National Apple Strudel Day is June 17
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.
• 1 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
• 2 tbsps raisins
• 1 sheet of Puff Pastry, thawed
• 1 tbsp. 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.
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.
The innkeepers of the Oregon Bed and Breakfast Guild are ready to share with you their version of Oregon Culinary Tourism and Geotourism. Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats. Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.