A recipe for classic apfelstrudel (or apple strudel, if you like) with brandied caramel apples, golden raisins, walnuts, and cinnamon spice all topped off with a brandy-spiked glaze.
Yesterday we headed out as a family to the farmers market, which has become leaner and leaner in recent weeks, especially after our temperatures dropped below freezing. There are still root vegetables, a few heads of cauliflower, and plenty of winter squash and apples up for grabs. My kids ran through the empty market aisles freely, their coattails flapping in the wind, squealing in the thin, cold air before we retreated to the warmth of our truck.
This morning I woke to a snow globe, heavy white flakes pouring down on my once brown world. I have to admit I preferred the brown, the ease of moving from house to car uninhibited by slush and ice and the scraping of windows. I sighed all weekend at the radar map I kept refreshing in hopes that the blue would shift towards green, but by this morning there are overnight lows dipping into the negative digits by the weekend, and it looks like the snow is here to stay.
I suppose it’s just as well. We are headed off to my aunt’s for the first of many Thanksgiving dinners this coming weekend, and it’s over the river and through the wood in white and drifted snow once more. (Fun fact: Over the River and Through the Wood is a Thanksgiving song.) As the designated dessert bearer to all family functions, I’ll be bringing a few apple favorites this year, starting with a strudel.
Over Easter, as my relatives sat around critiquing my execution of my grandmother’s gugelhupf cake, there was an expressed desire for her strudel to appear. While my grandmother generally made Mohnstrudel (poppy seed) and Nußstrudel (walnut) for family gatherings, I figure they’ll accept a brandied-up apple version, too.
The apples, chopped walnuts, sweet golden raisins, and spices get tossed together with a quick brandy-spiked caramel sauce before being rolled tightly in their buttered strudel dough wrapper. A brush of butter over the top, a sprinkle of sugar, and all that’s left is to wait for it to appear out of the oven. A drizzle of icing on top makes this dessert holiday ready whether for Thanksgiving or Christmas.
Should you feel so inclined, you can vote for my recipe in the Better Homes and Gardens Ultimate Baking Challenge until 9 a.m. EST tomorrow. I’m up against Ashton from Something Swanky, and her cheesecake looks rather tasty. I want a piece. Vote for your favorite and then all this week and next for more holiday baking recipes.
The dough gets softer the longer it sits. My favorite dough to work with say just over two hours.
This recipe is part of Better Homes and Gardens' Ultimate Baking Challenge and was adapted from Strudel Triangles with Brandied Apples.
The dough gets softer the longer it sits. My favorite dough to work with say just over two hours. This recipe is part of Better Homes and Gardens' Ultimate Baking Challenge and was adapted from Strudel Triangles with Brandied Apples.