FESTIVAL APPLE STRUDEL
Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
Yield: 16 Servings
• 3 1/2 cups canned apple slices, diced or fresh apples, peeled and diced
• 1/2 cup peeled, cooked and mashed carrots
• 3 tablespoons sugar
• 1 1/2 tablespoons golden raisins, plumped in hot water
• 1 1/2 tablespoons chopped walnuts
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1 tablespoon lemon juice
• 1 teaspoon fresh lemon zest
• 1/3 cup strawberry preserves
• 1/3 cup breadcrumbs made from toasted challah
• 2/3 cup sugar for topping
• 2 teaspoons ground cinnamon for topping
• 1 sheet puff pastry, cut in half lengthwise
• Flour for rolling
• 2 tablespoons melted margarine
• Confectioners' sugar
1. Preheat oven to 400°F. Grease two 8-inch round baking pans.
2. Combine apples with carrots, sugar, raisins and nuts.
3. Mix in spices, juice and zest. Moisten with preserves and fold in breadcrumbs.
4. Combine sugar and cinnamon for topping. Divide into thirds.
5. Roll 1 piece of pastry on lightly floured surface, brush with margarine and sprinkle with one-third topping mixture.
6. Place half the apple mixture at one end of long side of pastry and roll up like jelly roll. Coil to fit pan. Repeat with remaining pastry.
7. Brush with margarine and sprinkle strudel with remaining topping. Let rest at room temperature 20 minutes.
8. Bake until strudel is golden and pastry puffs, about 25 minutes. Cool. Freezes well. Cut strudel just before serving and sprinkle with confectioners' sugar.
Strudel may be formed into a long strip and baked on greased cookie sheet.