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Wayne Gisslen

Apple Filling for Strudel

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Preparation info
  • Yield:

    4 lb

    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

  1. Cut the apples into thin slices or small dice. Mix with the lemon juice and the first quantity of sugar. Let stand for 30 minutes while preparing the pastry.
  2. Drain the apples well. The sugar will have drawn out juice that would otherwise run out of the strudel and make the bottom soggy.
  3. Mix the apples with the remaining ingredients

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