Puff Pastry Strudel ~
~ Skirt in the Kitchen ~
I never got to make this for Dad, but I talked to him on the phone and mentioned it at the time. I don’t think he ever baked with puff pastry, but he loved his strudels, especially in the winter and around the holidays. A sweet roll with the newspaper and a cup of strong black coffee began a saturday after a full breakfast.
Set oven temp to 350 degrees Fahrenheit.
Melt 3 tablespoons unsalted butter on low heat. Stir in 3/4 cups packed dark brown sugar; then 1/2 of a minced Granny Smith apple, 1 1/3 cups dark raisins, 1/2 cup chopped dates, and 1/2 cup finely chopped crystalized lemon peel. Keep heat on the lowest setting, covered, for 7-10 minutes. This will thicken slightly.
Turn off the heat and stir in 1 teaspoon vanilla extract, 1 tablespoon blackberry brandy and
1 1/4 teaspoon ground cinnamon. Let cool before filling puff pastry sheets.
For the store-bought sheets of puff pastry (Pepperidge Farm is what I used.), melt in a small saucepan 1 1/2 sticks of unsalted butter. Line a bar pan with parchment paper. Brush melted butter evenly over each sheet, between layers that are very thin. Don’t let it be soppy but do cover each bit with melted butter… Place the first sheet over the parchment paper, build 7 buttered sheet layers. Then carefully spread the filling, not allowing the pastry to tear. Use your fingers to distribute, as a utensil would be too heavy.
Do the same thing for the top of the strudel, butter one after another– 7 sheets of puff pastry to go over the top of the filling.
Just use the basting brush to join the edges together, pressing down lightly along the sides right before placing in the oven. It is alright that there will be a couple of gaps; rustic in appearance and put together makes this appealing. Bake for 20 to 30 minutes, checking often towards the end.
In the time that it takes to prepare the frosting, the puff pastry will be cooled enough to drizzle over it. In a cup, put in a little of powdered sugar, as well as vanilla extract and heavy whipping cream. Stir and drizzle in a rather thick consistency– This stands more in place on the pastry than without having used heavy whipping cream– the use of regular milk or water. Sprinkle cinnamon on the frosting. To serve, carefully cut into large squares, and lift with a very thin stiff spatula.
This is great with coffee or hot tea on a cold evening following supper/dinner. The chopped dates also have a nut-like effect, so there is no need for the addition of chopped nuts.
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