Apple Strudel

They say humility is a virtue, and I suppose that’s true.  When it comes to special occasions though… I admit… I do love to show off.  Pretty food just tastes better.  This recipe is both beautiful and delicious.  There’s nothing wrong with friends and family feeding your ego while you feed their bellies.

Phyllo dough is super complicated and time consuming to make from scratch. This is one of the few exceptions to my homemade is ALWAYS better rule.  The pre-made frozen phyllo dough from the store is just as good for this recipe and saves a ton of time.  It can, however, be frustrating to work with unless you follow these tips.

1. Thaw in the fridge overnight, the night before.
2. Keep the portion not being used covered with plastic wrap.  It dries out VERY quickly.
3. Don’t sweat a couple tears in the dough, you’re going to use several layers.  Just try to alternate where the tears are so they’re not all in the same place causing a weak spot.

• Servings: 8
• Time: 1 hour plus thawing time
• Difficulty: Intermediate
• Print

Try this recipe for an elegant end to a stay date this Valentine's day.

Ingredients

• 1/2 cup golden raisins
• 2 Tbsp Cognac
• 1 stick butter
• 1/4 cup bread crumbs (homemade is best)
• 1 lb Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
• 1 medium McIntosh apple, peeled, cores, and sliced 1/4 inch thick
• 1/4 cup granulated sugar, plus extra for sprinkling
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 1 tsp fresh lemon juice
• 10 sheets phyllo 14×9 inch
• confectioner’s sugar for dusting (optional)

Directions

1. Adjust oven rack to lower-middle position and heat oven to 475. Line a 9×13 baking sheet with parchment paper. Simmer raisins in Cognac in small saucepan over medium heat 1-2 minutes, until liquid is mostly absorbed.  Cover and set aside to cool.
2. Combine 1 Tbsp butter and bread crumbs in a small skillet and toast over medium heat stirring often until golden brown.  Set aside to cool.
3. In a large bowl, gently toss apples, raisins, breadcrumbs, 1/4 cup sugar, cinnamon, salt, and lemon juice.
4. Melt remaining  butter.  Using a large sheet of parchment as a work surface, place 2 sheets of phyllo next to each other, overlapping by about 1 inch.  Brush entire surface lightly with melted butter and sprinkle with about 1/2 tsp sugar.  Repeat 4 more times so you have used all 10 sheets. You should have a rectangle about 14×16 inches, 5 layers thick, and 2 sheets wide (overlapping by 1 inch on each layer).
5. Place filling near the bottom of the phyllo and slightly spread it out leaving 2 1/2 inch border on the bottom and 2 inch border on sides.  Fold the dough on the sides over the apples, then fold the bottom up over apples. Roll/fold the phyllo and apples up creating a rectangle package of apples wrapped up on phyllo.
6. Place strudel seam side down on prepared baking dish.  Once again, brush lightly with butter and sprinkle with 1 tsp sugar.  Cut 4, 2 inch crosswise slits to vent in top of strudel.
7. Bake 15 minutes.  Cool about 30 minutes.  Dust with confectioners sugar. This is best served warm with plenty of fresh whipped cream.

Don’t over sweeten the whipped cream if you make your own (which you should) so the tartness of the apples can come through.

I know I’m not the only one who shows off for special occasions.  What’s your best showpiece recipe?

Puffy Apple Pancakes

When the weather starts to turn cold, I tend to migrate to the kitchen ( even more than i normally do). I think it’s a multi sensory thing. The taste, the smell, and the sight. It’s all so comforting when it’s chilly outside. This is my favorite breakfast or brunch recipe to make for house guests. It fills the house with the most homey delicious scent. When you pull it out of the oven it is gorgeous. Have your guests seated when it’s done baking, it does fall rather quickly. And the taste, oh the taste! Yum!

WARNING! I made these for my cousin and her husband when they were staying with us a few years ago. Then I had to make them again every morning that they stayed because he loved them so much. I even had to make two batches on the last morning because one just wasn’t enough. I really wonder how many times my cousin has made these since then. I’m guessing at least 300.

• 6 eggs
• 1 1\2 cup milk
• 1 cup flour
• 2 Tbsp sugar
• 1 tsp vanilla
• 1\2 tsp salt
• 1\4 tsp cinnamon
• 6 Tbsp butter
• 2 apples, peeled and thinly sliced
• 2 Tbsp brown sugar

1. Oven to 425. Place the butter in a 9x 13 pan to melt the butter while the oven is Heating. When it’s melted put the apple slices on a flat layer in the pan too lightly toast them. Do not let them burn.    
2. In a blender mix eggs, milk, flour, sugar, vanilla, and salt, until blended. If using an electric mixer, better will remain slightly lumpy.
3. Remove pan from oven and immediately poor batter over apples. Sprinkle with brown sugar. Bake in center of oven 20 minutes or until puffed and brown. Serve immediately.

These are amazing with homemade buttermilk syrup.  It tastes like eating a caramel apple for breakfast.