APPLE+STRUDEL+RECIPE

=**__Apple Strudel__** =


 * //INGREDIENTS//: **

6 sheets Phyllo dough 4 Tbsp. butter, melted
 * // DOUGH //**** : **


 * // FILLING //**** : **

2 Medium apples – cored, peeled and diced ¼ cup brown sugar 1 tsp. cinnamon


 * // TOPPING //**** : **

Butter (see above) 1 tsp. raw sugar


 * DIRECTIONS: **

__Preheat__ oven to 350 degrees. __Wash, core, peel__ and __dice__ apples. In a bowl __combine__ apples, brown sugar and cinnamon.

__Brush__ a thin layer of butter onto a baking sheet. __Stack__ layers of dough by 3’s (2 sets of 3) on baking sheet, __brushing__ each layer with butter before __topping__ with next layer. __Brush__ top layer with butter. __Spoon__ filling down the left longside of [|phyllo] rectangle. __Fold__ top edge down and bottom edge up by about 2 inches to cover filling.

__Roll__ dough up along long side to enclose filling. __Brush__ log with butter, __score__ 5 times and __sprinkle__ with 1 tsp. raw sugar. __Bake__ for 30 minutes or until golden and puffed (Convection oven 20 – 24 minutes)


 * //PREP NOTES://**

=What is Phyllo Dough (//click on link for a short video about this sometimes tricky ingredient)//=

[|Raw sugar] (click on the term, follow the link to read more about raw sugar)

Don't forget to wash your apples before you begin to prepare them. Then core/slice, peel and dice in that order. Check out the pictures below to see exactly how this process will work... Slice the apple with an apple corer and remove core //(This piece of equipment can be found in your equipment bin on the shelf under the cutting boards)// Remove the peel and the remaining core from the apple slices with a pairing knife ( make sure you have a compost bowl for peels) 4. Cut the apples in half and dice them into bite size uniform pieces Add brown sugar and cinnamon to apples and mix well

Phyllo dough //(click on the term to follow the link and learn more)//

Phyllo dough is very delicate and fragile. One sheet is similar to a sheet of tissue paper in thickness. It is important to leave the dough in the refrigerator until you are ready to work with it. When you get it out, open 1 pack and unroll the sheets carefully. Work quickly to keep the sheets from drying out. Count out the sheets you will need, roll the rest back up and place back in the refrigerator.

NOTE: In this lab you will need to clean off your table and set up the strudel assembly station BEFORE beginning to create the strudel. Follow the directions below to set up your station. Make a note on your recipe to check in with your teacher AFTER station is set-up. This must be done BEFORE you begin assembling the strudel.

Melt 4 tablespoons of butter in a prep bowl (NO MEATAL BOWLS!!) place in the microwave for 30 seconds

Set up the filling station with the following items - jelly roll pan (//NOTE - the pan below is a cookie sheet, not a jelly roll pan, be sure to use the correct piece of equipment!!)// - melted butter - phyllo dough - apple mixture - pastry brush -spoon for apple mixture -white cutting board

Brush a layer of butter onto your jelly roll pan (this is a baking sheet, we will use a jelly roll pan instead)

Stack three layers of phyllo dough onto the pan and brush with a generous amount of butter (Keep the dough in the fridge until you are ready to use)


 * TIP: Spread the butter from the inside out so you do not rip the dough (Be very gentle and careful doing this, take your time. Use short brush strokes to work the butter from the inside to the edges of the phyllo dough sheets) **

Stack three more layers of dough on top of the other three and spread butter on top



Spoon the filling down the left side on the dough leaving space on all sides



Fold the top and bottom edges in and roll up the strudel



Brush the strudel with remaining butter



Score(//click on the link to learn more about this culinary term)// the strudel five times (not too wide or the strudel will split) and sprinkle with the raw sugar



Bake in the oven for 10-15 minutes in the convection oven




 * TIP: ** Use 2 turners to transfer the apple strudel to the pan and then to the wax paper as the pastry is very fragile and may split if not transferred carefully.

Remove from oven and let cool for **5 minutes on the pan** and then **5 minutes on wax paper**

While the strudel is cooling, wash dishes, clean the table and set the table

Cut and serve (remember to eat as a "family")

RECIPE NOTE: This week I will be looking for plate presentation. Make a note on your recipe of the items you plan to use to "garnish" your plate for presentation. You must check in with your teacher BEFORE serving! a