RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Pastry: Apple Strudel in the Round - pareve
The abundance of apples makes this recipe a natural for Rosh Hashanah and the "stuffed" aspect makes it appropriate for Sukkot. Karen Selwyn * * * * * * * * Apple Strudel in the Round 8-10 cups peeled and sliced apples, sliced 1/8"-1/4" thick (See note) 1/2 cup granulated sugar juice of 1 lemon 1 teaspoon ground cinnamon 2 tablespoons cornstarch 1/4 golden raisins, plumped and dried 1/2 cup (1 stick) butter or non-dairy margarine, melted 16 sheets phyllo dough confectioners' sugar Note: Use a semi-soft, sweet variety of apple such as McIntosh, Cortland or Golden Delicious. In a large bowl, toss the apples with the sugar, lemon juice, cinnamon, cornstarch and raisins. Set aside. Preheat the oven to 375 degrees F. Lightly brush the bottom of a 10" springform pan with butter (or margarine). Lay 1 sheet of phyllo over the work surface on the counter and generously brush it with butter. Top it with a second phyllo sheet and brush that with butter. Repeat this process until you have a stack of 9 buttered sheets of phyllo. Gently lay the phyllo in the pan, pressing against the sides. The phyllo will drape over the top edge of the pan. That's not a problem and will be dealt with later. Brush the top sheet of phyllo with additional butter. Spoon the apple slices and marinade into the shell you have created. The apples should mound in the center above the rim. Fold the phyllo dough over the apples. Lay three more buttered phyllo sheets on top of the apples. Brush the top sheet with butter. If any phyllo overlaps, fold it over in any convenient fashion. Cut the remaining sheets of phyllo into three dough circles the precise size of the springform pan. Place these over the top of the folded phyllo, buttering between layers and on the top layer. Cut several slits in the pastry to allow the steam to escape. Place the springform pan on a foil-lined baking sheet. Place the pan on the lowest rack of the oven. Immediately, reduce the heat to 350 degrees F. Bake unto the pasty puffs up and the apples begin to ooze juice, approximately 45-50 minutes. Cool very well. Before unmolding, slide a flat knife along the side of the springform pan. Sprinkle with confectioners' sugar to serve. My notes: I haven't made this recipe, but I made Goldman's Fancy Apple Cake at Rosh Hashanah and there's enough correspondence between the recipes that I have some observations. That recipe also calls for 8-10 cups of sliced apples. I needed all 10 cups to fill the 10" springform. I used 10 medium apples to yield enough apple slices. Before I placed the apple slices into the crust for the other recipe, I used a slotted spoon to lift the apples out of the lemon juice-sugar bath. Even so, the recipe generated a lot of apple juice and made the crust somewhat soggy. This recipe calls for cornstarch to thicken the juice, but you may want to experiment with placing the sliced apples in a lemon-sugar bath, removing them with a slotted spoon and -- only then -- tossing them with the cinnamon, raisins, and cornstarch before placing in the phyllo shell. Original source: A TREASURY OF JEWISH HOLIDAY BAKING Marcy Goldman Current source: "Holiday Cooking: Cookbooks help make New Year healthy, happy and delicious" Phyllis Steinberg PALM BEACH JEWISH JOURNAL NORTH 9/22/98
