Strudel-A-He-Ho – Apple Strudel Fit for a Tyrol

Sargent Schultz knew what was good! He was the strudel addict on Hogan’s Heroes and LeBeau was his connection. Here’s my apple strudel recipe:

 

Fall is upon us once again – raking leaves, sweater weather and picking apples! In this episode from the vault, Mary Ellen joined me while I made a delicious apple strudel. You’ll also get a glimpse of the beautiful fall foliage here in the northeast. We took a trip to Ochs Orchards in Warwick New York to pick our apples for the strudel.

Here’s the recipe:
You’ll need:
  • 4 moderately sized apples, peeled and cut into thin wedges
  • 1 puff pastry sheet
  • 1/4 cup sugar
  • 1 tsp. cinnamon
  • 2 Tbsp butter, melted
  • 1 Tbsp cinnamon sugar

Preheat the oven to 350. Begin by laying out a linen towel and covering it with a sprinkling of flour. Work the flour into the towel. Place the puff pastry on the towel and work it out with your finger tips to enlarge it a bit. Brush the pastry with melted butter, then lay out your apples on the pastry and roll it up like a jellyroll. Gently transfer the rolled strudel to a greased baking sheet and brush with the rest of the melted butter. Sprinkle the cinnamon sugar on the buttery pastry and bake for 25 to 30 minutes, or until golden brown.

Serve warm with ice cream for dessert or cold for breakfast.

Every time is a good time for strudel!

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