Chef Norm Boucher
Munich Haus, www.munichhaus.com, Chicopee, MA
- 4 oz eggs
- 4 oz salted butter (softened)
- 1 lb. all purpose flour or bread flour
- 2 oz cold water
- Pinch of salt
- 20 Cortland apples (peeled, cored and sliced)
- 1pt heavy cream
- ½ cup granulated sugar
- ½ cup raisins
- 4 oz granulated sugar
- 4 oz melted butter
- 1 pt heavy cream
Add the 20 processed apples to a large mixing bowl. Add the ½ cup sugar, 1pt heavy cream and raisins to the apples. With a kitchen spoon mix thoroughly. Once mixed, set to the side until later.
Add flour, eggs, 4oz butter and salt to a mixing bowl. Beat with paddle on low speed for approximately 2 minutes. At this point dough may not be coming together.
Add about 1oz of cold water and continue to mix for 1 minute. Dough should be able to be formed into balls and hold together. If dough does not hold together add a little more water until it does hold together.
Make sixteen 1.5oz balls or divide the dough into 16 similar sized balls. The mix should make 16 balls easily.
Preheat conventional oven to 325 degrees.
On a floured, flat surface, roll out a dough ball until the dough spreads to about 6-8 inches in diameter.
Add about a cup of apple mixture to the rolled out dough. Carefully gather the dough around the apple mixture. Be gentle so you do not rupture the dough. Carefully place seam side down into a 12x18 inch greased baking pan. Repeat process until all the strudels are snuggly fit into baking pan.
Using the finishing ingredients, cover with remaining pint of heavy cream and brush all strudels with remaining softened butter. Bake for 15 minutes.
Remove from oven and brush with butter again and bake for another 15 minutes.
Remove from oven again and brush with butter and sprinkle with remaining sugar. Bake for another 20 minutes.
Apple Strudel should be golden brown and smell wonderful. Remove from oven and let stand for at least an hour before serving.
Recommended wine/beer for Apple Strudel:
Domaine des Baumard 2000 Quarts de Chaume [Loire Valley, France] 375ml
This year’s series has had an inordinate share of apple desserts. Fortunately, we have an equally ample supply of dessert wines perfectly suited to autumn’s greatest produce. Quarts de Chaume is a somewhat obscure Loire Valley appellation made exclusively from the Chenin Blanc grape. Though the varietal lends itself to the production of dry wine, most notably in Vouvray, in Quarts de Chaume it is cultivated so as to encourage a late harvest following the vine’s susceptibility to noble rot toward the end of the growing season. The subsequent evaporation of most of its water content allows the grape to be harvested with an elevated level of natural sugar and an incredible density of concentration. By the way, Chenin Blanc has a naturally low P/H, and hence it retains great balancing acidity. It wasn’t that long ago that Baumard’s Quarts de Chaume was the Wine Spectator’s wine of the year. Apple strudel and Quarts de Chaume—yum!