Apple Strudel

My Mother-in-Law makes this delicious strudel every Christmas Eve as part of the traditional Ukrainian 12-course feast. It is always a highlight of the meal for me. 🙂

I used tart apples (Granny Smith) but may use a combination of tart and other firm sweet-tart apples next time. I also used a mandoline to slice the apples. My Mother-in-Law has the magic touch… hers tastes better than mine, of course, but I did use her recipe! Yum.

Yield: One Strudel, about 8 servings

  • 2 1/2 to 3 tart and firm apples, such as Granny Smith, peeled, cored, and sliced 1/8-inch thick
  • 1/2 cup granulated sugar
  • 1/2 cup raisins
  • lemon zest from 1/2 large lemon
  • 1/2 tsp pure vanilla extract
  • ground cinnamon, to taste
  • 2-3 T fine bread crumbs, plus more for sprinkling
  • 8 sheets of thawed phyllo dough
  • 1 stick (1/4 pound) unsalted butter, melted
  • 1/4 cup light brown sugar
  • strawberry preserves

To Make the Filling:

  1. Peel, core, and thinly slice the apples. (I used a mandoline to slice the apples 1/8-inch thick.)
  2. Mix the sliced apples with the sugar, raisins, lemon zest, vanilla, cinnamon, and 2-3 tablespoons of bread crumbs.

To Make the Strudel:

  1. Preheat the oven to 375 degrees.
  2. Unroll the phyllo dough and cover with a damp towel and plastic wrap.
  3. Remove on sheet of phyllo dough and place on a piece of parchment paper.
  4. Brush the entire surface with melted butter, sprinkle lightly with bread crumbs, sprinkle with brown sugar, and dot with strawberry preserves (use very little preserves).
  5. Repeat this process for the next 7 layers of phyllo dough.
  6. After the dough is prepared, place the filling evenly on top of the dough, starting at the shorter end and leaving 1-2 inches uncovered at the opposite end.
  7. Lift the edge of the parchment paper closest to the filling to help roll the dough and form the strudel.
  8. Place the roll, seam side down, on a parchment paper-lined baking sheet. Brush with remaining melted butter.
  9. Bake in preheated oven for 35 minutes, or until golden brown.

Pumpkin Pie Bars

Pecan pie bars are a favorite Thanksgiving dessert in our house. I chose this pumpkin pie version to serve along with a tried and true brown-butter and vanilla bean apple pie for our intimate Thanksgiving feast. (Yes, we had leftover dessert for at least a week!)

This recipe was adapted from a “staff favorite” Food and Wine recipe, contributed by Sarah Jordan. I appreciated the press-in crust and we all absolutely loved the consistency of the bars. Pie bars have the bonus of easier portion control too- which is crucial on Thanksgiving. 😉 Great.

Yield: Makes on 9×13-inch pie

For the Press-In-Crust:

  • 2 1/2 sticks cold unsalted butter, cut into cubes
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
  1. In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes.
  2. With the mixer at low speed, beat in the sifted flour-and-salt mixture.
  3. Preheat the oven to 350°, preferably on convection.
  4. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. (I used a pyrex pan.)
  5. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick.
  6. Refrigerate until firm.
  7. Bake the crust for 25 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust.
  8. Transfer the pan to a wire rack and let the crust cool before filling.

For the Filling:

  • 1/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground cardamom, optional (I omitted it)
  • 1/4 teaspoon coarse salt
  • 2 large eggs
  • One 15-ounce can pure pumpkin puree
  • One 12-ounce can evaporated milk
  • Baked Press-In Crust (above)
  • crème fraîche or whipped cream, for serving, optional
  1. Preheat the oven to 425°, preferably on convection.
  2. In a small bowl, whisk the sugars with the spices and salt.
  3. In a medium bowl, whisk the eggs.
  4. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.
  5. Pour the filling into the crust and bake for 10 minutes.
  6. Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set.
  7. Transfer the pan to a rack and let cool completely.
  8. Cut into bars and serve with whipped cream or crème fraîche, as desired.

Note: Bars should be stored in the refrigerator. Serve chilled or at room temperature. (I prepared them a day prior to serving.)

Ina Garten’s Easy French Apple Tart

I already have a couple easy fall apple desserts that I make every year- French apple cake and apple pie bars. I had to add this one onto the list this year. I love fruit desserts! 🙂

This recipe was adapted from Barefoot Contessa Back to Basics by Ina Garten, via epicurious.com. I used the puff pastry shortcut, reduced the amount of jam in the glaze, and modified the baking method.

The apple juices, sugar, and butter collect on the edges of the tart (and become quite dark!) but can be trimmed prior to serving. We ate it with vanilla ice cream which was completely unnecessary but delicious.

For the Pastry:

(Alternatively, use one sheet of store-bought puff pastry- I used Trader Joe’s)

  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • 1/2 cup ice water

For the Apples:

  • 4 Granny Smith apples or a combination of apples (I used 1 1/2 Granny Smith, 1 1/2 Honey Crisp, and 1 Juici apple)
  • 1/2 cup granulated sugar
  • 4 tablespoons (1/2 stick) cold unsalted butter, small-diced
  • 1/4 to 1/3 cup apricot jelly or warm sieved apricot jam
  • 2 tablespoons Calvados, rum, or water

For the Puff Pastry Crust:

  1. Thaw overnight in the refrigerator or for 2 hours at room temperature.
  2. Line a rimmed baking sheet with parchment paper; remove from the pan.
  3. On the parchment, roll the thawed crust into a 10×14-inch rectangle. Using a ruler and a small knife, trim the edges.
  4. Place dough (on parchment) on the rimmed baking sheet and keep in the refrigerator to chill while the apples are prepared.

To Make the Pastry Crust:

  1. Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.
  2. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.
  3. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.
  4. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
  5. Line a sheet pan with parchment paper.
  6. Roll the dough slightly larger than 10×14 inches. Using a ruler and a small knife, trim the edges. (I would roll it out on the parchment paper.)
  7. Place the dough on the prepared sheet pan and refrigerate while the apples are prepared.

To Prepare the Apples and Finish the Tart: 

  1. Preheat the oven to 400 degrees, preferably on convection.
  2. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller.
  3. Slice the apples crosswise in 1/4-inch-thick slices. (I used a mandoline.)
  4. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.)
  5. Sprinkle with the full 1/2 cup sugar and dot with the butter.
  6. Bake for 30 minutes, rotating halfway through.
  7. Reduce the oven temperature to 350 degrees, preferably on convection, and continue to bake 15 to 30 minutes more, until the pastry is browned, the edges of the apples start to brown, and the apples are tender. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. *Don’t worry! The apple juices will burn in the pan but the tart will be fine!
  8. When the tart’s done, heat the apricot jelly together with the water or Calvados and brush the apples and the pastry completely with the jelly mixture. (I used apricot jam and used a whisk to break up large chunks. It could also be strained.)
  9. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

Caramel Apple Skillet Cake with Browned Butter Glaze

I have made this sweet treat on a couple of occasions. I love skillet desserts! This one is perfect for fall or even in the winter. It has an amazing texture.

This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I used a browned butter glaze from our favorite apple pie bars instead of the salted caramel frosting suggested in the original recipe. I also modified the method. Yum.

Yield: One 10-inch round cake, about 10 to 12 servings

For the Caramel Apples:

  • 4 tablespoons/55 grams unsalted butter
  • 2 large baking apples (about 12 to 16 ounces/340 to 454 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
  • 1/2 cup/110 grams dark brown sugar
  • 1/4 teaspoon fine sea salt

For the Cake:

  • 1/2 cup/115 grams unsalted butter (1 stick), at room temperature
  • 1 1/3 cup/290 grams dark brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 2/3 cup/215 grams all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg

For the Browned Butter Glaze:

  • 1 tablespoon unsalted butter, melted
  • 1/2 cup confectioners’ sugar
  • milk or heavy cream, as necessary, to achieve desired consistency
  • pinch of coarse salt or fine sea salt
  1. Make the Caramel Apples: In a 10-inch cast iron skillet, melt the butter over medium heat.
  2. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Set aside and let cool to room temperature.
  3. Heat the oven to 350 degrees, preferably on convection.
  4. Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes.
  5. Add the eggs one at a time, beating well after each addition, and mix to combine.
  6. Scrape the bowl well, then beat in the vanilla.
  7. In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine.
  8. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
  9. With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
  10. Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 40 minutes. Let cool completely. (I baked it on convection for 30 minutes but may add a couple of minutes onto the baking time next time.)
  11. Make the Glaze: In a small pot or pan, melt the butter. Continue to cook until browned and fragrant.
  12. In a small bowl, whisk together browned butter, powdered sugar, a splash of milk, and a pinch of salt. Whisk until smooth. Add milk as needed until drizzling consistency is achieved.
  13. Spoon into a ziplock bag and cut a tiny tip off one corner of the bag.
  14. Drizzle glaze over cooled cake before slicing.

Chez Panisse’s Blueberry Cobbler

Yes! I have another summer fruit dessert to share.

I could not wait to make this cobbler as soon as I saw the recipe. 🙂 It was described as “prizing berries above all, using only 1/3 cup of sugar.” The berries cooked into jammy and creamy deliciousness.

This recipe was adapted from Chez Panisse via The New York Times, contributed by Molly O’Neill. I used a biscuit cutter for the topping and modified the baking method. I may consider adding some lemon zest to the berries next time. Yum.

Yield: 6 to 8 servings

For the Berries:

  • 4 1/2 cups fresh blueberries
  • 1/3 cup sugar
  • 1 tablespoon all-purpose flour

For The Dough:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons sugar
  • 2 1/4 teaspoons baking powder
  • 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup heavy cream, plus additional for serving, if desired
  • vanilla ice cream, for serving, if desired
  1. Heat the oven to 375 degrees, preferably on convection.
  2. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
  3. To make the dough, mix the flour, salt, sugar and baking powder in a bowl.
  4. Using a pastry blender, cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
  5. Put the blueberries in a 1 1/2-quart gratin or baking dish.
  6. On a lightly floured piece of parchment paper, pat the dough out to 1/2-inch thick. Using a biscuit cutter 2 inches in diameter, cut the dough into rounds. Reform scraps and repeat. (I cut the dough into 12 rounds.)
  7. Arrange dough over the top of the berries, leaving space in between for the berries to bubble through.
  8. Place the baking dish on a rimmed baking sheet, and bake in the preheated oven until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes. (I tented the cobbler with foil after 30 minutes and then baked it for an additional 5 minutes, or until bubbling in the center.)
  9. Let cool slightly. Serve warm, with cream to pour on top or with ice cream on the side, as desired.

Nectarine & Blueberry Tart

I especially loved this beautiful tart because in addition to being delicious, it is made with a flaky and buttery press-in crust and a cheesecake-like no-bake filling. Nice shortcuts! I topped it with my favorite summer fruit- white nectarines. The original recipe uses peaches which would also be fabulous.

This recipe was adapted from Martha Stewart Living. The chilled temperature and brightness from lemon zest made it very refreshing.

Yield: One 9 or 10-inch tart, about 8 to 10 servings

  • 1 stick plus 3 tablespoons unsalted butter, room temperature
  1. Preheat oven to 375°F, preferably on convection.
  2. Beat butter with confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes.
  3. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix).
  4. Press evenly into bottom and up sides of a 9-inch square tart pan or a 9- or 10-inch round tart pan, with a removable bottom.
  5. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
  6. Place on rimmed baking sheet or pizza tin, and bake until golden brown and set, 23 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
  7. Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy.
  8. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.)
  9. Spread mixture into crust; refrigerate 1 to 2 hours.
  10. Meanwhile, using a vegetable peeler, peel peaches/nectarines, if desired; cut into 1/2-inch-thick wedges. (I left the peels intact.)
  11. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
  12. Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. (I used all of the juice!)
  13. Sprinkle with mint, if desired, and serve.

Key Lime Bars with Vanilla Wafer Crust

These sweet-tart bars are a wonderful summer dessert. They transport well and are perfect for sharing.

This recipe was adapted from The New York Times, contributed by Samantha Seneviratne. The dollop of lightly sweetened freshly whipped cream was essential.

Yield: 16 bars

For the Crust:

  • 1 (11-ounce) box vanilla wafers
  • 2 tablespoons granulated sugar
  • 8 tablespoons/115 grams unsalted butter, melted

For the Filling:

  • 1 ¾ cup/420 milliliters condensed milk (1 14-ounce can plus 1/2 cup)
  • 5 large egg yolks
  • ¾ cup/180 milliliters Key lime or conventional lime juice (from 5 to 6 conventional limes or 12 Key limes)
  • 1 teaspoon lime zest

For the Topping:

  • 1 cup/240 milliliters cold heavy cream
  • 1 tablespoon confectioners’ sugar
  1. Heat oven to 350 degrees, preferably on convection.
  2. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides.
  3. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add the melted butter and process until evenly moistened.
  4. Transfer mixture to prepared pan and press it down into an even layer. (I use the base of a dry measuring cup.)
  5. Bake until fragrant and a shade darker, 14 to 17 minutes.
  6. Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
  7. Pour filling over crust (it’s okay if it’s still warm) and bake until the filling is set, about 15 minutes.
  8. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
  9. Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board.
  10. Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. (I use a chilled bowl.)
  11. Cut bars into 16 squares. Top each bar with a dollop of whipped cream to serve.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,301 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Bread Machine Brioche
Baked Chicken & Spinach Meatballs
White Borscht
Chicken Stew with Biscuits
Pinchos Morunos: Spanish Spice-Crusted Pork Tenderloin Bites
Portuguese Rolls
Ravneet Gill's Perfect Chocolate Chip Cookies
24-Hour Pizza Dough
Rick Bayless' Classic Mexican Fried Beans with Onions & Garlic
Foodista Food Blog of the Day Badge
%d bloggers like this: