National Apple Strudel Day is June 17 but the innkeeper of the Old Parkdale Inn Bed and Breakfast makes this easy Strudel year round, mixing up the filling with available fruits.
Ingredients
- One Egg
- 1 tbsp water
- 2 tbsp granulated sugar
- 1 tbsp all-purpose flour
- ¼ tsp ground cinnamon
- 2 large Granny Smith apples, peeled, cored and thinly sliced
- two tbsps raisins
- 1 sheet of Puff Pastry, thawed
- confectioners’ sugar (optional)
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat. Make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14×12-inch rectangle. Place the pastry onto the baking sheet. Spoon the apple mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the apple mixture.
Brush with egg mixture. I like to sprinkle on a bit of cinnamon sugar. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.
For some nutty crunch, ¼ cup sliced almonds may be added with the apples and raisins. For a tasty spring strudel try using fresh peaches or fresh berries. In the fall you can substitute Bosc pears and dried cranberries for a Pear and Cranberry Strudel. Unfortunately, we didn’t get a photo of the apple strudel so we substitute with one of a Peach Strudel.
The Old Parkdale Inn has three guest rooms, each with amenities including a private bath, flat-screen satellite TV and DVD player, microwave, coffee maker, refrigerator, and Free wireless Internet.
Located on the famous Hood River County Fruit Loop, the Inn is perfectly situated to tour the area’s gorgeous farms, wineries and orchards.
Oregon Association of Independent Inns are ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved member of the Oregon Association of Independent Inns.
Since 1989, the Oregon Bed and Breakfast Guild has served as a statewide information network for its member properties, providing a unified voice for the industry with state regulatory and tourism agencies.
Now known as The Oregon Association of Independent Inns, we’re the same trusted organization, with a new name, a fresh look, and an expanded focus on independent lodging properties beyond traditional bed and breakfasts. Member properties represent a wide range of accommodations, from small guest cottages, cabins, and intimate two-room B&Bs to larger country inns, boutique hotels and dude ranches.
