When summer ends with all its refreshing, fruity flavors, beach time and the sun, even thinking of rain, clouds and temperature drop is getting hard for us. However, already after the first yellow leaf, the smell of green walnuts and ripe quince, we begin to enjoy the magic of this golden season.
Autumn has always been a favorite season to me, but not because I adore the rustle of dried leaves under my feet, the roasted pumpkin and the walnuts strudel, but because I am an autumn child, and now an autumn mother. All my life, I could hardly wait for September, to start making plans for my birthday, but now I look forward to it because after mine, at the very beginning of October, my son, my greatest joy is celebrating his birthday.
The golden time of the year brings also fruits that we have been waiting for during whole year. Quince, pumpkin, walnuts, hazelnuts, apples, pears, grapes, chestnuts, medlar … are becoming major ingredients in kitchens and the inspiration for many new recipes. This strudel with walnuts and apples came from a combination of multiple recipes and ideas. The crust dough is the same as the Cracklings pastry, while the filling is combination of steamed walnuts, grated apples and plum jam. The addition of jam to the walnuts in recipes like this is a real discovery for me! The perfect note that seems to have always been missing.
These are measures for two strudel. If you like it, next time just double everything 🙂 As in most of my recipes I used the Schär Mix B – Bread mix , which turned out to be the perfect base also for many sweet recipes .
250 ml of lukewarm milk
1 tsp sugar
1 tsp dry yeast
pinch of salt
330g Schär Bread Mix – Mix B flour
3 smaller apples
2 tbsp sugar
3 tbsp of plum jam
Place the milk, sugar and yeast in a bowl, stir and leave for 15 minutes until yeast get activated. Keep in mind that milk is lukewarm, not to hot or cold, so the yeast can get rise. Add mixed egg, salt and flour and kneed until you get soft, nonstickey dough. You can always add some extra flour for kneading.
Heat the milk and sugar in a saucepan and add ground walnuts. Stir continuously on medium heat until the ingredients are well combined and cooked. Add the jam, ground apples and mix well.
Divide the dough into two equal parts and spread each with a rolling pin to a thickness of 3mm, then daub with a filling and roll. Bake the strudel for about 30 minutes at 220ºC.