Fill your Kitchen with Warm Aromas & Sweet Tastes of the Season
Scents of baking apples and cinnamon spice wafting from the Crystal kitchen this week inspire thoughts of cozy firesides and warm holiday memories as Chef Jon Ashton joins Crystal Serenity Executive Pastry Chef Johannes Ferreira aboard Crystal Serenity to prepare a delicious recipe for warm Apple Strudel in a special seasonal episode of Crystal@Sea.
‘Strudel’ translates to ‘swirl’ or ‘whirlpool’ in German, a reference to the luscious swirl of apples, raisins and pastry crust married within this Austrian favorite. While famed as one of Austria’s best-loved desserts, this sweet treat of pastry and spiced apple filling is quite the traveler, believed to have made its way to Austria from Hungary, influenced by Turkish cuisine and the thin pastry layers of baklava.
Whether Apple Strudel conjures memories of a Viennese café, the warmth of your grandmother’s kitchen or the mouth-watering desserts of your last Crystal voyage, we hope you’ll join Chef Jon and Chef Johannes as they prepare this special dessert on Sunday Cooking with Crystal@Sea.
Make your shopping list, prep your pantry and join us on Sunday, December 12, 2021 at 3 p.m. EST on the Crystal Cruises Facebook page! We’ll see you in the kitchen!
Enjoy a sweet message from Crystal Serenity Executive Pastry Chef Johannes Ferreira and guest Chef Jon Ashton here.
WARM APPLE STRUDEL
For the dough:
1¾ cups + 2 tbsp (300g) All-purpose flour
¼ tsp Salt
2 tbsp (30ml) Neutral oil
¾ cup + 4 tsp (200ml) Lukewarm water
For the apple filling:
8 Granny Smith Apples (peeled, cored and sliced thin)
1/2 (100g) Cup Raisins
3 tbsp Dark Rum
2 tsp Lemon Juice
1 tsp Cinnamon Powder
2/3 Cup (80g) White Sugar
4.5 tsp (20g) Vanilla Sugar – OR – 3 tsp (15ml) Vanilla Extract
1 Cup (120g) Chopped and toasted Walnuts
5 1/2 Tbsp (90g) Butter
2/3 (150g) Bread Crumbs
1/2 Cup (100g) Sugar
Place all ingredients in a mixing bowl and mix with a spoon until it comes together. Turn out on a floured surface and knead the dough with your hands for several minutes until smooth and elastic. Place in an oiled bowl and rest for an hour.
For the filling, start by soaking the raisins in the rum and let sit for about 30 minutes. Peel, core and slice the apples thinly. In a bowl, combine the apples, lemon juice, cinnamon, sugar, walnuts, and raisins. Set Aside.
For the roasted breadcrumbs, sprinkle the breadcrumbs evenly on a baking tray and top with the sugar. Put the cubes of butter on top of the breadcrumbs randomly and roast in an 350-degree (180C) – preheated oven, stirring occasionally to get an even golden brown color.
Lay a table with a tablecloth and dust with flour. Roll the dough out as thin as you can, then use your hands to stretch it until your hands become visible through the stretched dough. Brush gently with the melted butter. Starting on one side of the table sprinkle with the breadcrumbs. Top with the apple filling. Starting one end roll up the strudel. Carefully transfer to a baking tray. Brush with melted butter and bake in a 350-degree to 375-degree (180-200C) oven for about 40-50 minutes until golden brown.
Remove from the oven and let cool for about 10 minutes. Sprinkle with Powder sugar and serve warm.