Friday, September 20, 2024

The Best of Seasonal Produce

 

WVU has apples fresh picked from the Kearneysville Farm. The Honeycrisp Apples are delicious as is and scrumptious in this Strudel. 

Apple Strudel

(1 Strudel, 4-5 Servings)

Peel and slice apples. Mix with juice, sugar, wheat germ, cinnamon and salt.
2 large apples. Peeled and sliced thin.
2 Tablespoon turbinado sugar
2 Tablespoons wheat germ
2 Tablespoon apple juice
1/3 teaspoon cinnamon
1/8 teaspoon salt 

Mix butter and olive oil.
1 Tablespoon butter, melted 
1 Tablespoon olive oil

6 sheets phyllo dough

On cutting board place 1 sheet phyllo dough. Brush with butter, oil mix.
Layer 1 sheet at a time and brush with oil and butter. Top with apples, leaving 1 inch strip on short ends and 1/2 inch strip on the long ends. Fold in short ends and roll from long ends. Place seam side down on parchment lined baking sheet. Brush with remaining oil. Cut 4 slits in top. Bake at 435 F. For 10 minutes. Cool on wire rack.





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