It is difficulty to find anyone who doesn’t appreciate a baked apple dessert. This is an Austrian apfelstrudel with a raspberry coulis for a twist. Strudel can be traced back to the 17th century, gaining popularity during the Habsburg Empire. Even though an apple strudel (apfelstrudel) is most widely known, there are various types including sour cherry, apricot, plum and raisin. Enjoy!
1 cup all-purpose flour
1/4 teaspoon kosher salt
2 tablespoons sugar
6 tablespoons cold unsalted butter, diced into small pea size pieces
1/4 cup ice water
3 tablespoons unsalted butter (40 g)
2/3 cups fine bread crumbs
½ cup of brown sugar
½ teaspoon ground cinnamon
2-3 granny smith apples, peeled, cored, and diced into small pieces
2 tablespoons melted butter for brushing the dough
Powdered sugar for dusting
3 tablespoons of sugar
3 tablespoons water
1/3 cup of fresh raspberries
To make the dough place the flour, salt, and sugar in a small food processor. Pulse a few times, then add the butter and pulse 10 to 12 times. Add the ice water and pulse until the dough comes together. Knead into a ball, wrap in saran wrap and refrigerate for at least 30 minutes.
Preheat the oven to 375 F.
For the filling, melt 1 tablespoon of butter in a non-stick sauce pan over medium heat and add the breadcrumbs. Toast them until they are golden. Remove and let them cool.
Peel the apples, core them and dice into small pieces. Now add 2 tablespoons of butter to the same sauce pan and add the apples, brown sugar, and cinnamon. Cool the apples till they caramelize, about 5 minutes, keep them on the firmer side (not too soft). Remove from heat and cool for 5 minutes.
Roll out the dough with a rolling pin on a clean and lightly floured surface into a rectangular shape. Brush half the dough some melted butter. Spread the breadcrumbs over one side and then add the apple mixture. Fold in the long sides of the rectangle and then start to roll the dough. Place the strudel onto a sheet of parchment paper with the seam-side down.
Put the dough onto a baking sheet and brush it with the remaining melted butter.
Baking the strudel for 35-45 minutes until the crust is golden brown. Remove from the oven and cool on a wire rack.
To make the raspberry coulis, add the raspberries, sugar and water to the small food processor and puree till smooth, may need more or less water. Then using a fine mesh strainer pour and press the mixture through to remove the seeds. Place the coulis at the base of the bowl with the apfelstrudel on top and cover with powdered sugar.