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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Apple Strudel

TjcoleyTjcoley Posts: 2,989
edited October 2012 in EggHead Forum
Cooking in reverse order this weekend.  Dessert comes first, then a hot Egg for pizzas for dinner, followed by a low and slow pork shoulder overnight.  Phase one is complete.  I found a recipe for a braided apple strudel using puff pastry and apple pie filling.  Had the pastry in the freezer, but no pie filling, but I did have a few Granny Smiths.  Sliced up the apples, cooked them down with some brown sugar, cinnamon and walnuts.  Let it cool a bit, then put in the middle of the puff pastry, and folded in the cut sides. Egg washed and sprinkled with sugar.  Baked at 400 on the Egg, platesetter legs up, grate, pizza stone.  Can't wait for dessert time.
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA


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