Farmers’ markets smell like apples. It’s impossible not to buy some when you are there. What’s more difficult is to resist the temptation of buying more apples than you actually need – happens to me all the time…
The strudel is one of my favorite ways to utilize these fruits. I stuff the strudel generously with finely chopped (never grated and squeezed) apples, kirsch-soaked raisins, crushed gingersnaps, and sugar. Some chopped toasted pecans or walnuts would be a nice addition to the filling if you are lucky and none of your family members suffer from nut allergies. I never leave all the filling juices behind, but spoon them over the apples. I like my filling succulent and caramelly, soft but yet with some texture present in the apples and not dry and gummy with barely recognizable ingredients. The sauce itself is also quite memorable. If you want you can make a sour cream sauce as well (for color contrast) and plate the strudel. But we ended up by pouring more cranberry sauce over the slices, anyway; the tiny pretty dots were not enough.
The recipe is adapted from the “Bon Appétit”.
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