Page 294 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Apfel-Strudel

MAKES 1

(4- -12- /10- -30.5- )

, ’
. You
deserve a quick and delicious pastry as a reward!

FOR THE FILLING
apples, cored and cut into 4
½-inch (12 mm) cubes
raisins 1 cup 145 g

rum 2 tablespoons 30 ml

zest and juice of 1 lemon
brown sugar, firmly packed ½ cup 110 g

all-purpose flour 3 tablespoons 22 g
salt pinch 165 g

FOR THE ASSEMBLY
walnuts, very finely chopped 1 cup 120 g
(optional)
Strudel Dough (page 31),
stretched and brushed with 1 batch
butter
unsalted butter, melted 4 tablespoons 55 g

confectioners’ sugar, for
sprinkling ¼ cup 25 g

Procedure for the filling
In a large bowl, toss the apples, raisins, rum, and lemon zest and
juice. In a small bowl, whisk together the brown sugar, flour, and
salt, and sprinkle this over the apple mixture. Toss until the apples
are evenly coated.

Assembly