Embarking on the culinary journey of making the traditional Austrian apple strudel is no solitary feat; it's a two - person job that calls for your most trusted baking companion. This timeless dessert, with its flaky layers and sweet apple filling, has been a staple in Austrian cuisine for generations. But today, we're going to put a New England spin on this classic, infusing it with flavors that are as comforting as a fall afternoon in the countryside.
The heart of any apple strudel is, of course, the apples. For this recipe, choose apples that hold their shape well during baking, such as Honeycrisp or Granny Smith. These apples have a firm texture and a tartness that pairs beautifully with the other ingredients. Start by peeling, coring, and slicing the apples into thin wedges. Place them in a large bowl and sprinkle them with a bit of lemon juice to prevent browning.
Now, let's talk about the unique New England elements that will take this strudel to the next level. Sharp cheddar cheese is a cornerstone of New England cuisine. Its bold, tangy flavor cuts through the sweetness of the apples, creating a perfect balance of flavors. Grate a generous amount of sharp cheddar and set it aside. Fresh sage, with its earthy and slightly peppery notes, adds a touch of sophistication to the filling. Chop a few sage leaves finely and mix them with the grated cheese.
Toasted walnuts are another essential ingredient. They bring a delightful crunch and a rich, nutty flavor to the strudel. Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast them for about 8 - 10 minutes, or until they are fragrant and lightly browned. Let them cool slightly, then chop them into small pieces.
Next, it's time to make the filling. In the bowl with the apples, add a tablespoon of granulated sugar, a teaspoon of ground cinnamon, and a pinch of salt. Toss the apples gently to coat them evenly with the spices. Then, add the cheddar - sage mixture and the chopped walnuts. Stir everything together until well combined.
Now, onto the strudel dough. You can either make your own from scratch or use store - bought phyllo dough. If you're making it from scratch, combine flour, salt, and a bit of sugar in a large bowl. Add cold butter, cut into small pieces, and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, and stir until the dough comes together. Knead the dough gently on a floured surface for a few minutes, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
If you're using phyllo dough, thaw it according to the package instructions. Preheat your oven to 375°F (190°C). Lay a sheet of phyllo dough on a clean, dry surface and brush it lightly with melted butter. Repeat this process with several more sheets of phyllo, stacking them on top of each other. Place the apple filling along the long edge of the phyllo stack, leaving about an inch of space at the edges.
Carefully roll up the phyllo dough around the filling, starting from the long edge. Tuck in the ends as you roll to seal the strudel. Place the rolled strudel on a baking sheet lined with parchment paper. Brush the top of the strudel with more melted butter and sprinkle it with a bit of granulated sugar.
Bake the strudel in the preheated oven for about 40 - 45 minutes, or until the top is golden brown and crispy. Let it cool for a few minutes before slicing. The combination of the flaky phyllo dough, the sweet and tart apples, the sharp cheddar, the earthy sage, and the crunchy walnuts is simply divine.
This New England - inspired apple strudel is not only a delicious dessert but also a celebration of two distinct culinary traditions. It's a perfect dish to share with friends and family during the fall season, or any time you're in the mood for a sweet and savory treat. So, gather your baking buddy, roll up your sleeves, and get ready to create a dessert that will leave everyone asking for seconds.
