Welcome to the Cooking Corner! Here with us this afternoon is Montereau's Chef Joseph.
He's going to show us how to make Apple Strudel.
1 teaspoon ground cinnamon
¼ teaspoon cloves
2 pounds apples, peeled cored and sliced
1 cup raisins
1/4 cup sugar, plus 3 tablespoons
8 oz. cold butter, cut into small pieces, plus 2 tablespoons butter, melted
All-purpose flour, for dusting
1 sheet frozen puff pastry, thawed
1. preheat oven to 375 degrees.
2. In a sauté pan over medium heat, add apples, first butter, cinnamon, cloves and sugar. Cook until apples are softened, and a caramel sauce has formed. Remove from heat and add raisins. Set aside.
3. Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness.
4. Spread the apple raisin mixture over the bottom of the puff pastry leaving about 1-inch space along the edge.
5. Fold the top half of the pastry over and pinch to seal the edges together.
6. Brush the entire strudel with the melted butter and then sprinkle with the remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel.
7. Place the strudel on a parchment-lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.