Queenie’s Apple Strudel | Fantastic Beasts Inspired Feast
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“You prefer strudel, honey? Strudel it is!”
Queenie, Fantastic Beasts and Where to Find Them
As Harry Potter week continues, we venture to the United States to catch up with Queenie in NYC. For those not fully caught up with the first installment of Fantastic Beasts, a heads up: this post might contain light spoilers!
A bewildered Kowalski finds himself in Queenie’s kitchen, where he’s treated to a special, or should we say, a magically crafted apple strudel.
While the film portrays Queenie’s strudel as crafted from what seems to be a type of filo dough, as a No-Maj (non-magical folk for those new to the wizarding lingo), I opted for puff pastry. Why? Simply because it’s much more forgiving for those of us without a wand at our disposal.
Despite its impressive appearance, crafting this strudel is surprisingly straightforward, even without magical assistance. A simple technique of cutting and crossing the pastry is all it takes to replicate the stunning pattern seen on screen.
It’s safe to say Queenie would effortlessly read the minds of anyone tasting this strudel, discovering nothing but pure enjoyment. The inside is soft and chewy, perfectly complemented by the tender-crisp exterior.
And Kowalski? Given his profession as a baker, he likely featured similar delights in his bakery – even if he couldn’t quite recall the inspiration behind them!
Here’s What You Need:
- Puff pastry: Provides the flaky, buttery base and topping for the strudel.
- Red apples: Add a sweet-tart flavor and soft texture contrast to the crisp pastry.
- Raisins: Introduce chewy textures and natural sweetness to complement the apples.
- Lemon juice: Prevents apple browning and adds a bright, acidic balance to the sweetness.
- Flour: Thickens the apple mixture, ensuring the filling is not too runny.
- Sugar: Sweetens the filling, enhancing the natural flavors of the apples and raisins.
- Cinnamon: Offers warm, spicy notes that perfectly complement the apple filling.
- Salt: Enhances the overall flavor profile of the strudel, balancing sweetness.
- Water + egg: Creates an egg wash for a golden, glossy finish on the pastry.
Let’s Cook
First things first, get your oven warming up to 350°F. While that’s happening, tackle the apples. You’ll want to wash them, get rid of the cores, and slice them up nice and thin. Once sliced, throw them into a bowl and mix them with lemon juice, raisins, a pinch of salt, flour, sugar, and cinnamon. This mix needs to sit for about five to ten minutes. This waiting time lets the flour do its job, absorbing the juices that the apples start to let go of. Give it a stir every now and then.
Rolling Out the Pastry
Next up, let’s deal with the puff pastry. If it’s still a bit too firm, let it sit out just until you can work with it but try to keep it as cold as possible. On a surface dusted with a bit of flour, unfold your pastry. You might see some seams or folds – no worries, just use a rolling pin to gently press and roll them out. You’re aiming for an even thickness here.
Filling and Folding
Now, take those thinly sliced apples and line them down the middle of your pastry. Make sure to leave the sides and about an inch or two at the top and bottom free. You’re going to lay the apple slices in a nice overlapping pattern. Don’t forget to sprinkle the raisins and any leftover flour-sugar mix over the apples.
Time for some knife work. You’ll want to cut slices about half an inch thick along the sides of the pastry, stopping about half an inch away from where your apple filling starts. Ensure there’s an equal number of slices on each side to make things look pretty once we start the braiding process.
Now, fold the top and bottom edges over the filling. Then, start crossing over the slices from one side to the other, alternating to create that classic strudel look. Think of it as braiding the pastry. When you get to the end, tuck the last pieces under to secure everything.
Bake and Serve
Transfer your soon-to-be strudels onto a baking sheet lined with either parchment paper or a silicone mat. This is where the egg wash comes in – mix an egg with a tablespoon of water and brush it over the pastries. This gives them a nice golden color when baked.
Slide the tray into the oven and bake for about 30-35 minutes. You’re looking for a beautiful golden brown color and that unmistakable baked apple aroma to fill your kitchen. Once done, let them cool a bit before slicing. They’re best served warm, maybe with a scoop of ice cream or just as they are to your No-Maj friends who will surely appreciate the magic you’ve just pulled out of your oven.
Queenie’s Strudel Secrets:
- Keep the puff pastry cold: Work quickly to keep the pastry cold for maximum flakiness. If it gets too warm, pop it back in the fridge for a bit.
- Thinly slice your apples: The thinner the apples, the more beautifully they’ll layer and cook evenly, preventing overly crunchy or mushy sections.
- Let the apple mixture sit: Allowing the apples to rest with the flour, sugar, and spices helps them to begin releasing their natural juices, creating a more flavorful filling.
- Seal the edges well: When assembling the strudel, make sure to press the pastry edges together firmly to prevent the filling from leaking out during baking.
- Use a parchment-lined tray: This makes transfer easy and helps avoid sticking, ensuring your strudel comes off the tray looking as good as it tastes.
- Don’t skip the egg wash: It gives the strudel that irresistible golden sheen and helps to seal any small cracks in the pastry.
- Cool before slicing: Let the strudel cool slightly before slicing to help the filling set, making it easier to serve clean, beautiful slices.
With this Queenie-inspired apple strudel recipe, you’ve got all you need to whip up a bit of magic in your own kitchen, no wand required. The blend of tender apples, warm cinnamon, and flaky pastry is sure to win over anyone, magical or not. Remember, the key to a great strudel lies in the simplicity of its preparation and the quality of its ingredients. So next time you find yourself yearning for a slice of the wizarding world, or simply looking for a delicious dessert to share with friends, give this strudel a try. It’s a straightforward, no-fuss recipe that pays homage to the charm of the Fantastic Beasts series, perfect for any gathering or a quiet night in.
Queenie’s Apple Strudel | Fantastic Beasts Inspired Feast
Ingredients
Instructions
- Preheat the oven to 350°F. Wash and core the apples, then slice them thinly. Place the sliced apples in a bowl and toss with the lemon juice, raisins, salt, flour, sugar, and cinnamon. Let the apple mixture rest for about five to ten minutes to allow the flour to absorb as much moisture as possible. Stir occasionally.
- Unfold the thawed puff pastries. On a lightly floured surface, use a rolling pin to press together the seams and roll out the pastries to a consistent thickness.
- Arrange the apple slices down the center of each pastry, leaving the sides open and about 1-2 inches of dough at the top and bottom. Evenly distribute the apple slices in an overlapping row on each pastry. Top with raisins from the mixture. Sprinkle any remaining flour/sugar mixture from the bowl onto the tops of the apples.
- Use a sharp knife to cut to about a half-inch away from the apples. Cut 1/2-inch thick slices down each open side of the pastry. Ensure you have the same number of slices on each side.
- Fold the top and bottom dough over the apples. In an alternating pattern, cross one strip of dough over the apples, then take the same strip from the other side and cross it over the first, forming a "V" or "X" like shape. Repeat with every strip, folding the last one over the dough on the bottom and tucking it under the pastry.
- Transfer the pastries to a parchment or silicone-lined baking sheet. Whisk together one egg with a tablespoon of water. Brush the pastries with the egg wash and bake for 30-35 minutes, until golden brown and fragrant. Serve to all your No-Maj friends!
