It has been almost worth the price of this past year’s subscription to SAVEUR magazine just for Margo True’s article,
The Pleasures of Strudel. It’s beautifully written with wonderful accompanying photographs by Jörg Brockmann – although the recipes are a little hard to follow because one has to go back and forth from page to page. (I do seem to have issues with the navigation of SAVEUR, don’t I?)
Here is an exerpt of the instructions in the cherry strudel recipe on page 86:
2. Roll and stretch strudel dough out according to dough recipe instructions on page 83.
3. Roll up, bake and dust strudel with confectioners’ sugar according to apple strudel recipe steps 3 and 4 on page 84.
Don’t get me wrong. I don’t expect that they should repeat each instruction. But I would like it if they put all the strudel recipes on facing pages… I really dislike having to turn the pages when reading a recipe!
Oh and one other thing, one of the ingredients is missing from the SAVEUR strudel dough recipe.
Use this dough for sweet or savory strudel
1¾ c high protein, unbleached, unbromated all-purpose flour (preferably King Arthur brand)
1 egg, lightly beaten
pinch fine salt
2 Tbsp + 1 tsp vegetable oil
1. Put flour, egg, salt, 2 tbsp. of the oil, and ¼ cup lukewarm water into a mixing bowl
¼ cup lukewarm water?? What lukewarm water?
But enough complaining already. They are such small points (sort of), really. Let me tell you about the peach strudel.
based on recipes in SAVEUR magazine Dec 2005 “The Pleasures of Strudel” by Margo True
Preheat oven to 400F
- 9 Tbsp butter (6Tbsp + 3 Tbsp)
- 1 c dried bread crumbs
- 1 recipe strudel dough
- ¼ c demerara sugar
- ¼ tsp ground ginger
- 2 cans (796ml each) sliced clingstone peaches in light syrup
- 1 Tbsp white sugar
- 1 Tbsp corn starch
- icing sugar
- Over medium low heat, melt 6 Tbsp butter in a small skillet. Pour out into a bowl and set aside.
- Melt the other 3 Tbsp butter in the skillet. Add bread crumbs and cook, stirring til crumbs are well browned (colour of walnut skins)
- Drain the peaches into two bowls – one for the peaches, one for the juice. Set the peaches aside.
- Pour peach juice into a small pot. Add white sugar and corn starch and cook over medium high heat, stirring til sauce is thickened to thin gravy consistancy. Set aside.
- Position rolled dough and cloth with a longish edge parallel to the edge of the work surface closest to you. Brush the dough with most of the reserved 6 Tbsp butter. Spread bread crumbs along edge of dough closest to you: 3″ in from long edge and 1″ in from shorter side edges, to cover about one-third of the dough. Pile peach slices evenly on bread crumbs. Combine demerara sugar and ginger and sprinkle over peaches.
- Lift up long edge of cloth closest to you with both hands and carefully roll strudel over on itself. Fold side edges of dough over. Then roll strudel over again, folding side edges over with each roll.
- Place seam side down on a parchment covered pan. If the pan is too small, curve the strudel into a J or C shape. Brush the outside with the rest of the butter. Carefully slash the top in a few spots.
- Bake at 400F til golden brown: 30-35 minutes. Dust with icing sugar and let cool for at least 10 minutes. Dust with more sugar before serving.
Serve with yoghurt, ice cream or whipped cream. Pour peach sauce over top if you like.
Assessment: Peach strudel rules!! I can’t wait for August when we can use fresh peaches. That was my only argument against the strudel. Canned peaches don’t retain quite the same firmness and peachiness when they’re baked. Next time, I would try peaches in fruit juice rather than light syrup. I have a sneaking suspicion that the light sugar syrup takes away some of the peachiness. But, canned or fresh, I’d have peach strudel again! Or cherry strudel.
Or how about a savoury strudel?