Ed note: Carolyn Eichin is an award-winner baker who, with her husband Chris, runs the B Street House Bed & Breakfast in Virginia City, Nevada. Carolyn’s walls are studded with prestigious baking awards from Sunset and Better Homes & Garden Magazine. Here, she shares one of her guests’ favorites: Swiss American Apple Strudel.
I never met an apple I didn’t like. The range of foods that can be made from apples is endless. However, apple strudel is one item that should be on everyone’s list. At our B Street House in historic Virginia City, Nevada, we serve a baked goods course with every breakfast. Sometimes scones, muffins, or coffee cake are on the menu, but more frequently apple strudel right out of the oven fits the bill.
My apple strudel recipe is called Swiss-American because the original recipe came from my husband’s Swiss relatives. I tinkered with the recipe and have what, to my taste buds, is the perfect apple strudel. Many of our guests agree.
One word of caution about puff pastry: I don’t make it from scratch. Puff pastry is rather labor intensive. Even our relatives in Switzerland do not make puff pastry from scratch. I buy Pepperidge Farms and let it defrost in the refrigerator. Try not to tear it when making the strudel. — Carolyn Eichin, B Street House Bed & Breakfast
Swiss-American Apple Strudel
1 sheet pre-packaged, puff pastry, at room temperature, but cool (from a 17.3 ounce package with two sheets)
1/3 cup coarsely chopped walnuts
2-3 Granny Smith apples, peeled and cut into small dice (cubes about ½ inch square)(about 3 cups)
1 tablespoon dry tapioca
1/2 cup granulated sugar
1 ½ teaspoons freshly squeezed lemon juice
¼ cup dark raisins
¼ cup golden raisins
½ teaspoon cinnamon
½ teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
Preheat oven to 400 degrees F. Place pastry sheet on greased baking sheet and open it to full size, one layer. Stretch the pastry out on all sides a little bit. Combine the apples and remaining ingredients in a bowl and mix together. (I usually put the lemon juice in the bottom of a mixing bowl and cut the apples into the lemon juice tossing them every so often so they are coated with the juice before adding the other ingredients.)
Carefully pour the apple mixture on the puff pastry in the middle. Pull one side of the puff pastry over the top of the apple mixture; then pull the other third of the pastry over the filling. It may not completely meet at the top. Crimp narrow ends of pastry together. Roll should look like a large sausage. The top of the puff pastry can remain open, if it will not completely close over the top of the filling, and the open space will vent the filling. Bake in a 400 degree oven 20 to 30 minutes, or until the pastry is golden brown. Slice into 6 large slices. Top with powdered sugar or serve with whipped cream, if desired, and serve warm.
Want more of Carolyn’s recipes? Check out her delicate Queen Victoria’s Hearts.
Also, read RFT’s review of the B St. House Bed & Breakfast.