Gourmet German Vegetarian Apple Strudel: A Cinematic Sensory Experience

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb Granny Smith apples 1 lb Golden Delicious apples 2 cups all
• purpose flour 1/2 teaspoon salt 1 cup cold unsalted butter, cubed 1 large egg 4 tablespoons lemon juice, divided 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice Confectioners' sugar for dusting (optional)

Instructions

1. a. Peel, core, and thinly slice the apples. In a large bowl, combine sliced apples, 2 tablespoons of lemon juice, granulated sugar, cinnamon, nutmeg, and allspice. Toss to coat evenly and set aside. b. In a separate bowl, whisk together flour and salt. Add cubed butter and, using a pastry blender or your fingers, cut the butter into the flour until it resembles coarse crumbs. c. Make a well in the center of the flour mixture and add the egg and remaining 2 tablespoons of lemon juice. Mix until the dough just comes together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight. d. Preheat oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a large rectangle about 1/8 inch thick. Transfer the dough to a parchment lined baking sheet. e. Spoon the apple mixture onto one half of the dough, leaving a border around the edges. Fold the other half of the dough over the apples and press the edges together to seal. Brush the top with a light coating of water and sprinkle with a little granulated sugar. f. Bake for 35 40 minutes or until golden brown. Allow the strudel to cool slightly before slicing and serving. For added flair, dust with confectioners' sugar just before plating.

Chef’s Insight

"The secret to a perfect strudel lies in the delicate balance of flavors and textures - flaky pastry, tender apples, and warm spices."

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence