Vera Eisenberg, a.k.a. The Strudel Queen, shares her recipe for her famous Apple Strudel, one of her many renditions of this classic, sophisticated pastry. Sweet and savory versions of her strudel available at Chef Amanda Freitag’s revamped Empire Diner in NYC.
*See the recipes for strudel dough and cookie dust at:
Makes enough for 3 strudels or 15 servings
PREHEAT OVEN 400ºF… MAKE THE APPLE MIX
4 LB cored and thinly sliced Belle de Boscop or other cooking apples
1/2 CUP granulated sugar
1 CUP golden raisins, soaked in 4 TB dark rum or apple cider
2 fresh lemons, juiced
1/2 CUP Cookie Dust (see recipe)
Combine the ingredients.
MAKE THE STRUDEL DOUGH
1 hand-pulled strudel dough (see recipe)
1/2 CUP Cookie Dust (see recipe bottom of page)
Prepare, and stretch strudel dough according to direction. (see directions on Vera’s blog) Sprinkle the Cookie Dust on the rolled out dough. Spoon apple mixture in a long even shape along the topside of dough leaving 2 inches on top and on each end. Using tablecloth, roll the dough over like a jellyroll, finishing with seam side down. Tuck ends under, cut strudel into 3 to fit baking pan.
BAKE THE STRUDEL
1/2 CUP melted unsalted butter
Optional, vanilla ice cream or soft whipped cream
Carefully place strudels onto parchment-lined baking sheet with seam side down. Brush tops with melted butter, then make slits with a sharp knife 2 inches apart (to let stream escape while baking).
Lower oven to 375º. Bake strudel in middle of oven until golden brown and crisp, 35 to 40 min. Rotate for even baking.
Transfer to a rack and cool 30 min. Dust with confectioner sugar. Serve as is or with soft whipped cream or vanilla ice cream.
See more recipes and ideas for creating an eye-catching, totally white buffet in 02 An All White Party