Honeycrisp Apples (and Strudel)

Apple StrudelOne reason to love Autumn is apples, and a favorite variety is now in the store…for a while at least. Honeycrisp Apples have an exceptionally crisp and juicy texture, and are delightfully sweet. They are a great eating apple, fantastic for lunch boxes, and work wonderfullyin pies, cobblers and apple sauce. We love them!

The Honeycrisp was produced form a 1960 cross of Macon and Honeygold apples at the University of Minnesota, and has consistently ranked as one of the highest quality apples.

Try some in another exclusive Piedmont Grocery recipe:

Gam’s Apple Strudel


3 large apples, peeled, cored and sliced as for pie (not too thin)
6 tablespoons sugar
1 teaspoons ground cinnamon
1/4 cup currants
1/4 cup golden raisins
grated rind of 1 large lemon
6 tablespoons almond meal
10 to 12 sheets fresh filo dough
melted butter

Preheat oven to 400 degrees.

Combine apple slices with sugar, cinnamon, currants, raisins and lemon rind in a bowl and mix well; set aside.

Spread one sheet of filo dough on a damp towel, length running to your right and left. Paint an inch of the lower edge with melted butter, then lay another sheet on that one, placing it an inch from the top. Continue this process until you have a surface of dough that is almost square.

Spread melted butter on the bottom four inches of the dough, leaving a bare space about 1 1/2 inches wide at either side. Sprinkle the almond meal over the buttered area. Now, distributed the apple mixture over that, leaving the ends clear. Roll the dough around the filling, using the towel to help and tucking in the ends.

Place the strudel on a greased baking sheet and brush it with melted butter. Place in the preheated oven and bake for 10 minutes; reduce the heat to 375 degrees and bake another 25 to 30 minutes, or until crisp and golden. Serve warm.

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