Michigan Apple Committee posted on December 14, 2018 |
Ashleigh from Dash of Evans shares her latest recipe featuring Michigan Apples!
This time of year is jam packed with events and I’m always looking for simple, yet drool-worthy recipes to bake. I am not a huge baker, but I like to bring a sweet dish to pass.
Taking a little help from the store with the crescent dough, this strudel is great for breakfast, brunch or even a dessert. While warm, paired with vanilla bean ice cream, it can’t be beat!
If you’re hesitant to use the whiskey, you can easily sub apple cider. No worries, though, all alcohol cooks out as it bakes. It just leaves a nice pop of flavor with the apples.
1 package crescent dough sheet (or pinch seams on regular package)
3.5 cups peeled and chopped Michigan honeycrisp apples
¼ cup dried cranberries
2 teaspoons ground cinnamon
2 teaspoons brown sugar
1 tablespoon flour
1-teaspoon pie spice
¼ cup whiskey (or apple cider)
1 tablespoon half and half
1 tablespoon cinnamon sugar
Icing to drizzle
½ cup powdered sugar
2 Tablespoons apple cider
½ teaspoon vanilla
Preheat oven to 375º. Line a cookie sheet with parchment paper, then coat with cooking spray.
Unroll the package of crescent dough. Place on parchment paper.
Using a pizza cutter, slice 2 inch strips in the dough on each side of the rectangle, every 1 inch, leaving the center uncut.
In a medium bowl, combine apples and dried cranberries. Stir in cinnamon, brown sugar, pie spice and flour. Mixture should be coated, then slowly add whiskey.
Spoon the apple mixture into the middle of the crescent dough. Carefully braid the dough by crisscrossing the cut pieces. Once finished, seal the ends.
Brush cream over top of strudel, then sprinkle with cinnamon sugar.
Bake for 20-22 minutes, or until golden brown.
While baking, in a small bowl, combine powdered sugar, cider and vanilla. Stir until smooth, adding a splash more cider if too thick. It should be runny enough to drizzle.
Remove strudel from the oven, immediately drizzle with half of icing. Allow to cool for 10 minutes, then drizzle the remaining icing.
Ashleigh Evans, based out of Grand Rapids, is a mom of 4 who loves to encourage families to cook at home. Her site, Dash of Evans, shares delicious recipes with bold flavors and easy to find ingredients. You can find her cooking most nights of the week on her Instagram stories.