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Nude Apple Strude

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Apple strudel is a favourite around this time of the season.  The apples are still pretty fresh, and baking them in pies and other pastries with the lovely, spicy aroma of cinnamon and nutmeg just feel so much like fall I can't even.

We like to use our Pumpkin Honey in this recipe because it's darker, amber colour adds a nice visual richness to the baked apples, and also for the notes of fennel on the nose that complement the other spices present in the aroma and flavour. Yum.

For this recipe, because you're working with pastry dough, you'll need to work quickly but carefully.  Be sure to read through the recipe first and do a mental play-by-play for diving in.

So let's get to it.  What You’ll Knead:

Pastry:

  • 2-1/2 cups flour
  • 1/2 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 1 Tbsp honey
  • 1/4 cup cold water, (approx)

Filling:

  • 8 cups apples, thinly sliced
  • ¼ cup Nude Bee Pumpkin Honey
  • 3 tbsp flour
  • ½ tsp ground cinnamon
  • 1/4 tsp grated nutmeg

To Finish:

  • 1 egg
  • 2 Tbsp coarse sugar

 

The Dough:

  • In a large bowl, stir together flour and salt
  • Cut in butter using pastry cutter or two knives until butter is in pea-sized pieces
  • Stir together honey and water, pour over flour mixture, mixing with a fork until a loose dough forms
  • If dough is too dry, add additional water 1 tsp at a time until dough comes together
  • Turn out onto lightly floured surface and knead dough two to three times to bring it together. Form dough into a disc and wrap in plastic wrap
  • Chill 30 minutes in the fridge

Prepping the Dough: 

  • Roll out dough on parchment paper into a 20 x 14 -inch rectangle
  • Fold in half lengthwise and cut 4-inch long strips at 1-inch intervals along the open side
  • Transfer dough on parchment paper to baking sheet
  • Unfold dough being careful not to rip the strips

 Putting it Together:

  • Cut apples into slices about 5mm thick
  • Combine with Nude Bee Pumpkin Honey, flour, ground cinnamon and grated nutmeg (we strongly recommend grating the fresh stuff in, it makes a world of difference)
  • Spoon the apple mixture down the middle of the rolled out dough leaving 2 inches of space at each end
  • Fold over the dough at both ends of the filling
  • Starting at one end, cross the first strip of dough over the filling, angling the strip at a 45-degree angle
  • Cross the strip on the opposite side over at the same angle to cover the end of the previous strip
  • Repeat all the way down until filling is completely covered

 Bringing it Home:

  • Whisk egg with 1 tsp water and brush all over pastry
  • Sprinkle with coarse sugar
  • Bake in 375F-degree oven for 30-40 minutes or until pastry is golden brown and filling is bubbling

Let us know how it goes for you!