Author: reggiesoang

Prep Time: 30 minutes
Baking Time: 25 minutes
Total Time: 1 hour 30 minutes

Ingredients:
6 sheets phyllo pastries
6 tablespoons butter, divided into 2 and 4 tablespoons
1/2 cup (40g) panko, Japanese breadcrumbs
1 & 1/2 pound chopped apples, 1/4-inch chunks
4 tablespoons sugar (52g) sugar
1 lemon, zest
1 lemon, juiced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons of confectioner’s sugar, for dusting

1. Defrost phyllo dough in the fridge overnight (note: must do it this in the fridge otherwise the phyllo sheets will stick to each other)
2. Melt 2 tablespoons of butter in a pan over medium heat and toast panko in the butter until golden brown. The breadcrumbs should smell like brown butter.
3. Peel the apples and cut them into quarters and get rid of the core. Cut the apples into 1/4-inch chunks.
4. Mix the apples with sugar, lemon zest, lemon juice, ground cinnamon, ground ginger, and salt in a microwavable bowl. Cover the bowl with plastic and microwave for 2 minutes.
5. Drain the apples and reserve the liquid.
6. Take out the phillo pastries and keep them under a plastic and a clean towel. Meanwhile, melt the rest of the butter and pre-heat the oven at 375 Fahrenheit,
7. Lay a piece of parchment paper, 16” x 12”, on a counter, and then place a sheet of the phyllo pastry on it. Brush phillo pastry lightly with melted butter and dust confectioner’s sugar, about 1/4 teaspoons worth, on top. Repeat the process with 6 sheets of phillo pastry and stack them on top of each other. Wrap up the rest of the phillo pastries and seal tight. Keep them refrigerated or frozen.
8. Leaving 2-inch space from the sides and the bottom edge of the phillo pastries, place half of the toasted breadcrumbs in a 3-inch strip across. Add 1/3 amount of the apples (use the rest of the apples for more strudels) to the top of the breadcrumbs.

1. Lift one side of the parchment paper (either left or right) and fold in the phillo pastries. Use your hands to seal the dough. Do the same from the other side.
2. Lift the bottom edge of the parchment paper and fold the phillo pastries over, leaving only half the filling exposed. Brush the edges of the pastries with the reserved apple juice. Seal the strudel by folding the other side over the top. Brush the outside with apple juice until it looks shiny and dust the top with confectioner’s sugar.

1. Bake the apple strudel on a baking sheet with a piece of parchment paper for 25 minutes. Turn it around midway. Rest the strudel for 5 minutes before cutting it.

1. Cut the strudel into 2 to 3 inches wide, don’t cut them too thin because the fillings will fall out. Enjoy the strudel with more dusted sugar or drizzles of honey. Bon apptité!

Ingredients:
For Apple Fillings:
1.5 pound chopped apples, into 1-inch chunks
1 lemon, zested
1 lemon, juiced
1 + 1/4 cup (205g) dark brown sugar
1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
9 tablespoons (1 stick plus 1 tablespoon, 135g) butter
2 tablespoons (13.5g) corn starch
3 tablespoons (45g) water
1/4 cup chopped dried apricot, 1/4-inch chunks
4 tablespoons shaved almonds

For the cake topping:
1/2 cup + 1/3 cup (140g) all-purpose flour
1 teaspoon (4g) baking powder
pinch of salt
2 tablespoons (25g) sugar
1/4 cup (1/2 stick) butter
1 egg
1 teaspoon vanilla extract
1/4 cup milk
1 orange zested
shaved almonds

To Finish:
Vanilla Ice Cream

1. Pre-heat oven at 375F.
2. To make the filling, mix chopped apples with lemon zest, lemon juice, dark brown sugar and set them aside for 10 minutes. Meanwhile, melt butter with ground cinnamon, ginger, and allspice.
3. Add the apples to the butter mixture and gently cook them until soft, about 10 minutes. Mix the corn starch with 3 tablespoons of water, and then add to the apples. Bring the pot to a simmer and cook until the fillings are thick and saucy. Add the chopped apricot to finish.

   

4. To make the cake topping, add all-purpose flour, baking powder, salt, sugar, and butter into a food processor. Blend until it forms a breadcrumb consistency. Alternatively, rub the butter into the flour until it forms pebbles. Mix in orange zest.
5. Mix eggs, milk, and vanilla extract and combine with the flour mixture. A pancake batter consistency should form.

   

6. Using a ramekin or any casserole, place the apple filings at the bottom, and then top off the fillings with the cake batter, about 1/2-in thick. Sprinkle the top with shaved almonds.

   

7. Bake for 20 to 30 minutes until the top is golden brown. Dust the spiced apple bake with confectioner’s sugar and place the ice cream right on the top. Bon appétit!

   

Garlic Twirl Dough
500 grams bread flour
325 grams water
3 grams yeast
37 grams EVOO
11 grams salt

Garlic Fillings
15 grams (or 1 and 1/2 tablespoons) chopped garlic
60 grams (or 1 cup) chopped parsley
30 grams (or 1 cup) grated Parmesan
60 grams (or 6 tablespoons) EVOO

Directions:

1. Heat 50-gram of water to 90F~95F (lukewarm temperature) and dissolve the yeast in it. Set it aside for 5 minutes. Meanwhile, mix flour with the salt (the dry goods) and the rest of the water with EVOO (the wet goods). Keep the wet-goods and dry-goods separately.
2. When the 5 minutes are up, add the yeast mixture and the wet-goods to the dry-goods in a mixing bowl. Mix the ingredients into a dough with a bare hand or a wooden spoon. The dough will be wet and sticky. Cover the dough with a plastic wrap and set it aside for 30 minutes.
3. After 30 minutes, stretch the dough from the sides and fold it over to the top. Do the stretch-n-fold step a few times and flip the dough over, with the folds facing down. The dough should be smooth at this point. Cover the dough with a plastic wrap and set it aside for 2 hours or until it doubles in size. 
4. Meanwhile, prepare the fillings. Mix chopped garlic, chopped parsley, and EVOO together. Keep the grated Parmesan separately.
5. Once the dough doubles in size, portion it into 9 oz. and then shape them into balls (the result is 3 pieces of 9 oz. and 1 piece of 3 oz.). You could refrigerate the dough overnight, which will enhance the flavor, or let the dough proof for another hour or so until it doubles in size.
6. If using a refrigerated dough, take the dough out of the fridge and let it come to a room temperature, above 68F. Roll the 9-oz. dough out to 1/8-inch thick rectangle, about 15-inch in length.
   
7. Add the garlic mixture first and spread it around evenly on the dough and leave 1/2-inch space from the sides. Add the grated Parmesan on the top.
   
8. Start from the longer side of the rectangle, roll up the dough into a big cigar. Cut the cigar into 1-inch segments. Flip the segments over to reveal the cross-section and then let them rest for another 30 minutes until it doubles in size. Meanwhile, pre-heat the oven to 425F.

1. After 30 minutes of rest, drizzle extra EVOO on top of each garlic twirls and sprinkle a pinch of grated Parmesan on top. Bake in the oven for 15 minutes until golden brown.
2. Serve garlic wheels warms with marinara sauce.