I am thrilled to present to you today my friend Anita from “The Hungry Couple”. I actually met her in person while visiting NYC in April, and let me tell you she’s one awesome lady! I just wish she were closer…
Hi folks, I’m so happy to be here today while Sofie goes gallivanting around with her family on vacation. When she first asked me to guest post, my mind began racing for German inspired recipes. She said it didn’t have to be German but she and I share a bit of that heritage since my father was from Berlin. When I was growing up in Manhattan, there was an area on theUpper East Side known colloquially as “German-town” that my father loved to frequent. It was a few avenue blocks of German restaurants, cafes, gift shops, butchers and candy makers.
My father frequently brought home a treat for me whenever he was there. Whether it was a little piece of marzipan from the Elk Candy Company or some apple strudel from the Geiger Cafe, he taught me to love German pastry. All the stores in that neighborhood are gone now but my childhood memories remain and reading Sofie’s posts brings them flooding back.
I’ve actually been teasing Sofie about making me an apple strudel for as long as I’ve known her and she promised that someday she will. I am not up to that challenge myself as it requires her superior pastry skills. What I do excel at, however, is apple pie making. So, since I’m guest posting, I couldn’t resist offering her a little tease in the form of these mock strudel pies. I think my filling is semi-authentic for a strudel but my dough is certainly not. It is, however, a much easier pastry dough to work with for a less experienced baker. While the end result is not exactly apple strudel, it is completely delicious. Oh, and in my house when apples and pastry meet they are always accompanied by a scoop of ala mode. Enjoy!
- 2 Sticks unsalted butter, cut into 1″ pieces
- 2¼ Cups all purpose flour plus extra for rolling out dough
- ¼ Cup sugar
- 1 Tablespoon baking powder
- 1 Teaspoon salt
- ½ Cup ice water
- 6 Granny Smith apples (or any apple that will hold its shape when cooked)
- ½ Cup sugar
- 2 Tablespoons lemon juice
- 1 Tablespoon unsalted butter
- 2 Tablespoons breadcrumbs
- ¼ Cup raisins
- ¼ Cup walnuts, chopped
- 1 Teaspoon cinnamon
- ¼ Teaspoon salt
- Combine the butter, flour, baking powder, salt and sugar in a food processor fitted with a steel blade.
- Pulse just until the mixture resembles course crumbs.
- While the machine is running, slowly pour the ice water through the feed tube until a dough ball forms.
- Wrap the dough in plastic wrap and refrigerate for at least one hour.
- Peel, core and dice the apples.
- Combine them in a large bowl with all the remaining ingredients.
- After the dough has chilled, roll it out on a well-floured surface until it is approximately ¼” thick. This recipe makes enough for a top and bottom crust of a traditional 9″ pie dish or for 8 deep muffin cups.
- If using the muffin tin, spray each cup with non-stick baking spray, cut circles of dough approximately 6″ in diameter and insert into each cup.
- Make sure that you leave enough of a lip so the dough does not slide back into the muffin tin while baking.
- Scoop equal amounts of the apple filling into each dough cup and bake in a pre-heated 350 degree oven for approximately 50 minutes.
- Note that if the edges get too brown during the baking process, simply cover the muffin tin with foil until the last few minutes of baking.
- Allow the baked cups to cool before sliding them out of the muffin tin.
- You can reheat them for a few seconds in the microwave before serving with a scoop of vanilla ice cream on top.
- Makes 8 servings.