Culinary adventures: How to get your apple strudel fix without the work
Today is National Apple Strudel Day and just the thought of the delicious apple filling inside flaky layers of pastry topped with crunchy sugar crystals makes me want a slice right now.
However, the work involved in rolling and stretching paper thin layers of dough, or even cheating with multiple layers of phyllo, is way too much work for me on these warm days when I'd rather be enjoying the outdoors. Instead, I like to make an unconventional version of the classic all American Apple Pie, the nostalgic Glazed Apple Slice.
Baked in a shallow rectangular pan, apple slices have a thinner than usual layer of apples and a sweet glazed finish, but still have a traditional crust on top and bottom. In addition to tasting great, they travel well and feed a crowd, perfect for upcoming Fourth of July gatherings right around the corner.
Apple slices hold a special place in my heart. As a child, I remember the excitement I felt after waking on a weekend morning to learn my father had gone to the bakery. My mom was a great baker and our house was often filled with tasty creations, but treats from the bakery were a special treat. My sisters and I would keep watch out the front window anxiously awaiting his arrival, carrying the quintessential white bakery box tied with bakers twine. My father loved apple slices, so more often than not, the box would contain five perfectly cut apple slices, with their white glistening glaze, nestled inside individual pieces of waxed paper or cupcake wrappers. We would wait with excitement for the slices to be placed onto waiting plates accompanied by cold glasses of milk.
You can imagine my delight when a friend gave me his grandmother's recipe for apple slices. Two layers of crust, made easy by using two cans of apple pie filling with a couple of added spices, and the very intriguing addition of corn flake crumbs. It seems like an unlikely collision of two breakfast standbys: cereal and pastry, but why? It seems the corn flake crumbs help to "soak up" some of the moisture in the filling allowing the bottom crust to maintain its strength and crispness, along with helping to set the filling.
Always interested in the origins of recipes, I searched the Internet to find apple slices may also be called by a number of different names including apple slab, sheet pie and squares. Most recipes I found hailed from New England, but mine originates in the apple producing Midwest state of Michigan. Some had a crumb topping, while others had a lattice crust, but most recipes had a solid top crust topped with a glaze of some kind.
Like my friend's recipe, most also had some kind of binder whether it be panko bread crumbs, multi-bran cereal or, as in my case cornflakes. Of course, being an apple slice, all contained apples, but some used fresh while others used apple pie filling, it didn't seem to really matter. In fact, one source suggested adding a couple thinly sliced fresh apples to prepared pie filling.
This is a simple recipe. The most difficult part is the crust, but even this can be made easier by using a food processor to incorporate the flour and butter.
Be sure to chill your completed dough before rolling, as it makes the process easier. Place rolled dough onto a baking sheet with sides, pulling the dough up slightly to form a crust. The dough is very forgiving, so if there are holes just patch them with a little extra dough or smooth the cracks with your fingers. Top with corn flake crumbs, apple filling, and another layer of crust brushed with some beaten egg white to promote browning and bake. Once out of the oven, drizzle with glaze and a little sprinkle of coarse sugar if you'd like … that's it!
Apple slices may be seen as an old-fashioned comfort food, but what about serving it as part of your holiday barbecue? They can be made ahead of time and are delicious slightly warmed or cold, or perhaps with a scoop of ice cream and some patriotic sprinkles. Now is the time to rebrand American favorites as "Baseball, hot dogs, and apple slices," instead of pie!
• Penny Kazmier, a wife and mother of four from South Barrington, won the 2011 Daily Herald Cook of the Week Challenge.