Hello, everybody! The Fresh Pioneer is back and I have a strudel recipe to share. Fall has arrived and we're enjoying those chilly evenings.
The apple orchards have just started selling in bulk so today we went to get some Jonathon and Jonagold and Honey Crisp. Those are just for eating. Although our state is famous for the red delicious and yellow delicious, those aren't the most popular apples here. Early Fuji and Gala are the most popular because they're so good for cooking and eating. Anyway, we haven't made any cider yet, or doughnuts, but that will come soon!
I have a friend who swears by her slow cooker. So I bought one, and this book. (I had a slow cooker before, but never used it so I gave it to a friend.) Anyway, I bought this book but nothing in there was really for crock pots... Very confusing until I realized that the book was about SLOW COOKING and not crock pot cooking. LOL. The recipes are still good, they just take a really long time.
We went to a really fun eatery about an hour from us. Fire and Brimstone. Everything comes out of the oven. No French Fries because there's no hot oil! Crazy. But incredibly delicious.
So, on to the strudel recipe. You need two cups of cherries, pitted. Or, a can of cherry pie filling. We had a terrible year for cherries. Everything froze and instead of our .99 / lb cherries, we had nothing! Tragedy!
Anyway, the ingredients:
pinch of salt
1/2 cup water
Make a well with 1 3/4 cup of flour. Pour in the egg mixture.
Make a soft ball of dough.
Kneed for ten minutes or until stretchy and shiny.
Set under a glass bowl for 30 minutes.
Preheat oven to 375F.Take a clean, old pillow case. Lay it on a cookie sheet, sprinkle with flour.
Roll out the dough as thin as possible. It should be nearly translucent. Of course, I didn't get anywhere near that, but I tried. Cover with a wet towel and let it sit for ten minutes. Take it out an spread with the pie cherry mix.
So, this wasn't exactly the flaky strudel I've had but it wasn't horrible, either. Good thing I have a house full of teenagers because they gobbled it up!
The coconut added a lovely layer of flavor and texture to the strudel.
And just in case anyone is tempted to run right into their kitchen and make this, I'll leave you with this picture of my five year old's best friends. He said, "Aren't they beautiful? I have a whole pocketful!" Yikes...
Until next time! Pop on by my Pride, Prejudice and Cheese Grits page or my blog at The Things that Last!