Apple strudel squares
Instructions:
-
The ever-present apple has brought out the apple cookery and bakery of the cooks of every country that has settled in the United States. Some classics have evolved over the years into desserts that are a bit easier to make than the original. This is a strudel that is made with a flaky pastry that lines a jelly-roll pan, with a filling not unlike the classic apple pie.
- THE PASTRY
- 3 cups all-purpose flour;
- 1 teaspoon salt;
- 1 cup lard, chilled;
- 1⁄2 cup water;
- 1 egg;
- 1 tablespoon cider vinegar.
- THE FILLING
- 3 pounds (about 11 or 12 medium to large) tart cooking apples;
- 2 cups granulated sugar;
- 6 tablespoons all-purpose flour;
- 2 teaspoons cinnamon;
- 1⁄4 teaspoon salt;
- 1⁄2 cup chopped pecans;
- 1⁄4 cup butter.
- THE GLAZE
- 2 tablespoons butter, melted;
- 1 cup powdered sugar;
- 1⁄2 teaspoon vanilla;
- Milk.
- Preheat oven to 375 F.
- Mix 3 cups flour with 1 teaspoon salt in a large bowl. Cut in the lard until it is about the size of peas. Combine the water, egg, and vinegar. Add to the flour mixture and mix with fork until the dough holds together in a ball. Divide the dough in half.
- Roll out half the dough and fit onto an ungreased 11-by-17-inch jelly-roll pan.
- Pare, core, and slice the apples, and arrange over the crust in the pan. Combine the granulated sugar, 6 tablespoons flour, cinnamon, and 1⁄4 teaspoon salt. Sprinkle mixture over the apples. Sprinkle with the nuts. Dot with butter. Roll out the remaining dough. Place over the top of the apples. Seal the edges. Make several slits on top, and bake 1 hour, or until golden.
- To prepare the glaze, combine the melted butter, the powdered sugar, vanilla, and enough milk to make a thin glaze. Drizzle over the warm pastry.