I am a very patient person, especially if I know that at the end everything I waited for is worth more then anything. I have been rewarded to many unbelievable delicious baking and cooking for my patient. For example I have waited for 3 days before I served my Pain d'epice to my family. It was the most delicious pain d'epice we've ever tasted. Pandoro, Panettone, Columba, Tarte tatin, these are few of the many example. I teach my family to wait patiently, before we enjoy them. And of course, many more of my cooking, that I cook for long hours, and serve them the next days. So if you are patient like me, this apple strudel is another example of how rewarding the wait can be. Good thing happen to those who wait... indeed!
Since I have too much puff pastries in my freezer, I thought of using some of it for this caramelized apple strudel. Unlike the traditional apple strudel, this one is my own version, using caramelized apple for the filling. I couldn't believe how delicious, and I was utterly speechless after tasted a piece. Can't convince you more...
6 - 8 medium Golden Delicious apple
1 cup sugar
2 tbs butter, cut into pieces
- Peel and core the apples, then cut into quarter. meanwhile, prepare a large pan over medium low heat. Add sugar to the pan, scattered butter evenly over the sugar. Add the quartered apple, arrange them in circular motion, pack them as tightly as possible. Cook until soft and caramelized, then turn them over, so that the other side is caramelized as well. The whole caramelizing process will take about 20 to 30 minutes, depending on the heat of the stove. Cool completely, then let rest in the refrigerator over night up to 24 hours. Bring to room temperature before assemble.
- Preheat oven to 375⁰F. Position the rack of the oven in the middle.
- Floured your work surface area, roll out puff pastry as thin as possible, add the caramelized apple in a single layer at the edge closer to you. Roll it as you would to roll swiss roll. Transfer to a baking sheet.
- Bake for 45 minutes, until the pastry is nicely brown. Cool completely. Serve with crème Chantilly if you prefer (like in that movie, Inglorious Bastard).