One of the fall traditions as a family is to go to an apple orchard and pick apples….lots and lots of apples. And there’s only one place we like to go….Applewood Farm Winery!
That’s right – apples and wine ALL.IN.ONE.PLACE!
We’ve been visiting Applewood Farm Winery for the past few years. Located just north of Toronto in Stouffville, Ontario, we love all that they have to offer. From apples to squash, wagon rides, a play area for kids, wine and pumpkin picking too, Applewood Farm Winery really has something for everyone.
Last year in search of the coveted Honey Crisp apples we walked away disappointed. The weather wreaked havoc on the crops which resulted in many types of apples being in short supply. Thankfully this year we hit the Honey Crisp jackpot! The trees were so loaded with apples that many of the branches were bent close to the ground. We filled 2 (extremely full I can hardly lift the bag) bags right to the tip top with crisp, sweet Honey Crisp apples. More apples than a family of four can eat and with the super jumbo size of the apples (think grapefruit size!) we would need to eat the apples for breakfast, lunch and dinner to use them all up.
So what better way to enjoy apples than in a delicious apple desert recipe like Apple Strudel.
I’ve never made Apple Strudel but with the overabundance of fresh apples in our house, it’s the perfect time to try it.
- 1 pound frozen puff pastry, thawed
- ½ cup white sugar
- 1 tsp cinnamon (I usually add more since we LOVE cinnamon)
- ½ tsp nutmeg
- 1 to 2 tbsp corn starch (depending on how juicy your apples are)
- 1 egg
- 1 tbsp water
- 2 tbsp turbinado sugar
- 6 large apples, thinly sliced (depends on variety – I only needed 4 of our jumbo Honey Crisp apples)
- Roll the pastry out to about a 12”x12” square and place on a cookie sheet and chill while you prepare the filling.
- Mix together white sugar, cinnamon, nutmeg and corn starch and toss together with the apple slices.
- Place the fruit in the center 6 inches of the pastry leaving about 1 inch at each end and 3 inches at the sides.
- Bring both sides of the pastry up and over the fruit to meet in the middle and pinch the seams together well, folding over ½ inch to seal. Pinch the ends as well and fold over in the same fashion.
- Gently roll the prepared strudel onto a parchment paper lined cookie sheet so that the seam is on the bottom. Chill in the fridge for 20 minutes. Preheat the oven to 425F.
- Just before you put the strudel in the oven cut diagonal lines in the top of the pasty and brush the surface with the egg wash (egg & water whisked together). You will not need all of the egg wash.
- Sprinkle the top of the pastry with turbinado sugar or another coarse sugar.
- Bake for 20 minutes then reduce the temperature to 375F and bake an additional 10 minutes until the pastry is dark golden brown and the filling is beginning to bubble.
By Nancy T.
Oh yum! I love baking with fresh apples from the tree, but have never tried making strudel… it doesn’t sound too difficult, I think 🙂 Thanks for sharing!
How fun! I can’t wait until next year when my son will be big enough to pick apples. Your strudel looks tasty.