June Salander’s Vermont Apple Strudel Recipe π
Overview:
- Preparation Time: 4 hours
- Cook Time: 45 minutes
- Total Time: 4 hours and 45 minutes
- Servings: 20
Description:
If you’re craving a delightful dessert that captures the essence of Vermont’s finest apples, June Salander’s Vermont Apple Strudel is the perfect treat for you! Inspired by Joan Nathan’s recipe from “Jewish Cooking in America,” this strudel encapsulates the warmth and comfort of traditional European desserts. Whether it’s for a festive occasion like Christmas or Hanukkah, or just a cozy weeknight indulgence, this strudel will surely impress your taste buds. With a flaky crust and a sweet, cinnamon-infused apple filling, every bite is a symphony of flavors that will transport you to apple orchards on a crisp autumn day.
Ingredients:
- 3 to 3 1/2 cups gluten flour
- 1 cup sugar
- 1 teaspoon salt
- 1/2 cup water
- 3 Rome apples, peeled and chopped
- 1 Golden Delicious apple, peeled and chopped
- 1 cup sugar
- 2 teaspoons cinnamon
- 1/2 cup orange marmalade
- Cake crumbs (for layering)
- Olive oil (for drizzling)
- Optional: Nuts and raisins
Instructions:
| Step | Details |
|---|---|
| 1 | Preheat the oven to 150Β°F or its lowest setting, leaving the door open to create a warm environment, or ensure your kitchen is warm. |
| 2 | In a large mixing bowl, combine 3 cups of gluten flour, sugar, and salt on a clean surface or board. Form a well in the center. |
| 3 | Pour water and oil into the well, then mix with a fork before kneading the dough with your hands. Add more flour as needed until the dough is smooth and elastic. |
| 4 | Roll the dough into a ball, place it in a greased bowl, cover it, and let it rest in a warm place for 2-3 hours to rise. |
| 5 | On a large flat surface, spread a clean sheet or tablecloth and sprinkle it with flour. Roll out the dough into a thin 9×11 inch rectangle. |
| 6 | Using your hands, gently stretch the dough until it’s thin enough to read a newspaper through it, covering the entire surface of the tablecloth. |
| 7 | Peel and chop the apples, then scatter them along one edge of the stretched dough, leaving a border. Sprinkle with sugar, cinnamon, and dollop with orange marmalade. |
| 8 | Sprinkle cake crumbs over the dough to keep the layers separate, then drizzle with olive oil. |
| 9 | Carefully roll up the dough jelly-roll style, sealing the edges as you go. Transfer the strudel to a greased baking sheet. |
| 10 | Brush the top and sides of the strudel with olive oil, then bake in a preheated 375Β°F oven for 45 minutes, or until golden brown. |
| 11 | If the strudel browns too quickly, reduce the heat. Once baked, brush with apple juices and let cool slightly before slicing and serving. |
Tips:
- Feel free to add nuts and raisins to the filling for extra texture and flavor.
- For a twist, substitute pears for apples and add fresh ground ginger to the filling.
- If you’re short on time, you can use Pepperidge Farms’ puff pastry as a shortcut dough, omitting the cake crumbs and using 4 sheets of pastry.
Indulge in the heavenly aroma of baked apples and cinnamon as you slice into this delicious Vermont Apple Strudel. With its crispy layers and luscious filling, it’s sure to become a favorite dessert for all occasions. Enjoy the taste of tradition with every delightful bite! ππ₯
