Puff Pastry Apple Strudel

Easy Puff Pastry Apple Strudel

Karri Perry| 2023 Blue Ribbon Favorites 

Thaw frozen puff pastry  sheet on counter while making apples. Most packs contain two pastry sheets. Keep the pastry cool… if needed, return the puff pastry to refrigerator or freezer if it starts to get warm or is too thawed. Puff pastry simply will not puff if it’s baked when the dough is too warm.  For a great puff-rest the baking sheet with the prepared strudel in the freezer for 5-10 minutes before baking in a hot oven.

Ingredients:

4 medium apples-peeled and sliced, about 3.5 cups (Fuji, Honeycrisp, or any good smelling apple)

1/4 cup golden raisins

1/4 cup brown sugar

3/4 tsp cinnamon 

1/4 tsp nutmeg

1/8 tsp salt

2 TBS butter

1 teaspoon arrowroot or cornstarch  

1/4 cup Chopped nuts-optional 

Egg wash-1 egg, 1 tsp water

Sanding sugar 

1 sheet frozen Puff Pastry-found in frozen dessert aisle usually.

Crumb Topping

1/4 tsp apple pie spice

1/4 cup all purpose flour

1/4 cup brown sugar

3 Tbs bread crumbs (Use unseasoned regular bread crumbs-not Panko)

4 Tbs softened unsalted butter

In a skillet over medium heat, melt butter, add apples, raisins, sugar, salt, cinnamon, nutmeg and arrowroot. Mix together and stir as apples soften. Lower heat and cook for 10-15 minutes until mixture is softened and only very small amount of  liquid remains. Turn off heat and let cool.  —VERY important to let the mixture cool. Hot filling will make a soggy and not pretty puff of the puff pastry.  And yes-you can make the apple filling a few days in advance and refrigerate the mixture.

TIP: The apples only bake in the oven for 17-20 minutes while inside the puff pastry as it bakes… so it’s important to get the apples soft—as if they baked in a pie.  If you need the apples to cook a little longer-I sometimes will add 1/4 cup of apple cider and let them simmer in that liquid until much of the liquid has evaporated.  All apples are different and your cooking time will greatly depend on how big your apple slices are cut are the variety of apple you are using… bottom line… cook those apples until they are soft and tender. It’s ok to add cider and simmer on low until you reach a great apple consistency.

Stir together the crumb topping-in a small bowl using a fork—add flour, sugar, butter, spice, and bread crumbs (Why bread crumbs?? That ingredient helps to make the strudel not get too soggy-the crumbs soak up some excess juices.)

Using a puff pastry sheet-thawed but still very cool.

Open pastry onto a piece of parchment paper, lightly roll out with a light dusting of flour. 

Place the parchment paper with the dough onto a large rimmed baking sheet.

Slice 8-10, 1/2-inch sized strips of dough on each side-leaving the center section intact. See the photo below.

Place half of the crumb topping on center section. Top with the softened cooled apple mixture. Finally add the remaining crumb mixture.

Using the dough strips on the sides, brush with egg wash, criss cross the dough, covering the apples and crumb topping. Brush the finished pastry with egg wash, sprinkle with sugar.

(pro tip-pastry puffs-up best if kept cool before going into a hot oven… if time allows, place unbaked prepared strudel in the freezer for 5-10 minutes-before baking)

Bake in the preheated 400 degree oven- middle rack-  for 17-20 minutes-the dough will be puffed and golden.

Allow the strudel to cool for 15 minutes before cutting.  

It’s delicious served with a scoop of vanilla ice cream or a dusting of powdered sugar. Store leftovers covered at room temperature for up to 2 days.

Roasted Corn And Poblano White Chicken Chili

Roasted Corn and Poblano White Chicken Chili | Karri Perry

1 Tbs olive oil

2 Tbs unsalted butter

1 medium yellow onion chopped

3 Tbs fresh parsley chopped

3 cloves garlic-minced

1/2 tsp dry ground mustard

2 Tsp all-purpose flour

1 cup mild salsa verde

1 Tbs “Better Than Bouillon” Chicken-flavor

1-2 cups cooked shredded chicken, (can also use cooked ground chicken)

1 tsp salt

1/2 tsp pepper

1 tsp ground cumin

1/2 tsp chili powder

2 cans drained cannellini or Great Northern beans

2.5 cups frozen corn

1-3 Poblano Pepper-seeded and diced-you can use more

3 cups chicken broth

1 cup half-and-half

2 cups Monterey Jack Cheese- plus extra for garnish

In a 400 degree oven, place the corn and sliced pablano chili on a baking sheet lined with foil—drizzle with olive oil and a pinch of salt. Roast for 15-20 minutes.  (If using chicken breasts that need to be cooked-you can place them on the same baking sheet-cook to 165 degrees internally.)

Over medium heat, brown ground chicken -set aside.

In a large pot add butter and olive oil. Add the chopped onion and cook 4-5 minutes to soften. 

Add the garlic, parsley, dry mustard, salt, pepper, cumin, chili powder, bullion and flour. Add the salsa verde, and chicken broth, and bring to a low boil, then add the cooked chicken-(either shredded  or ground), roasted corn and poblanos, and drained beans.  Simmer for 10 minutes. Add 2 cups Monterey Jack cheese, and 1-2 cups half and half.

Let the chili simmer on low for 40 minutes, stirring often. Flavors build the longer the chili cooks. 

Serve with optional toppings like: avocado slices, tortilla strips, sour cream, chopped green onions, extra cheese, chopped cilantro-optional and or pickled jalapeños.