Debbie Yee, pastry chef, Julia’s Kitchen

For the strudel

4 ounces (3/4 cup) bread flour

2 1/2 ounces (1/2 cup) all-purpose flour

2 Tbsp. cold vegetable shortening

1/4 tsp. kosher salt

1/2 egg (see note)

6 Tbsp. water

1/4 tsp. white vinegar or lemon juice

For the apple filling

2 pounds apples, peeled, cored and thinly sliced

1 1/2 Tbsp. lemon juice

4 Tbsp. (1/2 stick) unsalted butter

3 1/2 ounces (1/2 cup) sugar

1 Tbsp. cornstarch

1/2 Tbsp. ground cinnamon

1/4 tsp. salt

1/2 cup dark raisins

1/2 cup golden raisins

About 4 Tbsp. (1/2 stick) melted unsalted butter, divided

1 cup panko or bread crumbs

3/4 cup Vanilla Sauce (recipe follows)

3/4 cup Sour Cherry Coulis (recipe follows)

Preheat an oven to 375 F. Line a baking sheet with parchment paper and sprinkle lightly with flour.

To make the dough: In a stand mixer with a paddle attachment, combine the bread flour, all-purpose flour, shortening and salt, mixing until it resembles a coarse meal. In a bowl, whisk together the egg, water and vinegar. Add the egg mixture to the flour mixture, mixing just until the dough comes together. Develop the gluten in the dough by slapping it on a work surface 50 times. Place the dough in an oiled bowl, cover and allow to rest in the refrigerator for at least 3 hours.

Meanwhile, make the apple filling: In a bowl, toss together the apples and lemon juice. In a sauté pan over medium heat, melt the butter. Add the apples and sauté for 2 to 3 minutes. Combine the sugar, cornstarch, cinnamon and salt; sprinkle this mixture into the apples and cook until slightly thickened, about 5 minutes. Remove from the heat and stir in both types of the raisins. Pour onto a baking sheet and allow it to cool in the refrigerator for 1 hour before assembling the strudel.

To assemble the strudel: Roll the dough as thinly as possible on top of the parchment-lined baking sheet. Stretch the dough with the back of your hands and knuckles. Be sure to stretch the edges thinly as well, stretching the dough until you can almost see through it and it’s roughly 24-by-14 inches. Drizzle the dough with 3 ounces of the melted butter. Eight inches from the bottom edge of the dough, sprinkle the panko crumbs along the width of the dough, making a strip about 4 inches wide. Four inches from the edge of the dough, spread the filling along the width of the dough, making another strip about 4 inches wide. Using the parchment paper to help you, roll the strudel, shaping it into a log as you go. Pinch the edges of the strudel closed. Place the roll on the baking sheet and brush it with the remaining melted butter. (If necessary, curve it so it fits onto the sheet.) Bake for 30 minutes. Slice and serve with the Vanilla Sauce and Sour Cherry Coulis.

Serves 6 to 8

Note: To measure half of an egg, thoroughly beat one egg, pour it into a measuring cup, then split the volume in half.

Vanilla Sauce

2 cups whole milk

2 cups heavy cream

1 to 2 vanilla beans, split, seeds reserved

3/4 cup sugar

11 egg yolks

Pinch of salt

In a medium saucepan over medium-high heat, scald the milk, cream, vanilla bean and scraped seeds, cooking just until small bubbles form around the sides of the saucepan. Meanwhile, combine the sugar and egg yolks, whisking until the mixture turns a pale yellow. Slowly whisk in the hot milk, then return the entire mixture to the saucepan. Cook over low heat, stirring constantly but slowly, until the sauce coats the back of a spoon. (Do not let it boil.) Strain the mixture into a bowl set in a larger bowl of ice water and stir until cool.

Makes about 4 1/4 cups

Sour Cherry Coulis

4 cups sour cherry puree*

Confectioners’ sugar, to taste

In a bowl, mix the sour cherry puree with the sugar to your desired sweetness.

Makes about 4 cups

*Perfect Puree of Napa Valley makes a cherry puree that is ideal for this coulis, or sauce.