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A Winter Food Diary: Dulce de Leche Apple Strudel


This apple strudel is a show stopper, and it takes little effort to make!

My version of apple strudel is an easy recipe anyone can put together!  It is a simple homemade apple pie filling, wrapped in readymade puff pastry, speckled with sliced almonds and Demerara sugar, baked to a golden crisp and finally drizzled with dulce de leche and a simple glaze.

The best part?  Your home will smell like all things that remind you of the holiday season.

The other best part?  This is a mostly hands off recipe, the hardest part being dicing up some apples (or just buy some apple pie filling!)

This strudel makes a great gift for friends and family, porch drop offs and virtual coffee dates with loved ones will bring smiles and warm memories all around!

• Dulce De Leche Apple Strudel •

For the pastry
• One package of puff pastry squares, or a sheet of prerolled puff pastry
• One egg mixed with 1T milk or cream
• Demerara sugar for sprinkling
• a handful of skin on almonds, thinly shredded/sliced (I did this by hand and got shreds)

For the filling:
* Note* you can definitely use a canned pie filling
• one apple each: Granny Smith, pink lady/gala, red delicious - finely diced into cubes
• 1/4 cup sugar
• 2-3T brown sugar
• 1T fresh lemon juice
• 1/4t Himalayan salt
• 1 1/2T ground cinnamon
• 1/2t ground nutmeg
• 1/4t ground allspice
• 2T all purpose flour
• 1T cornstarch

Topping
2-3T Dulce de leche I used Eagle Brand which is slightly more runny than other brands
Icing: 3/4 cup icing sugar mixed with 1T milk, you’re looking for a thick but pourable consistency.


Steps to strudel success:

Combine all the apple filling ingredients in a medium sized mixing bowl, except the cornstarch.  Leave the mixture to macerate for 30 minutes and then move to a strainer, with a bowl underneath to catch the juices. Do NOT spill the juices, we’ll need these later!

Allow the juices to strain completely, this may take an hour, the apples can be covered (and kept in the strainer) overnight if necessary.

Now, remove the liquid released into the bowl and pour it into a small saucepan, add the cornstarch whisking well.  Bring the mixture to a simmer on medium heat and turn down to low once little bubbles appear.

Carefully continue to simmer on low medium heat, whisking constantly.  The mixture will thicken and begin to change colour and become glossy and somewhat translucent, this is when you turn off the heat.

Pour the apples into the sauce pot with the caramel and cook for 5 minutes on low heat, cool completely.  This step is just to cook the apples slightly, as puff pastry bakes faster than traditional pie dough and we want our apples to soften as they bake in the oven.

Once the mixture has cooled, preheat your oven to 400F.

Prep the puff pastry: roll out into one 26x6 inch rectangle and place on a parchment lined baking tray.  It’s important to move the pastry to the tray. Trying to move a filled and folded pastry will cause a mess!

Spoon the apple mixture through the centre of the pastry lengthwise, leaving about 2-2.5 inches empty on either side.  On both sides, make 1 inch wide cuts all the way down the length (the cuts should be horizontal so they can be crossed over the apple filling.

For a detailed tutorial on how to cut and fold over, you can check out Zahra’s cream cheese raspberry sweet bread IGTV on her Instagram page @ThreeCupsOfChai

Brush the braided pastry with the egg wash, and sprinkle with Demerara sugar and almond slices.

Bake in the preheated oven until golden brown, and bubbly - about 25-30 minutes

Cool completely before drizzling with dulce de leche and icing.

The strudel can be kept in an airtight container for two days in a cool place, or in the fridge for five days.  It will naturally lose some crispness after a few hours so I urge you to enjoy fresh for the best experience!

 

Zahra is a mom of three who shares delicious meals that are kid friendly, quick, easy, and using fresh ingredients.  She began cooking at the young age of 12, when her passion for baking and cooking flourished.  She began recreating her restaurant favourites after reverting to Islam, and loves sharing the recipes with her family of followers.

On her page, you’ll find authentic recipes from her favourite cuisines: Mexican, Middle Eastern, Thai, Italian, Indian, Pakistani, East African and more!

Zahra regularly shares healthier alternatives like gluten free and plant based meals, making nutrition a priority and never sacrificing on flavour.  Her goal is to make cooking easy, accessible and delicious for everyone, regardless of dietary restrictions, or expertise in the kitchen!

She shares cooking tips, tricks and hacks that help everyone create lip smacking meals that even your mother in law will compliment!

Head over to her Instagram @ThreeCupsOfChai to get inspired!


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