Sometimes, I feel like we just got back from our vacation. Of course other times, like this week when I worked 45 hours in 4 days, France seems like a dream. A long ago dream. Did it even happen? But then I think about eating this strudel and my mind is transported. Yes, this really happened. It was wonderful. I will be back. But for now, I have to work so I can afford it again!
Apple Strudel (adapted from Cook’n with Class)
1 cup sugar
6 apples, peeled and quartered (core removed)
1 Croissant Dough
1 egg + 1 tablespoon water, whisked
2 tablespoons rock sugar (large crystals)
Place 1/4 cup of sugar in a heavy bottomed pan on low heat. As the sugar begins to caramelize, add an additional 1/2 cup of sugar. The sugar will caramelize and before it gets too hot, add the remaining 1/4 cup of sugar, swirling until the sugar is an even caramel color. Then, add the apple quarters, cooking on low 5-10 minutes, until just softened. Set aside.
Roll out the croissant dough to 12×24 inches. Fold the dough on a diagonal and cut strips about 1-inch apart, 2-inches deep. Add the apples to the middle of the dough and slowly braid the dough over the apples and between each other. Brush egg over the strudel and then top with rock sugar.
Preheat the oven to 375 degrees F. Bake the strudel for 20-25 minutes until the crust is golden brown.
Until the next time my oven is on…