Strawberry-Apple Cheese Strudel ▶

To make the apple crisps: Preheat the oven to 125 F. Line a sheet pan with parchment paper. Peel, core, and slice the apples crosswise into 1⁄4-inch thick slices. Arrange the apple slices in a fan shape on the prepared pan, cover with sugar, and bake in the oven for 3 hours or until dried.

To prepare the apple filling: Peel and core apples, and slice crosswise in 1⁄4-inch slices.

To make the strawberry sauce: In a medium heavy-bottomed saucepan combine the sliced strawberries, sugar, and lemon juice, and heat just to a boil, stirring occasionally to prevent scorching. As soon as the sauce comes to a boil, remove the pan from the heat, strain, and add the whole strawberries. Let the whole strawberries remain in the sauce until soft. Remove the whole berries and reserve the sauce.

To make the cheese filling: In the bowl of an electric mixer cream together the cream cheese and sugar. Add the lemon juice and zest, and finally add the yolk. Beat until smooth. Cover the filling and chill for at least 1 hour and up to 24 hours.

To make the strudel: Sift the flour onto a pastry board and make a well in the center. Add the egg, water, lemon juice, oil, and salt to the well and thoroughly mix. Work the flour in with your fingertips to form coarse crumbs. If the crumbs seem dry, add water. Press the dough into a ball, wrap in plastic, and let rest in the refrigerator for 2 hours.

Flour the work surface and knead the dough for 5 to 7 minutes. Or you may knead the dough in a mixer fitted with a dough hook. Remove the dough to a clean mixing bowl, cover with a towel, and let rest 30 minutes.

To finish and assemble the strudel: Preheat the oven to 400 F. After the dough has rested, cover the worktable with a lightly floured cloth, and roll the dough as thin as possible. If necessary, cut the dough so that you have a very thin 9 x 18-inch rectangle. Cover the dough with a damp towel and let rest for 15 minutes. Brush the dough with melted butter and proceed immediately with filling. Place a layer of breadcrumbs at one end of the dough, then add the sliced apples. Next add the sliced strawberries. Spoon the cream cheese mixture on top, and sprinkle with cinnamon sugar. If necessary, trim the thick outer edges of the dough.

Fold the short ends of the dough over the filling. Fold the long side over the filling and then roll up to enclose. Arrange the strudel on an unbuttered baking sheet, seam side down, and paint with melted butter. Bake the strudel for 15 minutes. Reduce the temperature to 375 F and bake about 25 minutes longer until deep golden brown. Immediately slide a long spatula under the strudel to loosen it from the baking sheet. Transfer the strudel to a platter and let stand 10 minutes. Cut away 1 inch from each end. Slice diagonally, sprinkle with confectioners’ sugar, and place on a serving tray. Arrange the apple crisps alongside. Place a scoop of vanilla ice cream on the crisps, top with more crisps, and place some of the macerated strawberries on the plate. Drizzle with the strawberry sauce and add a sprig of mint.