A Celebration of Classic Apple Recipes

Apple strudel

from "Kaffeehaus" - Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague" by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from "Kaffeehaus - Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague" by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
- Ingredients are cheap so make a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

250g golden raisins or sultanas
100ml 3½fl oz Irish single malt whiskey , plus an extra for the apples
250g demerara sugar
1½ kg cooking apples peeled and cored
small knob of butter
1 cinnamon stick very slightly bruised
284ml pot whipping cream
1 organic egg beaten, with a dash of milk

FOR THE PASTRY
500g plain flour
250g Irish butter such as kerrygold
100g sugar
2 large organic eggs

FOR THE SAVOURY SUGAR
140g demerra sugar
10g Maldon sea salt
Zest 3 large unwaxed lemons

Method
To make the savoury sugar, heat oven to 140C/fan 160C/gas 1. Scatter the sugar, sea salt and lemon zest on top of the baking sheet, then leave in the oven for 15 mins to dry out. Leave to cool, then process in the blender for one minute. Sieve out the lumps.

For the pastry, pulse the flour and butter together in a food processor until you have the texture of breadcrumbs, do not overwork, less than two minutes is plenty. Add the sugar and eggs and pulse until everything comes together. Wrap the pastry with cling film and chill for at least an hour.

Put a tablespoon of sugar in a bowl, with the raisins and a healthy glug of Irish whisky in a bowl, and put in the microwave for half a minute until the sugar is dissolved, add the butter and stir to dissolve. Cut the apples into large wedges pour over the butter and whisky mixture and add the sugar.

Turn oven up to 160C/fan 140C/gas 3. Grease and flour a metal pie dish. Roll out the pastry between two pieces of greasproof paper and prick with a fork. to allow the steam to escape, if you miss this out you risk getting a soggy bottom. Brush with beaten egg, and pop in the oven for five minutes, this seals the pastry and avoiuds the apple juices sinking into the pastry. Repeat the egg brush and put bak in the oven to seal the egg. Add the fruit and top with a lid and brush the top generously with beaten egg with a little powdered cinnamon and sprinkle the savoury sugar over. Prick the top.

Roll a lid for the tart with the remaining pastry and place on top of the tart, egg washing to secure edges. Prick the top to release steam, egg wash the top of the pastry and sprinkle with the remaining demerara sugar. Turn oven to 180C/fan 160C/gas 4 and cook for 20 mins, until the top is golden.

1.1kg eating apples , such as Coxes
3-4 tablespoons apricot jam
juice 1 large orange

For the crumble140g porridge oats
100g plain flour
1 teaspoon ground cinnamon
100g butter
100g light muscovado sugar
1 tablespoon golden syrup

Method

Heat oven to 190C/fan 170C/gas 5. Peel, core and thinly slice the apples and mix with the jam and orange juice. Spread evenly over a buttered 1.5-litre ovenproof dish, not too deep. Mix the oats, flour and cinnamon in a large bowl. Add the butter in small chunks and rub in gently. Stir in the sugar and rub in again. Drizzle over the syrup, mixing with a knife so it forms small clumps. Sprinkle evenly over the apples and bake for 30-35 minutes until the juices from the apples start to bubble up. Cool for 10 mins, then serve with custard, cream or ice cream.

Making it with other fruit
You could use pears, plums or a mixture of winter fruits. A handful of blueberries is also good with the apples.

24 Ounces Cream Cheese (3 packages), room temperature
2 Pounds coxes Apples, peeled, cored, cut into 1/2 inch slices
3 Tablespoons Butter, unsalted
2 Tablespoons Brown Sugar
1 Can Sweetened Condensed Milk (14.5 Ounces)
3 Large orgaqnic Eggs
1 Teaspoon Cinnamon
1 Tablespoon Calvados
1 1/2 Cups Shortbread Cookies, crushed
5 Tablespoons Butter, unsalted, melted
1/2 Cup Pecans
2 Tablespoon Brown Sugar
1/2 Cup Sugar
1/4 Cup Water
2 Tablespoons Light Corn Syrup
1/3 Cup Heavy Cream
2 Tablespoon Maple Syrup

Preheat oven to 350 degrees

Method

Add 3 tablespoons of butter to a medium saute pan and heat over medium-high. When the butter has melted, add the apple slices. After the apples have softened (about 10 minutes), add the tablespoons of brown sugar and cook for another minute. Remove from heat and set aside.

For the Caramel:
In a small pot, add the 1/2 cup of sugar, corn syrup, and water. Bring the mixture to a boil. Without stirring, cook until the sugar becomes a golden amber color. Remove from heat and add the heavy cream while whisking. The mixture may foam some. Stir in the maple syrup. Set the caramel aside.

For the Crust:
Add the shortbread, pecans, and 2 tablespoons of brown sugar to a food processor. Using short pulses, chop the mixture until uniform in texture (similar to corn meal) and well combined. Pour the mixture into a bowl and stir in the melted butter. Press the crust mixture evenly into the bottom of a 10 inch springform pan.

For the Filling:
Using a stand or hand mixer, cream together the cream cheese and condensed milk. Add the eggs one at a time, blending well after each one. Mix in the cinnamon and Calvados. Fold in the apple slices.

Pour the mixture into the prepared springform pan. Place pan on a cookie sheet and place into oven. Bake until cheesecake becomes firm and pulls away from the sides of the pan, about 1 hour 15 minutes. Remove from oven and let cool at room temperature for 30 minutes. Place cheesecake in refrigerator and let cool completely before removing from pan, at least 3 hours.

When cheesecake has completely cooled and been removed from the pan, pour caramel sauce over the top to form a single layer. You can also choose to add the caramel to individual servings.

6 Cox, Braeburn or Russet apples, peeled, cored, roughly chopped

4 pieces stem ginger in syrup, with 3 tablespoons syrup from the jar

½ lemon, juice only

125g/4½oz unsalted butter

½ large loaf good quality white bread, crusts removed, thinly sliced

clotted cream, to serve

Preheat the oven to 230C/445F/Gas 8.

Place the apples into a pan with the ginger syrup, lemon juice and three tablespoons water. Bring to the boil, then reduce the heat to simmer for about 20 minutes, or until the apples are very soft.

Blend the apple mixture with a stick blender to a smooth purée (or blend in a food processor).

Chop the stem ginger into thin slivers.

Melt the butter in a small pan over a medium heat to clarify it, skimming off the white solids (curds) as they rise to the top. When the butter is clear, remove from the heat. (A little residue on the bottom of the pan isn't a problem.)

Place the base of a 16cm/6in pudding basin onto one of the slices of bread and cut around the base to create a circle of bread to fit into the bottom.

Using a pastry brush, paint the bread circle on both sides with the clarified butter, then place it into the bottom of the basin.

Cut the remaining bread slices in half and brush them on both sides with the clarified butter. Place all but 4-5 of the buttered slices around the inside of the pudding basin, making sure they all overlap by about 1cm/½in.

Fill the bread casing with the apple mixture.

Cover the apple filling with the remaining butter-painted bread slices.

Cut two circles of clean cardboard to fit snugly the inside of the top of the basin and wrap both in kitchen foil (alternatively use a plate that fits inside the basin. Place this on top of the basin and weight it down with a heavy pan (such as a cast iron fying pan). Bake in the oven for about 30 minutes, or until the bread topping is starting to turn golden-brown. Remove the weight and foil lid and return the charlotte to the oven to bake for a further 7-8 minutes, or until light golden-brown.

To serve, place a plate on the top of the basin and turn out the pudding onto the plate. Break the top crust of the charlotte and spoon in two large dollops of clotted cream and allow to melt into the pudding, then serve in generous slices.

ingredients
1 vanilla pod
125g/4½oz butter
100g/3¾oz icing sugar
a small pinch of salt
255g/9oz flour
zest of ½ a lemon
2 egg yolks, preferably free-range or organic
2 tablespoons cold milk or water

for the filling
2 x 397g tins of condensed milk or 2 jars of Merchant Gourmet Dulce de Leche toffee
4 medium-sized cooking apples
2 heaped tablespoons icing sugar

The combination of toffee and apples is a fairground classic but feel free to try it with pears, bananas, even strawberries.

Method

Put your unopened tins of condensed milk in a high-sided pan, covered with water. Bring to the boil, then reduce the heat and simmer constantly for about 3 hours with a lid on top. It's very important to remember to keep checking the pan, as you don't want it to boil dry - otherwise the tins will explode. It will give you the most amazing toffee. Put the tins to one side and allow to cool.

First of all you need to make your pastry. Score down the length of the vanilla pod, if using, and remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla sugar). Cream together the butter, icing sugar and salt and then rub in the flour, vanilla seeds, lemon zest and egg yolks - you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape - don't work the pastry too much otherwise it will become too elastic and chewy, not flaky and short as you want it to be. Wrap the dough in clingfilm and place in the fridge to rest for at least an hour. Remove it from the fridge, slice it up and line a 28cm/11 inch tart mould with the slivers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mould into the freezer for an hour.

Preheat the oven to 180ºC/350ºF/gas 4. Take the pastry case out of the freezer and bake blind in the preheated oven for 15 minutes. Peel and quarter the apples and remove the cores, then slice finely and toss in the icing sugar. Remove the pastry base from the oven and smear the caramel from both tins of condensed milk over it. Place the apples on top and pour any remaining juices over. Cook at the bottom of the preheated oven for about 40 minutes, to give you a crispy base and bubbling toffee over the apples. Serve with vanilla ice cream. Beautiful!

For kuchen:

6 tablespoons (3 ounces) unsalted butter, at room temperature, plus butter for the baking pan

3/4 cup sugar

1 large egg

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon kosher salt

1/4 teaspoon freshly grated nutmeg

1/2 cup milk or light cream

3 to 4 Gravenstein or Golden Delicious apples

1 cup cranberries or firm blueberries

Cinnamon sugar: 1 tablespoons sugar mixed with 1/4 teaspoon cinnamon

For hot cream sauce:

2 cups heavy cream

1/2 cup sugar

8 tablespoons (4 ounces) unsalted butter

For the kuchen: Preheat oven to 350 degrees. Butter a 9-inch round cake pan.

In a mixer bowl or by hand in a large bowl, beat butter, sugar and egg together until the mixture is fluffy and lightened in texture.

In a separate bowl, combine the flour, baking powder, salt and nutmeg. Add dry ingredients and the milk alternately to the butter mixture. Do not overbeat; mix just until the ingredients are combined.

Peel and core apples. Slice them into 1/4-inch wedges

Spoon batter into the pan. Press apple slices, about 1/4-inch apart and core side down, into the batter, working in a circular pattern around the outside edge (like the spokes of a wheel. Arrange most of the cranberries in a ring inside the apples and sprinkle remainder around the edges of the kuchen. Sprinkle kuchen with the cinnamon sugar.

Bake for 40 to 50 minutes, or until a cake tester or skewer inserted into the center of the kuchen comes out clean. Set on a rack to cool briefly, or let cool to room temperature.

For the hot cream sauce: Combine the cream, sugar, and butter in a medium saucepan and bring to a boil. Reduce heat (to reduce the chances of scorching or boiling over) and let sauce simmer for 5 to 8 minutes, to reduce and thicken slightly. Serve hot sauce with the kuchen.

From "The French Laundry Cookbook" by Thomas Keller

Ingredients:

For the crust:

12 tablespoons unsalted butter, cold
2 cups + 3 tablespoons pastry flour or 2 cups bleached all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1-1/2 3-ounce packages (4.5 ounces) cream cheese, cold
2 tablespoons ice water
1 tablespoon cider vinegar

For the filling:

2-1/2 pounds baking apples (about 6 medium), peeled, cored and sliced 1/4-inch inch thick
1 tablespoon freshly squeezed lemon juice
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 to 1-1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon + 1 teaspoon cornstarch

Instructions:

For the crust:

Food processor method:

Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.

Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.

Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Divide the mixture in half and spoon each half into a plastic bag.

Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. Repeat with the second bag.

Wrap the dough with plastic wrap, flatten it into discs, and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds: one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)

Hand method:

Place a medium mixing bowl in the freezer to chill.

Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes. Place the flour, salt, and baking powder in a medium bowl and whisk to combine. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer-bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.

Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula. Divide the mixture in half and spoon each half into a plastic bag.

Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. Repeat the process with the second half.

Wrap the dough with plastic wrap, flatten it into a discs, and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds: one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)

For the pie:

Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.

On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and 12 inches in diameter. Transfer it to the pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix. Allow the apples to macerate at room temperature for minimum of 30 minutes and a maximum of 3 hours.

Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.

In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.

Pour the syrup over the apples, tossing gently. (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)

Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut the circle.

Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking.

Preheat the oven to 425°F (220°C) at least 20 minutes before baking. Set an oven rack at the lowest level any place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.

Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small sharp knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning with a foil ring.

Cool the pie on a rack before cutting.

Ingredients

2 eggs
2 cups self-raising flour
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1/2 cup apple cider
1/2 cup milk
2 tablespoons butter, melted
2 1/2 cups tart apples, such as Granny Smith's, peeled, cored and diced

Method

1. Preheat deep fryer or vegetable oil in large frying pan to 350 degrees. If using a frying pan, make the oil about 1 1/2 inches deep.

2. Combine self rising flour, sugar, eggs, cinnamon, nutmeg, vanilla extract apple cider, milk and melted butter in a large bowl. Whisk well. Add apples and fold in. Spoon batter by the teaspoon in hot oil. Cook over medium heat, turning once. Fritters only take about 1 minute per side to cook. Remove from oil when done and drain on clean kitchen towel or paper towel.

3. Dust powdered sugar on fritters and serve warm.