North American Fruit Explorers mailing list at ibiblio

[Lori Rizzo <rizzolori1@gmail.com>]

Sounds pretty good to me!​

On Wed, Sep 14, 2016 at 10:18 PM, Sam Brungardt <sam739is@hotmail.com>
wrote:

> 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
>
> Ingredients
> 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
> [http://static.sendgrid.com/uploads/UID_1140832_NL_23061038_
> b6293dd82dce4a4a91a3adf3a88f5f40/d783accf2b53ed6fa6625ea149a1ed98]
>
>
> Directions
>
>
> 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
> juices
> 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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-- 
Lori Rizzo, BSN MBA RN
*Healthcare Quality & Performance Improvement*
*Behavioral Dog Training & Counseling*
*Heirloom & Unusual Vegetable Propagation*
*Supporting Member New England Kayak Fishing (NEKF)*
*Kingston, MA*
*rizzolori1@gmail.com <rizzolori1@gmail.com>*