Baking / Cooking / Menu / Sewing

Apfel Strudel & a Jumper

Next up in our sewing/cooking series is the talented Becky from domesticnews. Hop over to her blog to see the accompanying post she wrote about alteration tips for the jumper featured here. And if you missed it yesterday, check out Cindy’s guest post for Frosting Fortnight on 3HoursPast.


This is for DisparateDisciplines, who challenged me to choose- Cake or Frosting? What do you like to sew more- basics or special fun stuff? And she asked for a cake/frosting recipe. Bet she didn’t expect Strudel, which actually isn’t an answer, sorry. 🙂  –and, since we’re grinning & it is October, couldn’t resist Cake or Death.

Tell us a bit about your sewing & what we should expect to see when we read your blog. I sew & quilt for myself & family. I’ve costumed for schools, middle school through university, community theater & opera. My blog has current projects, including kitchen & garden.

What’s your stance, frosting, cake, or both? I want it all! Vintage, want to use the smocking pleater for vintage yet contemporary! Quilts? Both on the bed and the wall, traditional & contemporary.

Just because we love one more than the other doesn’t mean we’ll always make it a lot. What do you find yourself sewing more, frosting or cake? I have a to-do list tornado. Sheers (behind drapes- done- yay!) cushions, dress & pants fitting classes, the annual gallery quilt challenge. And another challenge, a fitted top right now.

What’s your favorite piece of frosting that you’ve ever sewn? Choose?! You haven’t lived till you’ve fought a hoop skirt. It was my favorite, with a fitted bustier, skirt wired with fairy lights for the Good Witch to appear in the Wizard of Oz.

What’s your favorite piece of cake that you’ve ever sewn? Still “Cake” (not tuna casserole- those drapes!). That would be the Folkwear Kinsdale cloak, red wool melton, black satin-backed flannel lining. It was warm enough for Boston winter!

Give us the history behind this recipe & jumper. These are both humble yet were really challenging for me! The strudel is definitely not elegant, a home-style dessert. The cinnamon corduroy is a cross between an apron and a jumper, something for at-home. Fitting the dress took lots of patience and the strudel is near top of that list, too.

So, here’s the Strudel!

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Phyllo:
Make the dough & let it relax at room temperature for several hours so it will stretch. The recipe is from Joy of Cooking. Mix it like pasta. I used to make the well and mix with my hands; now I knead with a strong-arm mixer. 🙂
1 1/2 cups all purpose flour
1/4 t. salt
an egg, mixed with ~1/3 c. warm water & 2 t. melted butter

Filling:
~1/3 c.  bread crumbs, browned in butter. These thicken; nothing else is added to thicken.
3/4 c. currants
peeled, chopped apples, enough for a large pie
zest from 1 lemon
~1 cup of sugar (depending on your apples. & add some juice from that lemon, if you like!)
~1 t. cinnamon, stirred into the sugar

Peel & chop the apples and mix in the other stuff. Go back & stir while you are pulling out the dough, since it helps to pull juice from the apples and re-hydrate the currants. Rye bread crumbs (with caraway seeds) are really nice if you use a cabbage filling.

Assemble:
Preheat the oven to 400° F. You can see lots of details in the pictures. Roll & pull out the dough onto a cotton sheet that’s had flour rubbed into it. My mother-in-law taught me to make this- it should be thin enough to read a newspaper through it. Any holes are bad luck, so be careful and perfect. 🙂 You can see what to do in the pictures.

Bake:
This starts in a hot oven. After 20 minutes, reduce it to 350° F, and keep baking until it is golden brown. Make that a deep, not a pale gold, maybe more than the 10 extra minutes Irma Rombauer Becker suggests. Depends on your oven’s mood that day. 🙂

You can sprinkle with powdered sugar. I suggest serving it warm, and don’t make it in advance, better the same day. Enjoy!

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