SEATTLE —
Chef Jack Bartleson's Apple Strudel
Ingredients:
- 3 pounds Granny Smith apples, peeled, cored, 1/2 dice
- 1 each puff pastry sheet, 10x15
- 4 ounces bread crumbs, unseasoned
- 8 ounces butter, divided
- 4 ounces sugar
- 4 ounces brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon Kosher salt
- 1 tablespoon lemon juice
- 1 each egg, whipped
- 1 tablespoon flour
Directions:
- Add 4 ounces of the butter to a large sauté pan and melt over medium high heat. Add the bread crumbs and toast to just golden brown about two minutes. Remove from pan and set aside.
- Core, peel and 1/2 inch dice the apples
- Add the reserved 4 ounces of butter to the pan and melt over medium high heat. Add the apples and white sugar and cook for two minutes.
- Turn the heat off and add the cinnamon, nutmeg, salt, and lemon juice. Toss to coat the apples.
- Lay out the puff pastry of a floured tea towel or sheet of parchment paper. Use a rolling pin to stretch the dough out to 12x18 inches.
- Sprinkle the bread crumbs over the puff pastry leaving a one inch border. Cover the bread crumbs with the apple mixture.
- Starting with the long edge lift the tea towel to gently roll the puff pastry one rotation. Fold the outside edges in one inch, then continue to lift and roll the pastry keeping it as possible until you form a log.
- Transfer to a parchment lined sheet pan seam side down and brush the entire log with the whipped egg.
- Use a sharp knife to make two inch long diagonal cuts every two inches along the top of the strudel. This will allow the steam to escape while baking.
- Bake in a preheated oven at 400 degrease for 30 minutes.
- Allow to strudel to rest for 10 minutes before serving.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.