Instructions
- Prepare the Dough: In a food processor, combine the 00 Flour and Salt. Gradually add the Ice water and Clarified butter, pulsing until a dough forms. Add Lemon juice. Knead the dough for 10-12 minutes until smooth and elastic. Wrap tightly and refrigerate for at least 2 hours.
- Prepare the Filling: In a bowl, combine the diced Apples and Calvados. Let marinate for 30 minutes. In a separate bowl, combine the marinated Apples, Candied chestnuts, Demerara sugar, Almond flour, Cinnamon, Nutmeg, browned Butter, and Vanilla bean paste. Mix well.
- Assemble the Strudel: Roll out the Dough very thinly on a lightly floured surface, creating a large rectangle. Brush with melted clarified butter. Layer 6-8 sheets of phyllo dough, brushing each with clarified butter. Spread the Filling evenly over the dough, leaving a 1-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.
- Bake the Strudel: Preheat oven to 375°F (190°C). Place the strudel on a baking sheet lined with parchment paper. Bake for 45-50 minutes, or until golden brown and crispy.
- Glaze and Serve: Brush the warm strudel with the heated and strained Apricot jam. Let cool slightly before slicing and serving.
