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Sherry's Apple Strudel

The perfect after-dinner pastry, this strudel is light, flaky, and not too sweet. Need proof? There’s not a spec of added sugar in the whole ingredient list.

Ingredients

  • Strudel Dough
  • 6 cups All Purpose Flour, plus additional for assemble the strudel
  • 1 1/2 cups Whole Wheat Flour
  • 3/4 teaspoon Kosher Salt
  • 3 Eggs
  • 6 tablespoons Vegetable Oil, plus 1 tablespoon for coating dough
  • 2 1/4 cups Water (100 degrees F warm to touch)
  • Strudel Filling
  • 12 Fuji Apples, Twin Springs Farm, peeled, cored, sliced paper thin
  • 12 Braeburn Apples, Twin Springs, Farm peeled, cored, sliced paper thin
  • 4 1/2 cups Apple Juice, Twin Springs Farm
  • 1 1/2 cups Princess Raisins
  • 3/4 cup Lemon Juice
  • 1 1/2 teaspoons Vanilla Extract
  • 1 1/2 teaspoons Cinnamon - optional
  • For Assembly:
  • 3 cups Bread Crumbs
  • 3/4 cup Unsalted Butter, Trickling Springs, melted
  • To Finish:
  • 2 quarts Heavy Cream
  • 2 quarts Creme Fraiche
  • 2 pounds Powdered Sugar

How to Make It

  1. Bake: 375 degree F oven for 20 minutes, turn sheet pan around, continue to bake for 15 - 20 minutes. Golden brown.