Apple, Raspberry, Rose Strudel

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Apple Strawberry Rose Strudel 81

Few people bake strudel anymore so I set out to reclaim it. This version of Apple, Raspberry, Rose Strudel has apples as well as raspberries and rose water, a flavor combination created by a famous French pastry chef. Bake this the day you will serve it and rewarm in a low oven. You can substitute sliced strawberries for the raspberries, if desired.             

  • Duration
  • Cook Time
  • Prep Time
  • 3 rollsServings

Ingredients

Almond Cream:

  • 4 tablespoons margarine
  • 1/3 cup sugar
  • 1⁄2 cup almond flour (finely ground almonds with no skin)
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1 1⁄2 teaspoons rose water

Apples:

  • 3 apples, peeled and cut into 1/3-inch pieces
  • 1 1⁄2 -2 cups (6-8 ounces) fresh raspberries
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch

Dough:

  • 1 pound filo dough (8 x 12-inch sheets), thawed according to package directions
  • Spray oil, or canola oil for brushing filo layers

Glaze/Decor:

  • 1⁄2 cup confectioner's sugar
  • 1 tablespoon hot water
  • 1⁄2 teaspoon rose water
  • 1 heaping tablespoon freeze-dried raspberries

Preparation

1. With an electric mixer on high speed, beat the margarine in a medium bowl until soft. 

2. Add the sugar, almond flour and flour and beat until creamy. 

3. Add the egg and rose water. Turn speed to high and beat one minute, until the mixture is light and airy. Cover and place in the fridge until ready to assemble the cake, up to three days in advance. 

4. Preheat oven 350°F and line a jelly roll pan with parchment. Set aside. 

5. Place the apples into a medium bowl. Add the sugar and cornstarch and toss lightly. Set aside. 

6. Place a large piece of parchment paper on the counter. Take the filo out of its package and unroll. Separate one sheet and place on top of the parchment. Spray with the oil. Place a second sheet on top and spray again. Repeat with three more sheets. Cover the remaining filo with a damp dishtowel. 

7. Scoop up a third of the almond cream and spread a line 2 inches from the edge of the long side of the filo, about an inch in from the sides. Place about 14 raspberries, an inch apart, into the almond cream, alternating between the top and bottom of the almond cream strip; this way you get berry taste in every bite. Place a third of the apple mixture on top of the rasp- berries and almond cream, and try to spread them out evenly. 

5. Fold the right and left sides (the short sides) of the filo in one inch toward the filling. Spray the folded sides with more oil. Starting from the side with the filling, roll up tightly until you have a long log, squeezing the filling into the roll. Place on the baking sheet. Repeat to make two more logs. 

6. Bake for 40 to 45 minutes, or until golden-browned on top. Let cool. To prepare the glaze, combine the confectioners’ sugar and hot water and whisk well. Add the rose water and stir. Let sit for 5 minutes. Whisk again and then use the whisk to drizzle the glaze over the strudel logs. Crush up the dried raspberries in your hand and then sprinkle over the logs. Slice the log and serve warm or at room temperature. Store, covered with foil at room temperature for up to one day.

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now

Fall 2014 Magazine