We hope all of you are having a wonderful holiday season, and looking forward to having some time to spend with your friends and families. As you know the holidays of Christmas and New Years fall at the end of the week in 2020. Our shipping partners also have an increase in demand due to holiday shipments. CurrantC has decided it is best if we hold of of on shipping frozen products until after the holiday season is over. We always want to ensure that you receive the best quality product If you place an order for them and you are in a neighboring state we will ship on a case by case basis. Sorry for the inconvenience. We are still striving to ship all other products in a timely fashion.

A Wealth of Health

The Currant Farm’s Black Currant & Apple Strudel

Serves 6

So easy to make! Bake one up for dessert and impress your guests with this amazingly delicious and unique combination of sweet and tart!


Ingredients

  • 1 large Golden Delicious apple, peeled, cored and sliced 1/8 to 1/4-inch thick
  • 1 Cup
    CurrantC™ Black Currants, frozen
  • 1/2 Cup
    Sugar, plus 2 tablespoons
  • 2 Tablespoons
    Cold butter, cut into small pieces
  • 2 Tablespoons
    Butter, melted
  • All purpose flour for dusting
  • 1/2 Cup
    Quaker Old Fashioned Oats
  • 1 sheet frozen puff pastry, thawed according to directions on box
  • 4 Teaspoons
    Ground Cinnamon

Instructions

  1. Position an oven rack in the center of the oven and preheat to 375 degrees F.

    In a lg. bowl, toss the sliced apples with the Black Currants until the apples are all strained. Add 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside.

  2. Lightly dust the work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness.

  3. Position the sheet of puff pastry on a parchment lined baking sheet.

  4. Sprinkle the Quaker Old Fashioned Oats on half of the pastry to absorb the juices

  5. Spread the Black Currant and apple mixture on top of the oats leaving about 1-inch of space along the side edges.

  6. Brush some of the melted butter along the 1” edge of the pastry to help seal.

  7. Fold the other half over the mix and pinch to seal the edges together tightly.

  8. Brush the entire strudel with the melted butter.

  9. Sprinkle with 2 teaspoons of cinnamon and remaining sugar.

  10. Using a sharp knife, make 3 diagonal slits across the top of the strudel.

  11. Remove from the baking sheet with 2 spatulas and cool on a cooling rack over paper towels to catch any drippings.

  12. Serve warm or room temperature with vanilla ice cream.