Apple Strudel

This past week we took a little two night trip over to Washington state to a little town nestled in the Cascade Mountains. Leavenworth is a charming Bavarian village that makes you feel like you stepped into the German Alps. Being in a Bavarian village inspired me to bake something German so I thought I would bake an apple strudel. This is my personal take on a traditional apple strudel. This apple strudel is made with my buttery, flaky easy all-butter pie crust and filled with delicious Granny Smith apples, lemon, honey, cinnamon and nutmeg.

Ingredients you will need for this apple strudel:

• Prepared all-butter pie crust dough. This recipe makes two 9 inch pie crusts. You will only need one.
• 3 Granny Smith apples, peeled, cored and chopped into 1 inch pieces
• 1 lemon, the juice of half the lemon and zest
• 3/4 cup honey (or 1 cup brown sugar if preferred)
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 3 tbls flour
• 1 egg and a little bit of water for an egg wash for the crust

Directions:

• 1.) Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• 2.) Peel, core and chop the apples into 1 inch pieces and put into a medium bowl.
• 3.) Zest the lemon with a micro grater, add the zest to the apples. Juice half the lemon and add to the apples.
• 4.) Add the honey, cinnamon, nutmeg and flour to the apples and stir until well combined.
• 5.) Roll out the pie crust into an oblong oval to about 1/8 inch thick or thinner. Using your rolling pin roll the dough over the rolling pin and transfer to the parchment lined cookie sheet.
• 6.) Put the apple mixture down the the middle of the pie crust. There will be some juices don’t add all the juices or you will have a lot of spillover.
• 7.) Cut 1/2 inch slits around the edges of the crust, leaving about an inch between the apple filling and the slits. Fold the ends of the dough over the apples and fold the slits over the top of the apples.
• 8.) In a small bowl beat together the egg and about a tablespoon of water to make an egg wash. Brush the top of the dough with the egg wash. If you don’t have a pastry brush you can use a folded up paper towel.
• 9.) Bake in the preheated oven for 30-35 minutes until the crust is a beautiful golden brown.
• 10.) Let cool to room temp, slice, serve and enjoy!

Notes:

• The recipe for my all-butter pie crust makes two 9 inch round pie crusts. You will only need one for this recipe. The second one can be wrapped in plastic wrap, placed in a ziploc freezer bag and frozen for up to a month for later use. Or can be stored in the fridge up to 3 days.
• I used a counter apple peeler that also cores and slices the apples. If you don’t have one of these you can definitely peel, core and slice the apples by hand. Just make sure the pieces are no bigger than 1 inch.
• Using honey instead of sugar will cause there to be more watery juices so keep that in mind. The flour will help that a little bit. Making sure to leave an inch between the apple filling and the slits in the dough will help keep the juices contained and bit more.
• I prefer using freshly grated nutmeg but of course you can use pre-ground nutmeg.
• Any leftovers can be put in an airtight container and stored in the fridge.
• You can also dust the top with some powdered sugar if desired.
• Serve with whipped cream or vanilla ice cream if desired.

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