Apple Cinnamon Toaster Strudel

Another apple stuff. No, not related to Jobs. Taken from the kitchn. I find the filling a tad too sweet. The next time I try, I would decrease the amount of brown sugar. Was lazy too. Used store-bought puff pastry.

  
Pics taken at night (left) and daytime (natural light) using Lumix.

Taken using Canon EOS 400D.

Apple Cinnamon Toaster Strudels
Serves 8
Adapted from the kitchn 

For the crust
1 box (2 sheets) puff pastry, thawed
1 egg, lightly beaten

For the filling
2 baking apples, peeled and cored
3 tablespoons unsalted butter, divided
1/2 cup packed dark brown sugar
1 tablespoon all-purpose flour
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
Pinch of kosher salt

For the filling, grate the apples on the large holes of a box grater. In a heavy saucepan, melt 2 tablespoons of butter over medium heat. Add the grated apples and toss until coated. Add the brown sugar, flour, lemon juice, cinnamon, and salt. Continue cooking, stirring frequently, until the mixture is thick and syrupy, about 10 minutes. Remove from heat and stir in remaining tablespoon of (chilled) butter. Cool the filling to room temperature.

Preheat oven to 375°

Unfold one sheet of puff pastry onto a well-floured work surface, continuing to flour the work surface as necessary throughout the rolling/trimming process. Roll out the pastry to form a very large, thin rectangle. Trim the edges of the dough to make a 10 x 14 inch rectangle. Using a sharp knife or pizza cutter, cut out 8 (3-1/2 x 5 inch) rectangles.

Transfer 4 of the rectangles to a parchment-lined baking sheet. Spoon a scant 2 tablespoons of the apple filling into the center of these. Spread the filling evenly across the pastry, leaving a 1/2-inch space clean around the perimeter. Brush the other 4 rectangles with the egg wash. Place an egg washed rectangle directly over a filled rectangle (egg wash touching the filling). Using your fingertips, firmly seal the edges on all sides (dip your fingers in a little flour if the dough is sticky). Use the tines of the fork to seal the shorter 2 ends of the rectangles. Prick each strudel all over with a fork, including the sealed edges. Repeat this step with the second sheet of puff pastry.

Egg wash the rectangles before baking them in the oven. Bake the strudels until puffed and golden brown, about 35 minutes. Cool for 15 minutes on a wire rack before eating. Serve warm.

Friday bakes

This weekend is packed to the core. While we do not have any halloween party, we do have invitations of various kinds and this provides a good opportunity to bake since there would be people who could possibly polish the food off. Yay! And since I have only about a month more to go before I let go of my beloved standmixer, I need to maximise the use of it.

First up is Joanne Chang’s Apple Snacking Spice Cake which is easy to bake and delicious for munching. I have been attempting some of her recipes and thus far, they turn out good!

Somehow, the combination of apple, raisins and pecan nuts won’t get you nowhere.

Next up is banoffee macarons, one that Yumi chose to bake from the Macarons book that she gave me months ago. Since I had just attended the French Macarons class, I’m ready to apply what I’ve learnt. Having to eyeball the whipped egg whites to a shiny, smooth consistency is key to having a sexy looking macaron shell and I’m nervous about it. We do have feet this time but the shells are a tad hollow. What is wrong again??

Last but not least, we baked Spiced Chai Latte Cupcakes. Baking them made me think of the reason why I started baking in the first place – that I was captivated by the many many cupcakes that I saw online and was thus enticed to bake them. Cupcakes are easy to bake and they are absolutely not as finicky as macarons. I got the idea to bake these cupcakes from the blog – Love & Olive Oil – but adapted a little using the Chai Latte teabags instead of the black ones. Thus, I also adjusted the amount of spices used – half of the amount indicated. The frosting is just amazing! It’s so delicious and not as heavy as the usual (American) buttercream. The cupcakes turn out moist and the whole combination is just heavenly! This cupcake recipe is for keeps.

Happy baking!