Daily Recipe 02/20/04 : Strudel
New York City

Strudel recipe is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection. 
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 02/20/04 : Strudel
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2 pounds green apples
1 pound fresh pears
1/2 cup sugar, plus 1 tablespoon
4 ounces unsalted butter
3 tablespoons dried bread crumbs
14 ounces frozen puff pastry, thawed
Flour for the pastry board
10 ounces golden raisins, soaked in 1/4 cup of brandy for 10 minutes, drained
3 ounces pine nuts
1 teaspoon ground cinnamon
Finely grated zest of 1 lemon
Confectioners' sugar

Preheat the oven to 350 degrees. Peel the apples and the pears and cut into thin slices.  Gently toss in 1/2 cup of sugar. Melt 3 ounces of the butter in a small pan over moderate heat, add the bread crumbs and toast for a few minutes. Set aside to cool.  Roll out the puff pastry very thin on a floured pastry board. Line a baking sheet with parchment paper and place the pastry on it. Cover the center of the pastry with toasted bread crumbs, then with a layer of sliced apples and pears, raisins, pine nuts, cinnamon and lemon zest.  Continue alternating the ingredients until used.  Carefully fold the pastry, sealing it well. Melt the remaining butter.  Brush the surface of the strudel with it, and sprinkle with the remaining tablespoon of sugar.  Cook for about 1 hour, sprinkling the surface from time to time with cooking juice. Remove from oven. Transfer to a serving plate and cool. Sprinkle with sifted confectioners' sugar before serving.  Makes 10 servings.
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