Filling:
2 granny smith apples (sliced)
2 Bartlett pears (sliced)
2 TBL butter
2-3 tsp. cinnamon
1/4 tsp fresh ground nutmeg
pinch of salt
1 tsp. lemon juice
1/4 cup of sugar
Dough
1 1/4 cup of AP flour
1/4 tsp slat
3/4 TBL yeast
2 1/4 TBL butter, melted
½ egg (whisk....use other 1/2 to
3 oz hot tap water
Directions:
In a skillet cook the apples with the other ingredients, side aside to cool.
Dough:
Whisk together the first 3 ingredients
In another bowl whisk the next 3 ingredients, add to the flour mixture and knead for 3 minutes. (dough will be sticky and soft) Cover and let rest for 20 minutes.
On floured surface, roll out dough to a 13x15 triangle. Transfer to a parchment lined cookie sheet , cut strips along each side, leave a good space in the middle for your filling. Pile on filling (I also added 1/4 cup of fine chopped walnuts on top of the filling, you can also add raisins or dried cranberries ) and then fold up end and then do a criss cross til you reach the other end, before folding the last strips fold up end then do the criss cross.
Cover with plastic wrap and put in refrigerator for 2 hours.
Preheat oven to 375°
Make Strudel for top
Ingredients:
1 1/2 TBL butter
3 TBL AP flour
1/8 cup powdered sugar
1/8 tsp cinnamon
1/4 cup slivered almonds or fine chopped almonds
Combine dry ingredients then cut in butter to make coarse crumbs.
Brush cake with rhe remaining ½ of egg, then top with strusel. Bake at 375 for 15 minutes, then turn down oven to 350° and bake for an additional 15 minutes.
Top with vanilla glaze
Glaze:
1/8 cup powdered sugar
dash of vanilla
1-2 tsp water
Mix to make glaze
in small bowl put sugar and dash of vanilla, add small amount of water at first, stir, add more is needed. You need to get it to the consistency of a slight running mixture. Drizzle over top.
Thanks for stopping by, have a GREAT day and Remember to Find the Time to Do ALL the things YOU love.
Donna
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