Chef Elaine will admit she's not much of a baker, but this apple strudel she made for my birthday begs to differ. The addition of bacon drippings in the fried apples made it more decadent, but the star is the use of puff pastry, carefully cut into ribbons on the third of each side and wrapped around the filling, making it extra fancy. Absolutely serve this hot so the scoop of vanilla ice cream will melt into creamy goodness.
No comments:
Post a Comment