Monday, 18 November 2013

Braided Apple Strudel
 with Chia Seeds
This Apple Strudel
is so flaky and fast to make with the help of store bought puff pastry.
This fall my mom and her neighbor teamed together to give me their apples!
I love apples it's my favourite pie filling.
This was a bit much...I had a bushel!
So, I sat at the kitchen table and peeled and peeled.
My index finger was brown for 2 days!
But for my hard working efforts, 
I have jars of apple filling.
I've made this dessert twice and still have more for pies.
Here is how I made the strudel and filling which is easy but time consuming but, you can make this in smaller batches.
Apple Strudel
1 square defrosted puff pastry
2 cups cooked apple
3 tbsp. bread crumbs
2 tbsp. brown sugar
2 tsp cinnamon
dash of cloves and nutmeg
1 egg, beaten with 1 tsp water
1 tbsp. chia seeds
1 tbsp. vanilla sugar or coarse sugar
Roll dough between two sheets of floured wax paper 12"x8"x 1/4" thickness
Add breadcrumbs and sugar to the middle of the dough leaving approx. 3" border all around.
Top with the filling and sprinkle the spices over.

Slash dough 1 1/2" x 3" along the length of the dough

Brush the strips and ends with egg wash. Fold one end over the
Begin to cross over the strips in a uniform pattern.
Repeat the end the same as the first step.

Brush generously with more egg wash.
Sprinkle with sugar then chia seeds.
Cover with plastic wrap and refrigerate for 1-2hrs 
Bake in a 375F preheated oven until golden brown,
6lb of apples, Golden, Granny, Macintosh
peeled, cut and cored
1-2 cups sugar, depending on sweetness of apple
1/4 cup water
Place all of the apples, sugar and water into a large heavy bottomed pot on med. heat (#5)
Stir often to prevent scorching and cook for approx. 30 min until apples are cooked through, when they are easily pierced.
They will release their own juice to prevent from scorching.
Place in heat proof sterilized jars.
Wipe the rim and seal.
Place in a Bain Marie:
Place the jars in a large pot, fill 3/4 full with water.
Bring to a boil, reduce the heat to a rolling simmer.
Cook for approx. 30 min, turn off heat and allow to cool in the water. You should hear the lids pop. This is a sign that the bottles have sealed and they will store safely.
*If this does not happen within a few hours the boiling process needs to be repeated.*
How many jars you have depends on the amount of apples and how much you cooked them down.

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