Apple Walnut Strudel
This is the my ultimate winter comfort food. There might really not be anything better than sitting somewhere with a good view, watching the snow fall, bundled up in a blanket, snacking on a warm apple strudel and drinking hot tea (preferably ginger). Every culture has some kind of version of this recipe; another one of my favorites is the one with ground poppy seeds instead of the walnuts. Either way, you can't go wrong.
- 2 1/2 cups flour
- 1 tsp sugar
- 1 cup unsalted butter (very cold)
- 1/2 cup water (very cold)
- 1 tsp salt
- In a bowl combine the flour and sugar
- Cut the very cold butter into cubes and add into the flour mixture
- In a measuring cup combine the very cold water and salt, stir until the salt dissolves
- Poor the water over the flour mixture and gently mix with a spatula
- Transfer the contents from the bowl onto a wooden surface and using a rolling pin roll the butter cubes into butter flakes
- Fold the messy dough over and roll again until you can form a rectangular shape of a flaky dough
- Tightly wrap the dough and chill for at least an hour or overnight
- 5 medium apples
- 1/3 cup sugar (this varies depending on the sweetness of your apples)
- 1/4 cup chopped walnuts (optional)
- 1/4 tsp cinnamon
- Zest of half of lemon
- Peel the apples. I like to shred mine off the core on the largest garter I can find in the kitchen. The smaller the shreds, the more juice you lose in the cooking process. You're welcome to go in a different direction and cut the apples in a very small pieces, or slice them thinly on a mandoline.
- Mix in all the other ingredients. With the sugar, I'd recommend starting with less and tasting your filling. You don't want to overpower the other flavors.
- Roll out the dough into a large rectangle. You can do this either the traditional way of spreading the apples all over the dough and rolling it up into a long loaf, or you can spread the filling in the middle section of the dough, cut the outer parts into 2 cm slices and braid the dough on the top.
- 2 egg yolks
- 2 Tbsp heavy cream
- Pinch of salt
- Brush the egg wash all over the strudel. This will make it nice and golden in the baking process, so you want to cover it thoroughly. Sprinkle with a little bit of sugar.
- Bake at 350° until golden.