I wrote about a holiday strudel stand at a fictional Christkindl festival in Grace Haven, then realized I needed to try this... and what fun I had!
I keep nuts in old plastic raisin bins in the freezer. We get those little gray moths in the house sometimes, and I wasn't about to let them into my pecans and walnuts and baklava mix, so the big raisin/Raisinet/Chocolate covered peanut containers work great at keeping large bags fresh and bug free.
Of course someone has to take it on the chin and EAT THE RAISINETS FIRST! :)
I prefer my food to be bug free. Go figure!
I usually use Fillo/Phyllo dough for strudel, but I had a frozen package of Puff Pastry, so I thawed that... And Newsflash!!! We liked it so much better than Fillo dough.
And the nut mix was super easy to make using my food processor
Spiced Apple Nut Strudel
2 cups ground pecans or walnuts (I had more pecans, so I used them)
1 cup shredded or finely chopped apple (I used four smallish apples. 2 big ones would be more than enough.)
1/2 cup brown sugar
1 teaspoon cinnamon (more to taste, if desired)
1/2 teaspoon nutmeg
1/4 cup sour cream
1/4 cup melted butter
1 teaspoon vanilla
Have 1/4 cup melted butter handy and cinnamon sugar like you'd mix for toast... Or mix 3 tablespoons of sugar with 1/2 teaspoon of cinnamon and you're good to go for sprinkling on top if you don't keep a bowl of cinnamon sugar in the cupboard like I do...
Butter a cookie sheet.
Lay puff pastries out. They're in a "tri-fold" shape so you'll put the filling on the middle third and fold the outside thirds over the filling.
Spoon a thick, wide ribbon of filling across the pastry. (There was enough to make three strudels, and I only had two puff pastries so I used the other filling for nut tarts with leftover pie crust... Although if I didn't have pie crust, I could have made cookie crust in muffin tins. And we kind of just ate the rest and it was amazing!)
Fold sides up and over the filling, overlapping them. Brush generously with melted butter. Sprinkle liberally with cinnamon sugar. Make diagonal slits in top from one side to the other.
Bake at 400° for about 20 minutes, until top is puffed and golden brown. When cooled for ten minutes or so, drizzle vanilla glaze over top. (The strudels had "spread" apart a little so all I had to do was kind of pinch them back together while warm... and then a delicious glaze hides all kinds of stuff!
2 Tbsp. soft butter
1 cup powdered sugar
1 teaspoon vanilla
Add enough milk (not much!!!) to mix with whisk.... Drizzle over strudel.
It disappeared (there were two, and they were gone in less than a day.) and everyone loved it. I think with a recipe like this you could add raisins, but I know my crew isn't overly fond of raisins (the weirdos!) so the nuts/apples/cinnamon worked just fine.
This is crazy fun/busy time on the farm. Dave and Seth have brought up hundreds and hundreds of squash and even more pumpkins... and the customers are finding us, so that's even more fun!
And company for coffee... actually I think he's guarding my new mug from my friend Debby Giusti! Isn't it beautiful? She knows I love Polish pottery.... How sweet is this?
And what farm would be complete without mud???
His Beloved Bride (Link to Amazon, of course!)
And this one is the first of my "Sewing Sisters Society" stories with Hattie McGillicuddy, one of my favorite characters!
The Pastor Takes a Wife (Also linked to Amazon for Kindle!)
Remember you can friend me on facebook as Ruth Logan Herne, spin by my website or visit me today over in SEEKERVILLE, our multi-author blog about love, romance, God and dealing with everything life hands us. See you... wherever!