Produce Info, Storage Tips and Recipes

Apple Strudel

1 1/4 pound apples (such as Granny Smith or Macintosh), peeled and sliced
1/3 cup sugar
1/8 teaspoon ground cinnamon
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract

Pâte Brisée:
1 cup all-purpose flour
1/4 teaspoon sea salt
3 tablespoons sugar
1/4 cup cold unsalted butter, diced
4 to 6 tablespoons ice water

1. Preheat oven to 375°. Lightly coat a baking sheet with canola oil.
2. In a large bowl, toss apples with cane sugar, cinnamon, flour, and vanilla extract.
3. To prepare pâte brisée, place flour in a medium bowl. Add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into ball. Let rest for 5 minutes. Roll into an 8" by 12" rectangle. Spoon filling along the long edge of the dough, about 1-inch from the edge, roll dough and filling over itself and seal ends to form a strudel.  Score into 10 1-inch slices.
4. Bake for 35 to 40 minutes or until top is lightly browned. Remove from oven and trim any extra pastry off the ends. Cut into 10 servings.  

Chef Bernard Kinsella

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This recipe was first featured in Boston Organics Newsletter No. 41 of 2011.