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nafex - [nafex] The Currant Farm's Black Currant and Apple Strudel

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  • From: Sam Brungardt <>
  • To: mailing list at ibiblio - Northamerican Allied Fruit Experimenters <>, Neil Anderson <>, Jeffrey Tewell <>
  • Subject: [nafex] The Currant Farm's Black Currant and Apple Strudel
  • Date: Thu, 15 Sep 2016 02:18:41 +0000

If you are fortunate enough to have some frozen black currants, you may want
to try this dessert, from a New York grower who sells black currants (dried,
frozen, juice, etc.) on the Internet. -- Sam Brungardt, St. Paul, Minn.

The Currant Farm's Black Currant & Apple Strudel

1 large Golden Delicious apple, peeled, cored and sliced 1/8 to 1/4-inch thick
1/2 lemon, juiced
1 cup CurrantC(tm) black currants, fresh or thawed
1/2 cup sugar, plus 2 tablespoons
2 tablespoons cold butter, cut into small pieces
2 tablespoons butter, melted
All-purpose flour, for dusting
½ cup Quaker Old Fashioned Oats
1 sheet frozen puff pastry, thawed according to directions on box.
4 teaspoons ground cinnamon


Position an oven rack in the center of the oven and preheat to 375 degrees F.
In a large bowl, toss the sliced apples with the lemon juice until the apples
are thoroughly coated.
Add the black currants, 1/4 cup sugar, and the 2 tablespoons cold cubed
butter and toss well. Set aside.
Lightly dust the work surface with flour. Lay the puff pastry on top and dust
the rolling pin with additional flour.
Gently roll the puff pastry to 1/8-inch thickness.
Position the sheet of puff pastry on a parchment lined baking sheet.
Sprinkle the Quaker Old Fashioned Oats on half of the pastry to absorb the
Spread the black currant & apple mixture on top of the oats leaving about
1-inch of space along the side edges.
Sprinkle 2 teaspoons of cinnamon over the mix.
Brush some of the melted butter along the 1" edge of the pastry to help seal.
Fold the other half over the mix and pinch to seal the edges together tightly.
Brush the entire strudel with the melted butter.
Sprinkle with 2 teaspoons of cinnamon and remaining sugar.
Using a sharp knife, make 3 diagonal slits across the top of the strudel.
Bake for 40 minutes, rotating halfway through cooking, until the pastry is
puffed and golden brown.

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