As you know, I have partnered with Woody Lodge Winery in Ashville, Pennsylvania to bring you a variety of wonderful table wines that offer unique and fun twists when it comes to flavor. The best part of today’s post? That you can get 10% off your first order of the fantastic “Riesling” wine that I’m featuring today with the code Ries15! By the way, Woody Lodge Winery just opened their Instagram account too, and would love to welcome you as a follower, so be sure to check them out.
For this week’s wine choice, I decided to use Woody Lodge Winery‘s “Riesling” because I had some great apples, and wanted to make apple strudel. Riesling is a versatile wine that pairs great with white meat, but also pairs phenomenally with apples. After all, it is a German wine, and apple strudel (although truly Austrian), is often associated with Germany. Woody Lodge Winery‘s “Riesling” has lovely notes of apricot, pear, and peach, and won “Best in Category” in 2019 at the Atlantic Seaboard Wine Association (ASWA) competition!
This recipe is very easy because it uses store-bought puff pastry. Technically, that is not the dough for traditional strudel, but it works well, it is convenient, and tastes delicious, so I hope you give it a try. For me, the secret ingredient is the breadcrumbs, which prevents the dough from becoming soggy with the apples. It’s a game-changer! Also, be sure to use the best, all-butter puff pastry you can find. I used to buy mine at Wholefoods, but now Publix offers an organic, all-butter version that I love!
The weather has been chilly in South Florida, but we still loved our apple strudel with vanilla ice-cream. For the pictures, I decided to not feature the ice-cream because I didn’t want it to melt in the process, but don’t forget it! It really adds the perfect touch of creaminess to balance both the wine and the crisp apples. If you make it, let me know how you liked it!
I am breaking up the recipe in the different steps to make it easier, so you will see Ingredients/Directions for each step.
Ingredients- 1/2 cup of panko breadcrumbs
- 2 teaspoons of grapeseed oil.
Directions
On medium-low heat, toss breadcrumbs with oil on a pan, and toast until golden. Keep an eye on them, and stir constantly, as they burn quite easily. It’ll take about 5 minutes or so. Once ready, transfer them to a bowl. Add a dash of cinnamon, mix, and let them cool.
- 1/3 cup of raisins
- 2 tablespoons of dark rum (or water, if you prefer)
Directions
Put raisins and the rum in a bowl, covered with plastic wrap. Microwave them for 30 seconds, and keep them covered until they are plump and have absorbed most of the liquid.
- 3 apples, cored and slices finely (Use whatever you have on hand, but it’s especially good with crisp, sweet varieties)
- 2 tablespoons of butter
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of cardamom
- 1/4 teaspoon of salt
- 2-3 tablespoons of sugar (depending on the sweetness of the apples)
Directions
Melt butter on a skillet in medium-low heat, and add apples, spices, salt, and sugar. Cook the apples until soft, but not falling apart. When ready, add raisins and leftover liquid to the skillet. Cook for a few more minutes until evaporated. Remove apples to a bowl and let cool.
- 1 package of all-butter puff pastry, thawed. (You will be making 2 strudels)
- 1 beaten egg
- 2 tablespoons of sugar, divided.
Directions
Extend dough over a very lightly floured surface, and roll it a bit to eliminate the creases and make it a bit thinner. Position the dough horizontally. You will be working on the middle of the dough.
Sprinkle half of the cooled breadcrumbs vertically in the center of the dough. Be sure to leave two, vertical sides empty, as you will be braiding the strudel with these.
Add half of the cooled apple mix on top of the breadcrumbs. If your apple mix still has a bit of liquid, just sprinkle 1 tablespoon of flour over it.
Now begin to cut horizontal stripes on each empty side. Make them about half-an-inch wide. Be sure to end up with the same number of cup stripes on the left and right.
To braid, just bring one cut “stripe” piece from the right over the apples, and pinch it to the left. Now do the same with the left, cut “stripe” piece, crossing it over and pinching it to the right. Repeat alternating sides until the apples are all covered.
Brush with a beaten egg, and sprinkle with 1 tablespoon of granulated sugar.
Prepare the second strudel. Bake them at 350F until puffed and golden; about 30-35 minutes. Let cool for a bit, and enjoy warm with a scoop of vanilla ice-cream!
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