Shared by Ahuva Passow-Whitman
Shared by Ahuva Passow-Whitman
Apple Strudel
Yield: 1 Strudel
Apple Strudel
Yield: 1 StrudelFamily Journey
Galicia, PolandNew York CityMemphis
Tel AvivJerusalem
Each year, before Simchat Torah, Ahuva Passow-Whitman sends an email to her family asking them to please make this strudel filled with apples and rice. It’s how the family has always marked the holiday, which is celebrated just after Sukkot.
Read more about her family in "A Simchat Torah Tradition That Was Nearly Lost."
If you prefer a sweeter strudel you can use Pink Lady apples instead of Granny Smith apples.
Ingredients
- ¼ cup basmati rice
- 2 tablespoons kosher salt
- 3 Granny Smith apples
- 2 teaspoons cinnamon
- 5 teaspoons granulated sugar
- 1 package frozen puff pastry, thawed
- 1½ teaspoons canola oil
Preparation
Step 1
Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
Step 2
Bring a small pot of water with 2 tablespoons of salt to a boil over high heat, about 5 minutes.
Step 3
While waiting for the water to boil, place the rice in a strainer and rinse with lukewarm water until the water runs clear, about 5 times.
Step 4
Add the rice to the pot and stir a few times to prevent the rice from sticking to the bottom. Cook the rice until it rises to the top, about 6-8 minutes. The rice should be par-cooked. Drain and rinse with cold water. Set aside to cool.
Step 5
Grate the apples with their skins into a colander, avoiding the apple core. Dispose the apple cores. Squeeze the excess liquid out of the grated apples and place them into a medium sized bowl. Place 1 teaspoon of cinnamon and 2 teaspoons of sugar on to the apples. Mix well until combined evenly.
Step 6
Place one sheet of puff pastry onto a floured countertop surface. Roll out the dough evenly into a 12 inch by 16 inch rectangle. Place the sheet of dough in front of you horizontally, so the longer sides are closer to you. Trim ½ inch from all four edges of the sheet.
Step 7
Brush ½ teaspoon of canola oil onto the rolled out sheet of dough. Sprinkle the rice evenly over the dough leaving a ½ inch border around the perimeter. Spread the apple mixture evenly over the rice. Evenly sprinkle another teaspoon of sugar and ½ teaspoon of cinnamon over the apples.
Step 8
Brush a little bit of water on the long edges of the dough. Starting from the closest edge to you, roll up the rectangle like a roulade using both hands. Pinch the seam with your fingers and place seam-side of the strudel underneath. Use your hands to even out the strudel.
Step 9
Gently place the strudel onto the parchment lined baking sheet. Brush 1 teaspoon of canola oil on top of the log. Sprinkle 1 teaspoon of sugar and ½ teaspoon of cinnamon evenly over the strudel. Using a sharp paring knife, cut 3 to 4 diagonal slits about 2-3 inches long evenly along the log. The slits will release the steam out of the strudel during baking.
Step 10
Bake the strudel in the middle rack of the oven until it is golden brown on top, about 40 minutes. Serve hot.
