Quince Apple Strudels With Quince Syrup
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
50
Spice
61
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Salt1 cup
Sugar1 tbsp
Lemon Juice (fresh)2 cups
Bread Flour1 tbsp
Granulated Sugar1 large
Egg Yolk3 cup
Water (lukewarm)1 cup
Confectioners SugarDirections:
1
Make quince syrup and filling: Combine quince with reserved star-fruit syrup in a 3-quart heavy saucepan and bring to a boil, stirring until sugar is dissolved
2
Scrape seeds from vanilla bean into mixture, then add pod and strip of zest
3
Reduce heat and simmer, partially covered, until quince is very tender and begins to turn pinkish, 50 to 60 minutes
4
While quince is simmering, put oven rack in middle position and preheat oven to 400°F
5
Meanwhile, toss apples with butter, finely grated zest, salt, and 1/4 cup sugar in a large shallow baking pan until coated well, spreading in an even layer
6
Roast, stirring occasionally, until apples are very tender and any liquid they release is evaporated, 45 minutes to 1 hour
7
Pour quince mixture into a large sieve set over a bowl, discarding pod and zest, and reserve syrup
8
If syrup measures more than 1 cup, return to saucepan and boil until reduced to about 1 cup; if less, add enough water to total 1 cup
9
Cool syrup completely
10
Stir together quince and cherries in a large bowl
11
Fold roasted apples and lemon juice into quince mixture and cool to room temperature, stirring occasionally, about 30 minutes
12
Cut strudels into 2-inch-wide pieces and serve with ice cream and star-fruit chips
13
Pulse bread in a blender or food processor to fine crumbs, then add nuts and remaining 1/4 cup sugar and pulse just until nuts are finely chopped
14
Set aside
15
Combine quince with reserved star-fruit syrup in a 3-quart heavy saucepan and bring to a boil, stirring until sugar is dissolved
16
Scrape seeds from vanilla bean into mixture, then add pod and strip of zest
17
Reduce heat and simmer, partially covered, until quince is very tender and begins to turn pinkish, 50 to 60 minutes
18
While quince is simmering, put oven rack in middle position and preheat oven to 400°F
19
Meanwhile, toss apples with butter, finely grated zest, salt, and 1/4 cup sugar in a large shallow baking pan until coated well, spreading in an even layer
20
Roast, stirring occasionally, until apples are very tender and any liquid they release is evaporated, 45 minutes to 1 hour
21
Pour quince mixture into a large sieve set over a bowl, discarding pod and zest, and reserve syrup
22
If syrup measures more than 1 cup, return to saucepan and boil until reduced to about 1 cup; if less, add enough water to total 1 cup
23
Cool syrup completely
24
Stir together quince and cherries in a large bowl
25
Fold roasted apples and lemon juice into quince mixture and cool to room temperature, stirring occasionally, about 30 minutes
26
Pulse bread in a blender or food processor to fine crumbs, then add nuts and remaining 1/4 cup sugar and pulse just until nuts are finely chopped
27
Set aside
28
Make dough while apples roast: Stir together bread flour, granulated sugar, and salt in bowl of mixer, then make a well in center and add yolk, lukewarm water, and 2 tablespoons melted butter
29
Beat at medium speed until dough becomes silky and elastic, and then forms a soft sticky ball that comes away from side of bowl, 8 to 10 minutes
30
Turn dough out onto a lightly floured surface and form into a ball
31
Lightly brush with some melted butter, then cover with a warmed inverted bowl (rinse bowl with hot water to warm and dry) and let stand 1 to 1 1/4 hours to let the gluten relax and make stretching easier
32
Stir together bread flour, granulated sugar, and salt in bowl of mixer, then make a well in center and add yolk, lukewarm water, and 2 tablespoons melted butter
33
Beat at medium speed until dough becomes silky and elastic, and then forms a soft sticky ball that comes away from side of bowl, 8 to 10 minutes
34
Turn dough out onto a lightly floured surface and form into a ball
35
Lightly brush with some melted butter, then cover with a warmed inverted bowl (rinse bowl with hot water to warm and dry) and let stand 1 to 1 1/4 hours to let the gluten relax and make stretching easier
36
Stretch dough: Put oven rack in middle position and preheat oven to 375°F
37
Line a large baking sheet (17 by 13 inches) with parchment paper
38
In a draft-free room, cover work table with sheet, then rub all-purpose flour into sheet all over, except overhang
39
Put dough in center of table and stretch it into a 12-inch round with your fingers
40
Using floured backs of hands (remove all rings, bracelets, and watches), reach under dough and begin gently stretching and thinning dough from center out to edges, moving around table as you work and intermittently stretching and thinning thicker edges slightly
41
Gradually stretch dough paper-thin into at least a 36-inch square (square will hang over edge of table), letting it rest for a few minutes whenever it resists stretching and occasionally reflouring hands
42
(Stretching may take as long as 20 minutes; try not to make any holes in dough, but if you do, cut off pieces from overhang to patch them
43
) Let dough stand 5 minutes to dry
44
Put oven rack in middle position and preheat oven to 375°F
45
Line a large baking sheet (17 by 13 inches) with parchment paper
46
In a draft-free room, cover work table with sheet, then rub all-purpose flour into sheet all over, except overhang
47
Put dough in center of table and stretch it into a 12-inch round with your fingers
48
Using floured backs of hands (remove all rings, bracelets, and watches), reach under dough and begin gently stretching and thinning dough from center out to edges, moving around table as you work and intermittently stretching and thinning thicker edges slightly
49
Gradually stretch dough paper-thin into at least a 36-inch square (square will hang over edge of table), letting it rest for a few minutes whenever it resists stretching and occasionally reflouring hands
50
(Stretching may take as long as 20 minutes; try not to make any holes in dough, but if you do, cut off pieces from overhang to patch them
51
) Let dough stand 5 minutes to dry
52
Assemble strudels: Very gently brush dough with 1/3 cup melted butter and sprinkle evenly with reserved almond mixture
53
Mound filling in 2 (11- by 3-inch) strips, end to end, along edge of dough nearest you, leaving 3 inches between strips and a 4-inch border along sides and edge of dough nearest you
54
Cut off dough overhang to table edge with kitchen shears
55
Fold edge of dough nearest you over filling, and, holding sheet tautly, use sheet to make dough roll over filling, away from you
56
Brush strudel all over with remaining melted butter and cut into 2 pieces through space between mounds
57
Using 2 metal spatulas, carefully transfer strudels to baking sheet, arranging them 4 inches apart, and sprinkle with 2 tablespoons confectioners sugar
58
Cut 3 or 4 steam vents about 2 inches apart in top of each strudel and bake until golden, 40 to 45 minutes
59
Cool for 10 minutes on sheet on a rack, then carefully transfer to rack and cool to warm or room temperature, about 30 minutes
60
Dust evenly with remaining 2 tablespoons confectioners sugar
61
If desired, carefully move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized
62
Drizzle with reserved quince syrup
63
Very gently brush dough with 1/3 cup melted butter and sprinkle evenly with reserved almond mixture
64
Mound filling in 2 (11- by 3-inch) strips, end to end, along edge of dough nearest you, leaving 3 inches between strips and a 4-inch border along sides and edge of dough nearest you
65
Cut off dough overhang to table edge with kitchen shears
66
Fold edge of dough nearest you over filling, and, holding sheet tautly, use sheet to make dough roll over filling, away from you
67
Brush strudel all over with remaining melted butter and cut into 2 pieces through space between mounds
68
Using 2 metal spatulas, carefully transfer strudels to baking sheet, arranging them 4 inches apart, and sprinkle with 2 tablespoons confectioners sugar
69
Cut 3 or 4 steam vents about 2 inches apart in top of each strudel and bake until golden, 40 to 45 minutes
70
Cool for 10 minutes on sheet on a rack, then carefully transfer to rack and cool to warm or room temperature, about 30 minutes
71
Dust evenly with remaining 2 tablespoons confectioners sugar
72
If desired, carefully move blowtorch flame evenly back and forth over sugar until sugar is melted and caramelized
73
Cut strudels into 2-inch-wide pieces and serve with ice cream and star-fruit chips
74
Drizzle with reserved quince syrup