Friday, October 18, 2013

Sassy Sweets: Apple Strudel

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If you're going to take all that time to make croissant dough, you want to be sure you can make a few desserts out of it.  I absolutely loved this apple strudel.  It was one of my favorite things we ate and was completely spur of the moment.  Chef Emmanuelle made caramel in a way I had never seen before...by adding a little sugar at a time to control the temperature of the caramel.

The apples were so soft and delicious, dressed in caramel and wrapped in a croissant.  It was the perfect fall meal and I knew immediately I wanted to share it with all of you (and make it at home but that will have to wait at least a few weeks)!  As I sit here and reminisce about cooking with Cook'n with Class, I find it hard to believe that was 3 weeks ago!

Sometimes, I feel like we just got back from our vacation.  Of course other times, like this week when I worked 45 hours in 4 days, France seems like a dream.  A long ago dream.  Did it even happen? But then I think about eating this strudel and my mind is transported.  Yes, this really happened.  It was wonderful.  I will be back.  But for now, I have to work so I can afford it again!
Apple Strudel (adapted from Cook'n with Class)
Serves:  6-8
1 cup sugar
6 apples, peeled and quartered (core removed)
1 Croissant Dough
1 egg + 1 tablespoon water, whisked
2 tablespoons rock sugar (large crystals)

Place 1/4 cup of sugar in a heavy bottomed pan on low heat.  As the sugar begins to caramelize, add an additional 1/2 cup of sugar.  The sugar will caramelize and before it gets too hot, add the remaining 1/4 cup of sugar, swirling until the sugar is an even caramel color.  Then, add the apple quarters, cooking on low 5-10 minutes, until just softened.  Set aside.

Roll out the croissant dough to 12x24 inches.  Fold the dough on a diagonal and cut strips about 1-inch apart, 2-inches deep.  Add the apples to the middle of the dough and slowly braid the dough over the apples and between each other.  Brush egg over the strudel and then top with rock sugar. 

Preheat the oven to 375 degrees F.  Bake the strudel for 20-25 minutes until the crust is golden brown.

Until the next time my oven is on...



2 comments:

  1. Oh my gosh, my mouth is water over this croissant. I have never made croissant dough, but keep promising myself one day that I will.

    ReplyDelete
    Replies
    1. Karen - I was the EXACT same way but now I have the confidence to try again. I'd love to bring them for brunch on Christmas morning...tell me that wouldn't be spectacular (plus, that gives me a few months to work off the butter before putting it back on again ;) )

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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