VIDEO Elizabeth Bakes – Homestyle Apple Strudel with streusel in the middle.
Flaky and buttery. Don’t waste those apples. Don’t stress about crossing the pastry over because it will still look pretty at the end of baking when you slice it.
INGREDIENTS VIDEO Elizabeth Bakes- Homestyle Apple Strudel
1 cup flour
1 tsp sugar
1 stick cold butter, cubed
1/4 cup cold water
Buzz flour and sugar, Add butter and pulse until butter is chopped.
Turn on and add water. Dough will form ball, put in plastic and set aside.
4 apples, cored and cut into 4-6 wedges
1/2 cup flour
6 TB light brown sugar
1/4 tsp salt
1 tsp cinnamon
egg for egg wash
sugar to sprinkle over top
Preheat oven to 400F
Put a silpat on a half sheet pan
Roll out pastry to a rectangle
Put filling (not apples) In processor and pulse until chopped
Put streusel topping on pastry rectangle, leaving about 3 inches on each side
Layer apples on topping.
Cut 3 inches of pastry into attached strips on each side
Gently turn strips over top of pastry to make a rough lattice (see video)
Brush with egg wash and sprinkle with sugar
Bake on silpat covered baking sheet for 40 minutes, until golden and bubbly.
Serve in strips, cut with pizza cutter.
I taught cooking classes, and served as a personal chef for individuals and small parties. I consulted for restaurants and other food service organizations in menu development as well as cost saving measures. As a freelance writer, I have written hundreds of articles for many different publications. She created and developed the popular “Food and Travel Nation” page on Facebook.
In 2010, I created a light-hearted, entertaining, informative radio program, “Food Nation Radio”. It’s a mix of everything FOOD, including guest interviews, recipes and food/restaurant related features.
With previous memberships in the International Association of Culinary Professionals, the James Beard Foundation and National Restaurant Association, I have tried to keep abreast of the current and ever-changing trends in the culinary world.