We woke up this morning that the kids had to go to gymnastics, for the girls, and basketball for our oldest son Davide. Because it’s also Saturday, we decided that I’d stay behind with our third child Dorian to keep me some company.
The rain was starting to drizzle outside and it wasn’t until 5 minutes into me trying to get started on a few things, that Dorian had decided it was time for a walk in the rain. I remembered our walks in the rain in Italy when we visited Tuscany just a month ago, and even though nothing compares to that, I knew that a good mother and son walk would have been the perfect memory in the books of how I wanted to remember my days of motherhood. I finished sipping my Italian orzo with milk and nibbling on a few cookies, and slipped on my short rain boots so that we could both go outside. Luckily the day wasn’t too cold. I really enjoyed taking the time to enjoy a morning walk way better than the fact that I was about to put work first and start doing laundry and tidying up the whole house.
Lucky or me Dorian was also ready a lot sooner than I thought to come back inside. I love that the minute he opened the front door he mentioned how nice it was to be back into our cozy and warm house. I truly work hard to make it such for them, I loved that he did notice.
Once I tidied up everything and beforeI started picking up on a few projects that I hadn’t even meant to do for the day, I finally got in the kitchen and decided to bake. It’s apple season and there is a recipe that my mom used to make all the time as a kid that I have been thinking about for over a month now, so I looked it up and decided to make it. With my own flair as always.
Well, it came out amazing so here I am immortalizing it on the blog.
Without further a dew here it goes.
- 2 puff pastry sheets
- 3 apples such o’henry or fuji
- 60 grams of sugar
- 60 grams of bread crumbs
- 50 grams butter
- 50 grams of raisins
- 50 grams of cashews
- 1 spoonful of cinnamon
- zest of one lemon
- Preheat the oven at 380 degrees.
- Begin by coring and slicing the apples. I did 16 apple slices for each apple and I did not peel the apples but that can be an option if you prefer it as well.
- Soak the raising in a little bit of water in a bowl while getting ready to prepare the rest of the ingredients.
- In a small pan melt 2 spoonfuls of butter, and then at a medium low heat, add the bread crumbs and allow them to toast. Stir the bread crumbs occasionally so that they can toast on all sides. Once done, turn off the stove and set aside.
- In a bowl add the sugar, cinnamon, lemon zest, and the crushed up macadamia nuts.
- On a large metal baking sheet, place parchment paper and lay flat the first sheet of puff pastry. Coat with a thin later of butter followed by the bread crumbs. Spread evenly across the whole layer of puff pastry.
- Add the raising to the sugar mixture Then add the apples to the bowl with sugar and cinnamon. Mix them around. You’ll want to do this step last so that the sugar won’t start to melt and turn watery.
- Layer the apples on the puff pastry. Then sprinkle acrosss the remaining nuts and sugar and raisins.
- Top the strudel with the second sheet of puff pastry.
- Bake for 40 minutes in the oven making sure that the top and bottom are fully cooked and golden before removing from the oven.
- Serve warm. Enjoy over the next few days chilled or reheated if preferred.
I purchased the puff pastry sheets from the freezer section at Trader Joe’s but regular stores also carry the Pepperidge brand in the freezer by the pies.
For a more flavorful alternative, walnuts are also perfect.