Page 295 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

1
. Preheat the oven to 350°F (175°C). Line a baking sheet with
parchment.

2
. If you are including walnuts, sprinkle them evenly over the entire
surface of the dough. The butter will help the walnuts stick. Spoon
the apples onto the narrow end of the long stretch of dough,

leaving a hand’s width of dough uncovered on either side of the
filling. Take hold of the tablecloth upon which your dough is sitting
and lift it to flip the dough and the filling end over end, wrapping the
filling tightly in the dough. (Strudel means “whirlpool,” and the
pastry is so named because of this wrapping motion.) Once you’ve
rolled up all the dough, trim the sides of extraneous dough, leaving

enough to tuck under the strudel.
3
. Transfer the strudel to the baking sheet and brush it with the melted

butter. Bake it for 40 to 45 minutes, or until it is golden brown. Allow
the strudel to cool completely and then sift confectioners’ sugar
over the top to finish.