The Apple - Symbol of Fall

Yesterday was my yearly apple picking trip to Warwick, New York's Och's Orchards with my mother.

It was a rainy one, but beautiful, none-the-less. The hills were misty and the apples were crisp. It reminded me of one of my favorite videos. It's our Strudel video from a few years ago. We shot lots of beautiful footage on that trip. Here it is again. Have a look! 

04-05 Strudel-A-He-Ho! Apple Strudel fit for a Tyrol

Hi people! Welcome back to another episode of the show. This week I have a special treat for you. Mary Ellen is back! She joined me while I made a delicious apple strudel. You’ll also get a glimpse of the beautiful fall foliage here in the northeast. We took a trip to Ochs Orchards in Warwick New York to pick our apples for the strudel.


Here’s the recipe:

You’ll need:

4 moderately sized apples, peeled and cut into thin wedges
1 puff pastry sheet
1/4 cup sugar
1 tsp. cinnamon
2 Tbsp butter, melted
1 Tbsp cinnamon sugar

Preheat the oven to 350. Begin by laying out a linen towel and covering it with a sprinkling of flour. Work the flour into the towel. Place the puff pastry on the towel and work it out with your finger tips to enlarge it a bit. Brush the pastry with melted butter, then lay out your apples on the pastry and roll it up like a jellyroll. Gently transfer the rolled strudel to a greased baking sheet and brush with the rest of the melted butter. Sprinkle the cinnamon sugar on the buttery pastry and bake for 25 to 30 minutes, or until golden brown.

Serve warm with ice cream for dessert or cold for breakfast.