cups (sliced)	1 pound 454 grams (sliced)
raisins or dried cranberries	cup	1.7 ounces	48 grams
freshly squeezed lemon juice	1½ teaspoons	0.25 ounce	8 grams
sugar	2 tablespoons	0.75 ounce	25 grams
ground cinnamon	¼ teaspoon	•	•
nutmeg, freshly grated	teaspoon	•	•
salt	teaspoon	•	•
walnuts, toasted and finely chopped	cup	1 ounce	33 grams
Streusel (page 592)	1 cup	5.5 ounces	175 grams
optional: powdered sugar for dusting	about 1 tablespoon	•	•

EQUIPMENT

A 36- to 48-inch-wide table, preferably round, covered with a clean sheet or tablecloth rubbed with a little flour, and a 17- by 12-inch cookie sheet or half-size sheet pan, buttered

Make the dough, page 387.

MAKE THE FILLING

In a large bowl, combine the apples, raisins or cranberries, lemon juice, sugar, cinnamon, nutmeg, and salt and toss to mix. Allow the apples to macerate for a minimum of 30 minutes and a maximum of 3 hours.

Transfer the apples to a colander suspended over a bowl to capture the liquid. The mixture will exude a scant ¼ cup of liquid. In a small saucepan (preferably lined with a nonstick surface), reduce this liquid to 1 tablespoon. (Or spray a 2-cup heatproof measure with nonstick vegetable spray, add the liquid, and reduce in the microwave, about 4 minutes on high.) Add the liquid to the apple mixture and toss to blend.

Roll and stretch the strudel dough (see page 389).

FILL AND ROLL THE STRUDEL

Starting about 6 inches from the bottom edge of the dough, sprinkle the ground nuts evenly across the dough in a 14-inch-long column. Spread the apple mixture on top in a 14- by 4-inch rectangle, leaving behind any liquid. Sprinkle it with the streusel. Use the sheet or cloth or your fingers to lift the bottom edge of the dough and flip it over the apples. Use the sides of the cloth to flip the sides of the dough over the filling, leaving a 3-inch border on either side of the filling to tuck under at the end. (The strudel dough will be about 20 inches wide at this point.) Brush the top of the dough and the side borders with some of the butter and use the cloth to roll it, brushing it with butter every other turn. If necessary, brush off any flour clinging to the dough before brushing it with butter. Use the cloth to flip the roll onto the prepared sheet, seam side down. Tuck under the ends. The strudel will be about 16 inches long. Brush the top with the remaining butter and use a sharp knife to cut a few steam vents in the dough. (At this point, the strudel can be covered with plastic wrap and refrigerated overnight, if desired.)

Preheat the oven to 400°F. at least 20 minutes before baking. Set an oven rack at the highest level and place a baking stone or cookie sheet on it before preheating.

Bake for 35 minutes or until the filling bubbles through the vents. If the outer edges of the strudel brown faster than the middle, cover them loosely with aluminum foil. If the filling is bubbling and the top of the strudel is still pale, turn up the oven to 425°F. and bake for 5 minutes. Remove the pan to a wire rack and allow the strudel to cool until warm.

Sprinkle it lightly with powdered sugar, if desired. Cut into 2-inch pieces on the bias. Discard the end pieces or cut and serve in pieces for those who enjoy extra pastry without the filling.

STORE

Room temperature, up to 2 days. (This is best eaten the day of baking.)

CHERRY CHEESE STRUDEL

I
n this recipe, a creamy cheesecake-like layer topped with a layer of sour cherries is encased in strudel dough. I support the strudel with two bread pans placed on either side to prevent the filling from breaking through during baking. If it seems like a lot of trouble, it’s because you haven’t yet tasted this strudel!

OVEN TEMPERATURE: 350°F. • BAKING TIME: 40 TO 50 MINUTES SERVES: 10 TO 12
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
*If the fruit is particularly tart, add up to ½ cup.
1 recipe Strudel Dough (page 387)		18.5 ounces	245 grams
melted unsalted butter, preferably clarified (page 629)	8 tablespoons	4 ounces	114 grams
Sour Cherry Filling sugar*	7 tablespoons	3 ounces	88 grams
cornstarch	1 tablespoon	0.3 ounce	9.5 grams
salt	a pinch	•	•
12 ounces fresh sour cherries	1¾ cups (pitted† and juices reserved)	10 ounces 284 grams (pitted)
pure almond extract	teaspoon	•	•
Creamy Cheese Filling cream cheese, softened	(2½ cups) 1½ large packages or 4 small	(19.25 ounces) 12 ounces	(550 grams) 340 grams
sugar	¼ cup + 2 tablespoons	2.6 ounces	75 grams
2 large egg yolks	2 tablespoons + 1 teaspoon	1.3 ounces	37 grams
salt	a pinch	•	•
finely grated lemon zest	2 teaspoons	•	•
freshly squeezed lemon juice	2 teaspoons	0.3 ounce	10.5 grams
pure vanilla extract	1 teaspoon	•	4 grams
sour cream	½ cup	4 ounces	116 grams
cornstarch	2 teaspoons	0.2 ounce	6 grams
Optional: powdered sugar for dusting	about 1 tablespoon	•	•