The Culinary Connoisseur
Apple Appeal
10
Sep
Sep
On Rosh Hashanah we tend to eat more apples than those
dipped in honey. Preparing recipes containing apples has become part of our
tradition. Lucky thing there are hundreds of delicious ways to do that. Here
are a few simple but tasty dishes that are sure to please your family!
dipped in honey. Preparing recipes containing apples has become part of our
tradition. Lucky thing there are hundreds of delicious ways to do that. Here
are a few simple but tasty dishes that are sure to please your family!
There are hundreds of strudel versions; we like the
traditional taste of phyllo dough
traditional taste of phyllo dough
For the filling:
2 to 3 Granny Smith apples (about 1 pound), peeled and
shredded
shredded
Juice of 1/2 lemon
1 teaspoon cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed graham crackers
2 tablespoons canola oil
For assembly:
6 sheets phyllo dough
2 tablespoons oil for brushing phyllo sheets, plus more
if needed
if needed
1 tablespoon granulated sugar
Glaze:
2 cups confectioners’ sugar
3 tablespoons water
1 tablespoon oil
Preheat the oven to 350 degrees F. Line a baking sheet
with parchment paper.
with parchment paper.
Combine the apples, lemon juice, cinnamon, brown sugar,
cookie crumbs, and oil in a large bowl.
cookie crumbs, and oil in a large bowl.
Remove the phyllo dough from the box, unfold, and cover
with a damp towel. Place one sheet of phyllo on the work surface and brush
lightly with oil. Place another sheet phyllo on top of the previous sheet,
brushing with more oil. Repeat with the remaining sheets, brushing each with
oil, stacking all 6 sheets.
with a damp towel. Place one sheet of phyllo on the work surface and brush
lightly with oil. Place another sheet phyllo on top of the previous sheet,
brushing with more oil. Repeat with the remaining sheets, brushing each with
oil, stacking all 6 sheets.
Save the rest of the dough for another use.
Place the apple mixture on the lower third of the phyllo
stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the
phyllo stack to cover the filling and fold the side edges over. Continue to
roll the stack away from you until the filling is completely sealed in and the
seam is on the bottom. Tuck in open ends
to keep filling from falling out. Transfer to the prepared baking sheet. Brush
the top with oil and sprinkle with granulated sugar.
stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the
phyllo stack to cover the filling and fold the side edges over. Continue to
roll the stack away from you until the filling is completely sealed in and the
seam is on the bottom. Tuck in open ends
to keep filling from falling out. Transfer to the prepared baking sheet. Brush
the top with oil and sprinkle with granulated sugar.
Bake for 30 minutes, until golden brown.
Thoroughly mix glaze ingredients. When you have removed
strudel from oven, allow it to cool 10 minutes and drizzle glaze over strudel.
strudel from oven, allow it to cool 10 minutes and drizzle glaze over strudel.
A simplified version of a classic French dessert
4 cups Golden Delicious apples, about 3, peeled and thinly
sliced
sliced
¾ cup sugar
½ teaspoon ground cloves
¼ teaspoon grated lemon peel
½ cup orange juice
2 tablespoons orange liquor
1/3 cup canola oil
3 cups challah crumbs
Preheat oven to 350 degrees. Lightly grease 8 ramekins.
Mix the apples with the sugar, cloves, lemon peel, orange
juice and liquor. Set aside. Toss the breadcrumbs with the oil.
juice and liquor. Set aside. Toss the breadcrumbs with the oil.
Fill ramekins with 5 alternating layers of apples and
crumbs, starting and ending with breadcrumbs.
Press down on the layers as you fill the ramekin.
crumbs, starting and ending with breadcrumbs.
Press down on the layers as you fill the ramekin.
Cover and bake for 20 minutes. Uncover and bake for 10 more minutes or until
the crumbs are browned and the apples are tender. Serve warm.
the crumbs are browned and the apples are tender. Serve warm.
This dish can be assembled and frozen raw for
convenient baking on yom tov.
convenient baking on yom tov.
for the filling:
9-10 apples (I use a mix of Granny Smith and Golden
Delicious)
Delicious)
2-3 teaspoons lemon juice to add tartness if the fruit is
overly sweet
overly sweet
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup cranberries (fresh or frozen)
1 12 ounce can cherry pie filling
for the topping:
1 cup flour
1 cup brown sugar
2 cups rolled oats
1 stick margarine
Preheat oven to 350 degrees. Peel and slice apples thinly. Toss fruit
slices with lemon juice, cinnamon and nutmeg. Layer and pack tightly in a 9”
x13” deep casserole dish. Avoid
disposable pans when making crisps because they cannot be turned out for serving. They will fall apart, resulting in a sodden
mess. Add cranberries and stir in cherry pie filling.
slices with lemon juice, cinnamon and nutmeg. Layer and pack tightly in a 9”
x13” deep casserole dish. Avoid
disposable pans when making crisps because they cannot be turned out for serving. They will fall apart, resulting in a sodden
mess. Add cranberries and stir in cherry pie filling.
In a bowl stir together flour and brown sugar until no
lumps remain. Add the oats and
combine. Cut up the margarine and work
it into the dry ingredients using a pastry blender or your fingertips. There should be no visible margarine
remaining. Crumble the mixture evenly
over the fruit, completely enclosing it.
Bake 50-60 minutes or until the fruit is bubbly and the crumb topping
has darkened.
lumps remain. Add the oats and
combine. Cut up the margarine and work
it into the dry ingredients using a pastry blender or your fingertips. There should be no visible margarine
remaining. Crumble the mixture evenly
over the fruit, completely enclosing it.
Bake 50-60 minutes or until the fruit is bubbly and the crumb topping
has darkened.
You can also prepare this dish in individual ramekins for
ease of serving. It will yield 12
portions.
ease of serving. It will yield 12
portions.
Serve hot or at room temperature—with or without ice
cream.
cream.