Instructions
- Prepare the Dough: In a food processor, pulse the 00 Flour and Fleur de sel. Add the cold cubed European-style butter and pulse until the mixture resembles coarse crumbs. Gradually add the Ice water and Apple brandy, pulsing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Make the Filling: In a large bowl, combine the Heirloom apples, Cranberries, Maple syrup, Almond flour, Ceylon cinnamon, Nutmeg, and Orange blossom water. Mix well.
- Assemble the Strudel: On a large, clean surface lightly dusted with 00 Flour, roll out the Dough into a very thin rectangle (approximately 16x24 inches). Brush the dough with the melted European-style butter. Spread the Filling evenly over the dough, leaving a 2-inch border on all sides.
- Carefully roll up the dough, starting from one of the long sides, to form a strudel. Pinch the ends to seal. Transfer the strudel to a parchment-lined baking sheet.
- Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until golden brown and flaky.
- Brush the warm strudel with the heated and strained Apricot preserves. Let cool slightly before slicing and serving.
